Strawberry 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:

• In a small bowl, beat cream cheese and sugar until smooth; stir in strawberries. Chill until serving., In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in strawberries., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., For sauce, in a small saucepan, combine the strawberries, jam and water; heat through. Spread cream cheese mixture over pancakes; top with sauce. (Refrigerate remaining sauce for another use.)

Steps:

• Heat oven to 400°F. Generously grease 13x9-inch (3-quart) glass baking dish or pan. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add baking mix all at once; stir vigorously about 1 minute or until mixture forms a ball. Remove from heat.
• With spoon, beat in eggs, 2 at a time, until dough is smooth and glossy after each addition. Spread in pan (do not spread up sides).
• Bake uncovered 30 to 35 minutes or until puffed and dry in center. Immediately after baking, spread pie filling over pancake. Cut into rectangles. Serve immediately.

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.

Steps:

• Heat oven to 450.
• Lightly spoon flour into measuring cup; level off.
• In medium bowl, combine flour, milk and eggs; beat with wire whisk until smooth.
• Melt butter in medium ovenproof momstick skillet over medium high heat.
• Tilt skillet to coat bottom with melted butter.
• Immediately pour batter into hot skillet.
• Bake at 450 for 20 to 25 minutes or until puffed and golden brown.
• Meanwhile, in small bowl, combine ricotta cheese, orange peel and 2 T. powdered sugar; mix well.
• Spoon jelly into small microwave safe bowl; cover with microwave safe plastic wrap.
• Microwave on HIGH for 10 to 15 seconds or until melted.
• Stir until smooth.
• Remove pancake from oven; pancake will collapse.
• Immedietely spoon ricotta cheese mixture over pancake.
• Top with strawberries; drizzle with melted jelly.
• Sprinkle remaining T powdered sugar over top.
• Cut into wedges.
• Serve immediately.

Steps:

• Heat oven to 400 degrees.
• Combine eggs, flour and milk; mix until blended.
• Heat 9" pie dish in oven 2-3 minutes or until butter melts.
• Immediately pour batter into pan.
• Bake for 20-25 minutes or until pancake is puffed and golden brown. Be sure to put on the top rack in the middle of your oven so it has room to "puff up.".
• Transfer pancake to serving platter.
• In medium bowl, combine strawberries and honey; toss to combine.
• Spoon mixture onto center of pancake.
• Top with whipped cream.
• Grated chocolate or cinnamon can be added on top of the whipped cream if desired.