OVEN PANCAKES
Oven pancakes are great for Sunday breakfast! They're easy to make and go well with everything.
Provided by Jennifer Madigan
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
- Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
- Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.
Nutrition Facts : Calories 264 calories, Carbohydrate 25.8 g, Cholesterol 154.3 mg, Fat 14.5 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 8 g, Sodium 136.4 mg, Sugar 9.8 g
FLUFFY JAPANESE PANCAKES
These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
- Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
- Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
- Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
- Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.
CHINESE SCALLION PANCAKES
Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 pancakes (1/4 cup sauce).
Number Of Ingredients 13
Steps:
- Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.
Nutrition Facts : Calories 333 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
GERMAN OVEN PANCAKES
Watching this skillet-baked pancake magically puff up in the oven is almost as much fun as eating it.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
- In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
- Lightly spray a 9"-11" oven-safe skillet with cooking spray.
- Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 175 mg, Fat 1 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 5 g, TransFat 0 g
PANNUKAKKU (FINNISH OVEN PANCAKE)
I first ate pannukakku while living in Finland on a religious mission. It tastes something like a mix between a German pancake and custard. In Finland, it is usually served as a dessert with jam on top, but we like to eat it for breakfast with pancake syrup on top as well. It is now my kids' favorite breakfast and is requested regularly.
Provided by Broman
Categories Baked Pancakes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 420 degrees F (215 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
- Mix flour, sugar, salt, and baking powder together in a large bowl. Add milk, eggs, margarine, and vanilla; mix thoroughly with an electric mixer. Batter will be fairly runny. Pour into the prepared baking dish.
- Bake in the preheated oven until edges are golden brown, about 30 minutes.
Nutrition Facts : Calories 220 calories, Carbohydrate 27.8 g, Cholesterol 36.4 mg, Fat 9.8 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 361.9 mg, Sugar 14.5 g
BAKED PANCAKES
I found this a while ago and I love it. Perfect, easy breakfast.
Provided by cinders
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Put butter in a 9-inch pie pan. Place pan in the preheating oven until butter is melted, 5 to 10 minutes.
- Whisk flour, milk, eggs, white sugar, and salt together in a bowl; pour mixture into the hot butter.
- Bake in the preheated oven until pancake is brown on the edges and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Squeeze lemon over pancake and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 33.4 g, Cholesterol 236.7 mg, Fat 23.8 g, Fiber 0.9 g, Protein 11.7 g, SaturatedFat 13.3 g, Sodium 509.1 mg, Sugar 9.2 g
ASIAN OVEN PANCAKE
Number Of Ingredients 15
Steps:
- 1. Heat oven to 400°. Generously grease pie plate, 9 x 1 1/4 inches. Heat water and margarine to boiling in 1-quart saucepan reduce heat to low. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball remove from heat.2. Beat in eggs, one at a time, using spoon beat until smooth and glossy. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.3. While pancake is baking, heat oil in 10-inch skillet over medium-high heat. Cook celery, carrot and bell pepper in oil 2 minutes, stirring occasionally. Stir in bean sprouts, mushrooms, onions, bamboo shoots and garlic. Cook 1 to 2 minutes, stirring occasionally, until mushrooms are tender. Stir in teriyaki glaze cook 2 minutes. Spoon over hot pancake. Sprinkle with cashews. Cut into four wedges. Serve immediately.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 220 (Calories from Fat 130) Fat 14g (Saturated 6g) Cholesterol 120mg Sodium 1000mg Carbohydrate 18g (Dietary Fiber 2g) Protein 8g % DAILY VALUE: Vitamin A 32% Vitamin C 12% Calcium 8% Iron 8% DIET EXCHANGES: 1 Starch 1 Vegetable 2 FatBETTY'S TIP: Bottled teriyaki sauces vary from brand to brand. Some are thick, and others are much thinner. We recommend using teriyaki baste and glaze. It's thicker than the sauces and coats the vegetables nicely.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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