PEACH COBBLER PANCAKES
These pancakes package the classic summer fruit dessert as a luxurious breakfast treat, topped with whipped cream and crunchy toasted almonds. If you have apricots, plums or other ripe stone fruits, you can swap them in for the peaches.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings (12 pancakes)
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, eggs, melted butter and almond extract together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup batter onto the skillet; repeat to make a second pancake. Arrange 4 peach slices over each pancake and sprinkle with 1 teaspoon brown sugar. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the peaches and sugar are caramelized and the batter is cooked through on the second side, about 1 minute 30 seconds more. Transfer the pancakes, fruit side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, peaches and brown sugar to make more pancakes, brushing the skillet with more butter between each batch.
- To serve, place 3 pancakes, fruit side up, on each plate. Sprinkle with almonds, dust with confectioners' sugar and serve immediately with maple syrup or whipped cream.
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.
CREAM CORN PANCAKES
Make and share this Cream Corn Pancakes recipe from Food.com.
Provided by Konnie
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Whisk together and fry like pancakes.
- Eat with butter, salt & pepper.
Nutrition Facts : Calories 158.2, Fat 6, SaturatedFat 1.7, Cholesterol 211.5, Sodium 367.8, Carbohydrate 19.5, Fiber 1.2, Sugar 3, Protein 8.3
ABBY'S PEACHES 'N CREAM OVEN-PUFFED PANCAKES
Make and share this Abby's Peaches 'n Cream Oven-Puffed Pancakes recipe from Food.com.
Provided by Hill Family
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 425°F.
- Mix flour, sugar, salt, milk and eggs; beat with a wire whisk or eggbeater until smooth.
- Place margarine or butter in a 9 inch pie pan; melt at 425°F for 2-4 minutes or until the butter sizzles.
- Remove pan from oven, tilting the pan to coat bottom. Immediately pour batter into the hot pan. Top with peach slices, pecans and cinnamon.
- Bake at 425°F for 16-20 minutes or until puffed and golden brown.
- Meanwhile in a small bowl, combine cream sauce ingredients, mixing well.
- Cut pancake into wedges. Serve immediately with cream sauce.
PEACH GERMAN PANCAKE
With a batter that comes together in the blender, this German Pancake (AKA, Dutch Baby) is studded with sweet peaches and baked until golden and puffy, making it perfect for slicing and sharing at breakfast or brunch!
Provided by Samantha Skaggs
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- Position oven rack one level lower than center and preheat oven to 400°F.
- In a medium bowl, blend 2 tablespoons sugar with 1/2 teaspoon cinnamon. Stir in peach slices and toss until evenly coated.
- Place butter in a 9- to 10-inch glass pie plate or ovenproof skillet. Place dish in oven for a couple of minutes until butter is melted. Use a potholder to remove dish from oven and swirl to evenly coat bottom with melted butter.
- Spread peach slices over butter in an even layer and return to oven to bake for 10 minutes.
- While peaches are baking, pour eggs, milk, flour, salt, vanilla, and remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon in a blender. Blend on medium speed for 1 minute. Once peaches have baked, remove dish from oven with a potholder and slowly pour batter over peaches.
- Bake for 20 minutes or until pancake is golden brown and puffy. Allow to cool for a few minutes on a wire rack (it will significantly deflate) before dusting with powdered sugar, slicing, and serving warm.
Nutrition Facts : Calories 130 kcal, Carbohydrate 20 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 91 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
BROWN SUGAR PEACH DUTCH BABY
A popular Dutch Baby Puff Pancake with Browned Butter Brown Sugar Peaches. A simple, easy weekend breakfast.
Provided by Modern Honey
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. Start with a 10-inch cast iron skillet or 10-12-inch oven-safe skillet. Place butter and sliced peaches in skillet and place in oven and let butter melt for 5-7 minutes or until melted.
- Meanwhile, add eggs, milk, vanilla, flour, and salt and blend in a blender until creamy.
- Once butter is melted, remove skillet from oven and stir in brown sugar and carefully stir into the butter and peaches until it is dissolved.
- Pour batter all over the peaches. Place in the oven and bake for 20-25 minutes or until it is puffed up and golden. Don't open the oven during the first 15-20 minutes of baking or the puff pancake will deflate. Use the oven light to check whether or not it is done.
- Top with fresh peaches, whipped cream, real maple syrup, and powdered sugar.
BAKED PEACH PANCAKE
This dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. -Nancy Wilkinson, Princeton, New Jersey
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth. , Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over. , Fill with peach slices and sprinkle with nutmeg. Serve immediately, with sour cream if desired.
Nutrition Facts : Calories 149 calories, Fat 7g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 272mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic exchanges
DUTCH BABY RECIPE
A Dutch baby recipe with peaches is just what you need for a lazy breakfast or quick dinner. Sweet peaches caramelized in a delicious pancake that everyone can eat at the same time.
