Fruit Puff Pancake Recipes

Steps:

• Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter. , In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes. , Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.

Steps:

• Preheat oven to 400 degrees F.
• Place butter in a 9-inch pie plate. Bake at 400 degrees F for 4 - 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, 1 tablespoon sugar and salt. Add eggs and milk; whisk until smooth.
• Pour into hot pie plate. Bake at 400 degrees F for 10 - 12 minutes or until edges are puffed and golden brown. Meanwhile, combine blueberries and bananas.
• In a small bowl, combine cinnamon and remaining sugar. Spoon fruit mixture onto pancake; sprinkle with cinnamon-sugar. Cut into wedges.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• In a bowl, beat together the flour, granulated sugar, milk, and eggs until thoroughly blended. Set aside.
• In a 10 to 12-inch (25 to 30-cm) heatproof frying pan over medium-high heat, melt the butter. Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened, 3 to 5 minutes, depending on ripeness. Remove from the heat and scatter with the berries.
• Pour the egg mixture over the fruit in the pan and immediately put in the oven. Bake until puffed and golden, about 18 minutes.
• Remove the pancake from the oven and sift confectioners' sugar over the top. Cut into wedges to serve. If desired, offer lemon wedges on the side.

Steps:

• 1. Preheat the oven to 425°F. Spray a pie plate or oven-proof skillet with nonstick cooking spray. In a large bowl, combine the eggs and milk. Add the flour and vanilla.2. Pour the batter into the prepared pan and place it in the oven. Bake for 15 to 20 minutes until batter is puffed and edges are browned. Remove the puff pancake, fill the center with the fruit, cut into wedges, and serve.EXCHANGES1 1/2 Starch1 FruitNUTRITION FACTSCalories 184 Calories from Fat 7Total Fat 1 gram Saturated Fat 0 gramsCholesterol 1 milligramSodium 120 milligramsTotal Carbohydrate 36 grams Dietary Fiber 4 grams Sugars 16 gramsProtein 10 grams

Steps:

• Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries., Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture., Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.

Steps:

• Heat oven to 425°F
• Lightly spoon flour into measuring cup; level off.
• In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
• Place 1 tablespoon margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles.
• Remove pan from oven; tilt pan to coat bottom with melted margarine.
• Immediately pour batter into hot pan.
• Bake at 425°F for 14 to 18 minutes or until puffed and golden brown.
• Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat.
• Add apples and pears; cook 2 minutes, stirring occasionally.
• Add brown sugar, cranberries and lemon juice; mix well.
• Cook 8 to 10 minutes or until fruit is tender.
• To serve, pour fruit mixture into pancake.
• Serve immediately.

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.

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.