GERMAN PUFF PANCAKES
Puffy oven-baked buttery pancake. It's SO easy! You may never make traditional pancakes again. Pour your favorite syrup over it, or just dust powdered sugar on top. There's not much need to add more butter because it's already baked onto the top and forms a delicious salty and buttery crust.
Provided by Kristi Francis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
- Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
- Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 18.4 g, Cholesterol 199.4 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.5 g, Sodium 211.3 mg, Sugar 2.4 g
WHOLE-WHEAT PANCAKES WITH NUTTY TOPPING
Provided by Ellie Krieger
Categories main-dish
Time 24m
Yield 4 servings, serving size: 3 pancakes and 1/4 cup topping
Number Of Ingredients 18
Steps:
- Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.
- Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.
- In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.
- Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping. Serve with additional maple syrup.
Nutrition Facts : Calories 494, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 98 milligrams, Sodium 610 milligrams, Carbohydrate 69 grams, Fiber 7 grams, Protein 20 grams
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
- Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
- Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
- Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
PUFFY PANCAKES WITH NUTTY BANANA BUTTERSCOTCH
For a lighter tummy, top the pancakes with lite syrup and/or powdered sugar, as opposed to the butterscotch topping. I got this recipe from Everyday with Rachel Ray; however, I have altered it to be more figure friendly :]
Provided by Barbell Bunny
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- Add 4 tablespoons butter to a 9-inch square baking dish and melt in the oven, about 5 minutes.
- In a large bowl, whisk together the eggs and milk.
- In a separate bowl, whisk together the flour and Splenda; then, whisk in egg mixture.
- Pour the batter into the prepared baking dish and bake until the pancakes begin to rise, 15 - 20 minutes.
- Meanwhile, in a medium saucepan, cook the brown sugar, salt, and 2 tablespoons water over medium heat, stirring, until bubbling, about 5 minutes.
- Stir in the remaining 4 tablespoons butter, the sour cream, and bananas. Heat through.
- Drizzle the pancake with half of the butterscotch sauce and sprinkle with walnuts (or pecans).
- Slice and serve with the remaining sauce on the side.
Nutrition Facts : Calories 601.3, Fat 16.4, SaturatedFat 3.2, Cholesterol 235.8, Sodium 179.8, Carbohydrate 101.7, Fiber 3.1, Sugar 67.3, Protein 15.5
FLUFFY BANANA PANCAKES
Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
- To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
- Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
- Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
- Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
- Serve topped with sliced bananas, butter, and maple syrup.
Nutrition Facts : ServingSize 3 pancakes, Calories 548 kcal, Sugar 22 g, Sodium 906 mg, Fat 15 g, SaturatedFat 9 g, Carbohydrate 86 g, Fiber 3 g, Protein 15 g, Cholesterol 118 mg
BANANA NUT PANCAKES
Steps:
- In a small bowl, beat cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside. , In a large bowl, combine pancake mix and sugar. Beat the egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream cheese topping.
Nutrition Facts : Calories 543 calories, Fat 34g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 624mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 5g fiber), Protein 12g protein.
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