Provided by Barbara Curry
Categories Breakfast
Number Of Ingredients 11
Steps:
- Preheat oven to 400º.
- Cut butter into chunks and place in iron skillet or oven proof skillet. Place in preheated oven and let melt for about 3 minutes, until melted and starting to brown. Remove skillet and add brown sugar to bottom of skillet. Place diced peaches on top in an even layer and sprinkle cinnamon and 1 tablespoon of sugar over the top.
- Bake for about 10 minutes until peaches are soft, stirring half way through. It will puff up and then fall once removed from the oven.
- While the peaches are baking, whisk together flour, 1 tablespoon sugar, salt and nutmeg in a large bowl. Gradually add milk whisking until there are no lumps. Beat in the vanilla nd eggs with a hand mixer, beating until foamy, about 2 minutes.. Let the batter rest for 5 minutes.
- Remove the skillet from the oven and immediately pour batter over the peaches. Bake for 20 minutes until lightly browned and the center is set.
Nutrition Facts : Calories 412 kcal, Carbohydrate 49 g, Protein 12 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 241 mg, Sodium 500 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
PEACHES`N CREAM OVEN-PUFFED PANCAKES
Number Of Ingredients 15
Steps:
- 1. Heat oven to 425°F. In medium bowl, combine flour, sugar, salt, milk and eggs beat with wire whisk or eggbeater until smooth.2. Place margarine in 9-inch pie pan melt in 425°F. oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven tilt to coat bottom with melted margarine. Immediately pour batter into hot pan. Top with peach slices, pecans and cinnamon.3. Bake at 425°F. for 16 to 20 minutes or until puffed and golden brown.4. Meanwhile, in small bowl, combine all cream sauce ingredients mix well. Cut pancake into wedges. Serve immediately with cream sauce.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 260 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 115 mg 38% * Sodium: 230 mg 10% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 2 g 8% * Sugars: 18 g * Protein: 7 g * Vitamin A: 20% * Vitamin C: 4% * Calcium: 8% * Iron: 8% * Dietary Exchanges: 2 Starch, 2 Fat OR 2 Carbohydrate, 2 Fat
Nutrition Facts : Nutritional Facts Serves
RASPBERRY PEACH PUFF PANCAKE
Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.-Taste of Home Test Kitchen, Milwaukee, Wisconsin.
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199 calories, Fat 7g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 173mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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PEACH PUFFY OVEN PANCAKE - THE COOK'S TREAT
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Cuisine American, GermanCategory Breakfast, Breakfast For Dinner, BrunchServings 8Total Time 40 mins
- Preheat oven to 400 degrees F. While oven is preheating, place butter on half size rimmed baking sheet and put in oven to melt. Once it is melted add honey (or brown sugar) and cinnamon and mix slightly, returning to oven for a couple of minutes just until hot.
- Meanwhile in large blender jar, add eggs, milk and vanilla and blend for 10 to 20 seconds or until frothy. Then add flour and salt and pulse a few times to mix. Scrape down blender jar if needed with a rubber spatula and pulse a few more times. Just until the batter is barely mixed. Do not overmix or pancakes will be tough.
- Prepare peaches, draining if using canned. Slice thinly and spread evenly on hot baking sheet. Pour pancake batter over peaches and bake immediately in preheated 400 degree oven for 25-30 minutes or until golden brown and puffed.
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PEACHES-AND-CREAM PANCAKES RECIPE - SOUTHERN LIVING
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Servings 2Total Time 20 minsCategory Breakfast
- Gently rub peaches under running water to remove the fuzz. Thinly slice peaches, and cut in half. Toss together peach slices and maple syrup in a medium bowl.
- Whisk together eggs, sugar, and vanilla in a medium bowl until combined. Whisk in flour until smooth. Add cottage cheese, and stir to combine.
- Heat a 9-inch nonstick skillet over medium-high. Add 1/2 teaspoon of the butter to skillet. Spoon 1/3 cup of pancake batter into melted butter in skillet, swirling to evenly distribute batter in a thin layer. Cook until the batter begins to firm up, about 1 minute. Flip pancake, and cook until firm, about 1 more minute. Transfer to a baking sheet, and keep warm in a 200°F oven. Repeat with remaining butter and batter.
- To serve, layer 3 pancakes with peach-maple syrup. Then top them with whipped cream and more peaches.
PEACHES N' CREAM GERMAN PUFF PANCAKE - CREME DE LA CRUMB
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- Preheat oven to 400. While oven is reheating, melt 4 tablespoons of butter in a 8 inch round casserole dish and set dish in the oven until butter is melted.
- Whip eggs, milk, flour, and salt in a large bowl. Pour into prepared dish. Bake uncovered about 18-20 minutes or until puffed and golden brown. Remove from the oven.
- Spread peach wedges over pancake. (It will deflate when you take it out of the oven) Sprinkle with brown sugar. Return to oven and bake another 2-3 minutes until brown sugar is melted. Remove from oven, top with whipped cream. Drizzle with maple syrup if desired.
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