FRUIT-FILLED PUFF PANCAKE
Steps:
- Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour, salt and 1 tablespoon sugar until smooth. Place butter in a 9-in. pie plate. Place in oven 2-3 minutes or until melted., Tilt pie plate to coat evenly with butter. Pour batter into hot plate. Bake 10-12 minutes or until sides are puffed and golden brown., Meanwhile, in a bowl, combine blueberries and banana. Remove pancake from oven. Top with fruit. Mix cinnamon and remaining sugar; sprinkle over top. Cut into wedges; serve immediately.
Nutrition Facts : Calories 232 calories, Fat 8g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 240mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
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
PUFFED OVEN PANCAKE WITH SUMMER FRUIT
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.
PUFFY MAINE PANCAKES
These special pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 3 four-inch pancakes
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight.
- For each pancake, melt 1 tablespoon butter in a 4-inch crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour one-third of the batter into the very hot pan; transfer pan or skillet immediately to the oven. Bake until pancake is golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar; serve immediately.
FRUIT-FILLED PUFF PANCAKE
Treat your family to this delicious puffed pancake that is filled with blueberries and bananas (or other fresh fruit of your choice).
Provided by Crafty Lady 13
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 231.3, Fat 8, SaturatedFat 3.8, Cholesterol 151.4, Sodium 240.1, Carbohydrate 34, Fiber 2.5, Sugar 18.7, Protein 7.5
PUFF PANCAKE WITH CARAMELIZED FRUIT
Number Of Ingredients 12
Steps:
- 1. Heat oven to 425°F. In medium bowl, combine flour, milk and eggs beat 2 minutes at medium speed.2. Place 2 tablespoons 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.3. Bake at 425°F. for 18 to 25 minutes or until puffed and golden brown.4. 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.5. To serve, pour fruit mixture into pancake. Serve immediately.High Altitude (over 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 680 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 4 g 20% * Cholesterol: 215 mg 72% * Sodium: 220 mg 9% * Total Carbohydrate: 123 g 41% * Dietary Fiber: 6 g 24% * Sugars: 88 g * Protein: 12 g * Vitamin A: 20% * Vitamin C: 10% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 4 Starch, 4 Fruit, 3 Fat or 8 Carbohydrate, 3 Fat
Nutrition Facts : Nutritional Facts Serves
PUFF PANCAKE WITH CARAMELIZED FRUIT
Make and share this Puff Pancake With Caramelized Fruit recipe from Food.com.
Provided by DuChick
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 441.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 0.6, Sodium 230.8, Carbohydrate 93.8, Fiber 6.3, Sugar 68.7, Protein 7.1
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