APPLE PUFFED PANCAKE
This recipe for a delightful breakfast treat is perfect for the entire family and is courtesy of viewer Terry Coulter of Virginia. Terry also recommends serving this recipe as a dessert, simply by doubling the cinnamon and sugar used, and serving a la mode.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Combine eggs, milk, and vanilla in the jar of a blender. Blend until well combined. Add flour, granulated sugar, salt, cinnamon, and nutmeg. Blend until dry ingredients are well incorporated; set aside.
- Place butter in a 9-by-13-inch glass baking dish. Transfer dish to oven and heat until butter has just melted. Carefully remove from oven and place apples in a single layer in baking dish. Return to oven and cook until butter begins to bubble, about 4 minutes.
- Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes. Sprinkle with confectioners' sugar, if desired; serve immediately.
APPLE PUFF PANCAKE
Apple, brown sugar and cinnamon are a perfect topping for this simple breakfast masterpiece.
Provided by Land O'Lakes
Categories Pancake Apple Cinnamon Fruit Breakfast and Brunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Place 2 tablespoons butter into 9-inch ceramic pie plate or metal pie pan; place in oven 4-5 minutes or until melted and pie plate is hot. Spread melted butter over bottom of pie plate.
- Whisk flour, milk and eggs together in bowl until well mixed. Carefully pour batter into hot pie plate. Bake 14-17 minutes or until puffed and light golden brown.
- Melt remaining 2 tablespoons butter in small nonstick skillet over medium heat. Add maple syrup, apple slices, brown sugar and cinnamon. Cook, stirring occasionally, 4-5 minutes or until apple is tender; keep warm.
- Spoon apple mixture over puffed pancake; sprinkle with powdered sugar. Serve immediately.
Nutrition Facts : Calories 600 calories, Fat 29 grams, SaturatedFat grams, Transfat grams, Cholesterol 250 milligrams, Sodium 300 milligrams, Carbohydrate 75 grams, Fiber 2 grams, Sugar grams, Protein 12 grams
PUFFED APPLE PANCAKE FROM PYURE
This breakfast favorite puffs as it bakes. Be sure to be waiting for it to come out of the oven as it deflates rather quickly. You want to be waiting for it, not the other way around.
Provided by Pyure
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Melt butter in heatproof or cast-iron skillet over medium heat. Add stevia blend, apples and 1/2 tsp cinnamon. Saute for 8 to 10 minutes or until apples are tender and golden.
- Transfer apples in skillet to oven and heat for 5 minutes (pancake will puff best in a hot pan).
- Meanwhile, whisk together eggs, milk, vanilla, remaining cinnamon, salt and liquid stevia. Whisk in flour until combined.
- Pour batter into hot pan and immediately return to oven.
- Bake for 15 to 18 minutes or until pancake is puffed, golden and set in the center.
- Serve warm with a lemon wedge if desired.
Nutrition Facts : Calories 249.6 calories, Carbohydrate 30.7 g, Cholesterol 147.6 mg, Fat 12.2 g, Fiber 4.5 g, Protein 8.6 g, SaturatedFat 6.5 g, Sodium 146.3 mg, Sugar 7.1 g
PUFFED APPLE PANCAKE
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Categories Milk/Cream Egg Fruit Breakfast Brunch Bake Kid-Friendly Apple Fall Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
- Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.
APPLE PUFF PANCAKE
Steps:
- In a small bowl, combine flour and salt. Add the eggs, milk and butter. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until lightly browned. , Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan. Cook and stir until jelly is melted. Cut pancake into fourths; place two pieces on each plate. Top with apple mixture.
Nutrition Facts : Calories 476 calories, Fat 13g fat (6g saturated fat), Cholesterol 236mg cholesterol, Sodium 299mg sodium, Carbohydrate 79g carbohydrate (52g sugars, Fiber 1g fiber), Protein 12g protein.
PUFFED APPLE PANCAKE
Make and share this Puffed Apple Pancake recipe from Food.com.
Provided by sbrown
Categories Breakfast
Time 45m
Yield 1 9x13-inch fluffy pancake, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees Farenheit (or 420 for hotter ovens).
- Whisk the milk, eggs, sugar, vanilla, and cinnamon in a large bowl.
- Add the flour to the mixture and continue to whisk smooth.
- Melt the butter in the microwave or oven and pour it into a 9x13-inch glass dish (it should be a couple of inches deep).
