Fruited Puff Pancake Food

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.

OLD-WORLD PUFF PANCAKE

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.

BERRY PUFF PANCAKE

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.

PUFFED OVEN PANCAKE WITH FRESH FRUIT

Steps:

• Preheat oven to 425 degrees.
• In a bowl, beat together the flour, granulated sugar, milk, and eggs, until throughly blended.
• Set aside.
• In a 10 to 12 inch heatproof (Oven Proof) 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.
• Remove from heat and scatter the berries over cooked fruit.
• 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.

FRUIT-FILLED PUFF PANCAKE

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.

VANILLA DUTCH BABY (PUFFED PANCAKE)

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.

PUFF PANCAKE (FOR FRUIT)

Steps:

• Preheat oven to 425°F.
• Lightly oil a 9-inch casserole and place in the oven.
• Whisk together eggs, egg whites, milk, and vanilla.
• Add a dash of salt.
• Sprinkle flour over the mixture, and whisk to combine.
• Pour the batter into the hot casserole.
• Bake 15-20 minutes, until the top and edges are browned and beginning to crisp.
• While the puff is baking, clean fruit and slice or shred to a consistent size, convenient for eating.
• Remove from the oven, sprinkle with lemon juice and sugar, and fill with fruit.
• Serve immediately. (The center will collapse soon after the puff comes out of the oven. That's fine, but the dish is not nearly as tasty if it sits and cool to room temperature.).

PUFF PANCAKE WITH CARAMELIZED FRUIT

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.

FRUITED PUFF PANCAKE

Steps:

• 1. You are going to need a large cast iron skillet for this. Or you could use a pyrex dish, but I never have. YOU MUST PREHEAT THE OVEN TO 375*.
• 2. Melt butter in a large cast iron skillet on a low light. Keep warm.
• 3. Toss together the nuts, sugar, cinnamon and fruit.
• 4. Add to the warm melted butter and spread the fruit and nut mixture evenly over the pan. Add the a bit of the grate lemon or orange peel I am always yaking about not to throw away. If your smart you would have some in freezer bags.
• 5. Bake together for 5 mintues at 375*
• 6. Mix together with a whip the eggs, milk, flour and salt.
• 7. Pour oven the hot fruit and nut mixture. Bake 30 minutes until golden brown.
• 8. Serve in pan with Devonshire cream or powdered sugar.
• 9. Sometimes I have made a lovely pudding, fruit and filled this puff pancake after it has cooled and finished baking.
• 10. To me this is just a large Yorshire pudding.
• 11. DON'T BE THROWING AWAY THE PEELS FROM THE FRUIT. PUT THEM IN A FREEZER BAG AND I WILL TELL YOU WHAT TO DO WITH THEM ONE DAY SOON.