Strawberry Oven Pancake Recipes

STRAWBERRY PUFFED OVEN PANCAKE RECIPE

Steps:

• Preheat oven to 400 degrees.
• Place butter in an oven proof skillet and place in oven until melted.
• Blend milk, flour, eggs, vanilla and salt in blender until well combined. (You can also mix by hand with a whisk; make sure there are no lumps.)
• Remove skillet from oven and pour batter over melted butter. Do not stir.
• Bake for 20 minutes, until the pancake is puffed and golden. It will have a cheesecake like texture.
• While baking make yogurt sauce by stirring together the yogurt, sour cream and brown sugar.
• Remove from oven and serve hot with yogurt sauce and turkey bacon.

EASY STRAWBERRY PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt, and sugar.
• Make a well in the middle and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.
• Add the strawberries to the batter, and using a spatula, gently fold them into the batter until just combined.
• Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F. Grease or spray your surface.
• Pour or scoop ¼ cup of strawberry batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, flip and brown on the other side. Remove from the pan or griddle and serve.

STRAWBERRY VANILLA PANCAKES

Steps:

• In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
• Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

STRAWBERRY PUFF PANCAKE

Steps:

• Place butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk the eggs, milk and vanilla. In another small bowl, combine the flour, salt and cinnamon; whisk into egg mixture until blended., Pour into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth; add strawberries. Cook and stir over medium heat until thickened. Coarsely mash strawberries. Serve with pancake. Dust with confectioners' sugar.

PUFFED PANCAKE WITH STRAWBERRIES

Steps:

• Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
• Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
• Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
• Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.

SKILLET STRAWBERRY PANCAKE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the eggs, milk, vanilla extract, sugar, salt, and flour into a blender. Pulse until no dry lumps remain in the batter. Melt the butter in an 8-inch, cast iron skillet over medium-high heat. Pour in the batter, and drop in the strawberries.
• Place the skillet into the oven, and bake until puffed and golden, 20 to 25 minutes. Remove from the oven and serve immediately.

STRAWBERRY PANCAKES

Steps:

• Preheat and grease the griddle.
• Sift the dry ingredients together, then beat in the butter, eggs, and milk.
• Pour batter onto the hot griddle, then sprinkle some strawberries onto each round.
• When the pancakes are full of bubbles, turn, cook other side until done, and serve with maple syrup or yogurt and more strawberries.

OVEN-BAKED STRAWBERRY PANCAKE

Steps:

• Preheat the oven to 375 degrees. Place a 10-inch cast iron skillet into the oven while it preheats.
• Combine the flour, 3 tablespoons of sugar, baking powder, and salt together in a large bowl. Mix until well combined.
• Whisk together the milk, egg, melted butter, and vanilla until well combined.
• Add the milk mixture to the flour mixture and stir until just combined.
• Once the oven and skillet have preheated, carefully remove the skillet from the oven and add the last tablespoon of butter, swirling to coat the pan and sides evenly.
• Pour the batter into the hot skillet and smooth the top with an offset spatula. Top the pancake evenly with the strawberry slices and a few chocolate chips then sprinkle with the remaining teaspoon of sugar.
• Bake for 23-25 minutes. Remove from the oven and place a few more chocolate chips on top then allow to cool for a few minutes before sprinkling with powdered sugar. Serve with butter and maple syrup. Enjoy.

STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
• Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
• Place cream cheese on top of the batter, followed by the strawberry slices.
• Bake for 15 minutes, or until golden brown.
• Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
• Enjoy!

BUTTERMILK PANCAKES WITH ROASTED STRAWBERRIES

Steps:

• Roast the strawberries:
• Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15-18 minutes. Let cool slightly and discard pod.
• Make the pancakes:
• Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2-3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2-3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
• Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.

STRAWBERRY OVEN PANCAKE

Steps:

• For the pancake batter: Place the egg whites in a clean bowl and whip them until frothy; add the sugar and whip until soft peaks form then set aside.
• In a medium mixing bowl, whisk together the egg yolks and milk/cream, then add the salt, vanilla, melted butter and flour, whisk until smooth.
• Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron skillet works well).
• Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.
• Gently fold the egg whites into the batter.
• Pour it into the heated pan, and swirl the pan gently, let it cook for about 3 to 5 minutes, until the bottom is light brown.
• Transfer the pan to a preheated 350°F oven and bake the pancake for 10 to 12 minutes, until it's puffy and set.
• For the filling: While the pancake is baking, melt the butter in a small skillet, then add corn syrup and sugar and bring the mixture to a boil.
• Add the strawberries, lemon juice and cinnamon; Stir to coat the strawberries with the sauce, then remove from the heat.
• Remove the pancake from the oven, and slip it onto a serving platter.
• Spread the strawberries over one half of the pancake, then fold it over to cover the filling (as you'd fold an omelet).
• Serving: Dust with confectioners' sugar, and garnish with a dollop of sour cream or creme fraiche and serve immediately.