- Place (and layer) the apple slices over the butter and bake in oven for 10 minutes.
- Pour the batter over the apples and butter and sprinkle the brown sugar on top.
- Bake for about 20 minutes or until it is puffy and spots on top are browning.
- Remove from oven and let it cool slightly before serving. (it should be served hot: not piping hot, but warm).
- Optional: Sprinkle with powdered sugar before serving, or allow diners to sprinkle it on themselves at the table.
APPLE PUFF PANCAKE
Apples are baked into a breakfast cake. This is so delicious that you don't need to add any syrup. A great alternative to regular pancakes.
Provided by KMKIDMAN5
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
- Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
- Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.
Nutrition Facts : Calories 192 calories, Carbohydrate 25.7 g, Cholesterol 134 mg, Fat 6.9 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 3.2 g, Sodium 212.6 mg, Sugar 14 g
DELORES'S APPLE PUFF PANCAKE PIE
Steps:
- Preheat the oven to 450 degrees and set out a deep 10-inch ovenproof skillet (cast-iron is best). In a small bowl, mix the granulated sugar with the cinnamon and set aside.
- In a medium-sized bowl, lightly whisk the eggs, milk and lemon zest. Blend in the flour just until mixed (the batter will be slightly lumpy).
- In the skillet, melt 1/4 cup of the butter over medium heat. Add the apples and saute for 5 minutes or until tender. Pour the egg batter over the apples and transfer the skillet to the oven. Bake for 20 minutes or until the apples are tender and the pie puffs up high.
- Meanwhile, melt the remaining 1/4 cup butter. Remove the skillet from the oven, drizzle the puff pie with the butter and sprinkle with the cinnamon-sugar mixture. Return the pie to the oven for 5 minutes or until the sugar mixture is bubbly. Sprinkle with a little confectioners' sugar and serve immediately, right from the skillet.
PUFFED APPLE PANCAKES
Provided by R. A. Street
Categories Breakfast Brunch Bake Kid-Friendly Quick & Easy Apple Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place four 1-cup ramekins or custard cups on cookie sheet. Pour 1 tablespoon butter into each ramekin. Combine eggs, milk and flour and stir until just blended. Divide batter among ramekins. Toss apple slices with sugar and lemon juice until coated. Arrange apple slices in spoke pattern over batter. Bake until pancakes are puffed and golden, 15 minutes. Serve with syrup.
DELICIOUS PUFFY OVEN-BAKED APPLE PANCAKE!
This is a caramelized apple mixture that is prepared then baked in the pancake, and then baked in the oven in a 9-inch cake pan, then puffs up like a souffle. You can even pre-cook the apple mixture to use later, just store it in the fridge, although I have never tried this, I do think that you could likely make the apple mixture, then freeze it in small containers, to have handy when you make this pancake but I have only refrigerated the apple mixture... It is the perfect brunch, I have even served this for dinner too, this is one of my DH's favorites pancakes, he can eat a whole one all by himself LOL! I usually make two (prepare in two separate bowls) and use two cake pans. This is the most fantastic pancake you will ever try! MacIntosh apples are really the best for this.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 1 (9-inch) pancake
Number Of Ingredients 16
Steps:
- Set oven to 400°F.
- Prepare and grease one 9-inch round cake pan (prepare two if doubling recipe).
- TO make the apple filling: this step can be made well in advance and refrigerated.
- Sauté the apples in butter in a non-stick skillet over low heat.
- Add in lemon juice, brown sugar, vanilla and apple cider (or juice if using); cook about 7-8 minutes until soft.
- Cool for about 10-15 minutes, or refrigerate for later use.
- To make batter: Process ALL ingredients on a processor until smooth (can use a wire whisk also for this).
- Place the prepared slightly cooled apple mixture into the bottom of the prepared cake pan.
- Pour the pancake batter over the apple mixture (do not mix).
- Dot with butter bits.
- Bake for 15-17 minutes or until puffy.
- Dust with confectioners sugar.
- Serve with maple syrup if desired.
- DELICIOUS!
OLD-WORLD PUFF PANCAKE
My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. -Auton Miller, Piney Flats, Tennessee
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.
Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 74mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
PUFFY PANCAKE WITH FRUIT
A store-bought fruit pie filling is the secret to this impressive, easy-to-make pancake.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Generously grease rectangular baking dish or pan, 13x9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
- Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).
- Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 19 g, TransFat 1/2 g
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