PUFFED OVEN-BAKED PANCAKES WITH FRUIT
Put your muffin pan to good use -- making pancakes! These puffed oven pancakes are ready in a snap and filled with fresh fruit so you can start your day with a fresh and delicious meal.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups or six 10-oz. custard cups or au gratin dishes with cooking spray.
- In a small bowl combine eggs, flour, milk, sugar, and salt until smooth. Immediately pour batter into prepared muffin cups. Bake 15 to 20 minutes or until pancakes are puffed and golden. (Pancakes will puff up and sink quickly.)
- Meanwhile, wash and dry bowl. Add fruit and marmalade; toss to coat.
- Top puffed pancakes with fruit mixture and, if desired, yogurt and/or mint. Serve warm.
Nutrition Facts : Calories 96 kcal, Carbohydrate 14 g, Cholesterol 93 mg, Protein 5 g, SaturatedFat 1 g, Sodium 69 mg, Sugar 7 g, Fat 3 g, ServingSize 12 (2 1/2-inch) puffed pancakes, UnsaturatedFat 2 g
GIANT FRUITY OVEN PANCAKE
No more flipping pancakes and trying to keep them warm! Try this special back-to-school or weekend breakfast sheet pan pancake topped with fresh fruit, fruity cereal and yogurt.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
- In medium bowl, mix all Pancake ingredients except sprinkles with whisk until blended. Stir in 2 tablespoons sprinkles, and pour into pan; spread evenly.
- Bake 17 to 20 minutes or until light golden brown and top springs back when touched in center.
- Top with strawberries, banana and cereal. Cut small corner off end of each of 2 yogurt tubes, and drizzle on top of pancake. Sprinkle with additional sprinkles. Cut into 12 pieces to serve.
Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 10 g, TransFat 0 g
GIANT SUPER FLUFFY PANCAKES
If you're in need of impressive pancakes for a crowd, you can't go wrong with this tower of extra-fluffy, delicate pancakes. Pop them in the oven to cook and you won't spend your morning flipping flapjacks on the griddle.
Provided by Food Network Kitchen
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
- Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
- Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.
SHEET PAN PANCAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
- Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
- Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
- To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.
BIG APPLE PANCAKES
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 2 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 2 tablespoons of the brown sugar and stir to combine.
- In a medium bowl, whisk together the eggs, sugar, salt, milk, and flour. Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes. Meanwhile, in a small bowl, mix the cinnamon and remaining 2 tablespoons brown sugar. Cut the remaining tablespoon of butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more. As the pancake comes out of the oven, squeeze the lemon wedges over the top. Serve in wedges right out of the pan.
FLUFFY OVEN PANCAKE WITH PEARS
In this perfect oven pancake, cottage cheese lightens the batter and keeps it fluffy and moist as it bakes atop a pinwheel of caramelized pears. A generous pat of butter and a drizzle of maple syrup are the finishing touches on the easiest, most impressive pancake around.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring.
- Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes.
- Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes.
- Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping.
OVEN PUFFED PANCAKE WITH FRUIT TOPPING
Make and share this Oven Puffed Pancake with Fruit Topping recipe from Food.com.
Provided by Vegan Courtney
Categories Breakfast
Time 25m
Yield 1 giant pancake, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Combine all ingredients except butter, fruit, and cool whip.
- Beat until smooth.
- Place butter in several slices in a 9" pie plate, melt in the oven until the butter sizzles for 2-4 minutes.
- Remove from oven and tilt pan to coat bottom evenly with butter.
- Immediately pour batter into hot pan.
- Bake 14-18 minutes or until puffed and golden brown.
- Remove from oven and place berries and cool whip on top of pancake.
- Cut into 4 slices.
Nutrition Facts : Calories 164.3, Fat 2.4, SaturatedFat 0.9, Cholesterol 4, Sodium 226.8, Carbohydrate 32.4, Fiber 6.9, Sugar 15, Protein 6.1
FRUITY PANCAKES
These pancakes are fun and easy, especially for kids. The fruit in the pancakes go well with maple syrup. Whenever I make these, I never have any leftovers. Serve hot with maple syrup or fresh strawberries.
Provided by |{arli~
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.
- Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.
- Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 110.5 g, Fat 0.6 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 0.1 g, Sodium 638.6 mg, Sugar 61.8 g
GIANT SUNDAY PANCAKES
Provided by Galit Stevens
Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Father's Day Spring Pan-Fry Bon Appétit North Carolina Small Plates
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.
- Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.
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