Honey Puff Pancake Food

HONEY PUFF PANCAKE

Steps:

• Heat oven to 400°F.
• Place first eight ingredients in blender; let stand while preparing skillet.
• Grease 10-inch ovenproof skillet with butter; heat in oven just until butter sizzles, about two minutes.
• While skillet is heating, blend ingredients at high speed for one minute.
• Scrape down sides of blender, then blend again for one minute.
• Remove skillet from oven and pour in the batter.
• Bake for 20 - 25 minutes, until puffed and dark golden brown.
• Sprinkle with powdered sugar or pour on syrup and serve with fresh fruit.

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.

HONEY PANCAKE PUFF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch pie plate or cake pan with 1 tablespoon butter.
• Place remaining 2 tablespoons butter into pan and place in the oven until butter is melted.
• Place eggs, cream cheese, milk, honey, flour, salt and baking powder into a blender; puree until smooth. Remove the plate from the oven and immediately pour the batter into it.
• Bake in preheated oven until puffed and dark golden brown, about 20 to 25 minutes. Serve warm with desired toppings.

HONEY PANCAKE PUFF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch pie plate or cake pan with 1 tablespoon butter.
• Place remaining 2 tablespoons butter into pan and place in the oven until butter is melted.
• Place eggs, cream cheese, milk, honey, flour, salt and baking powder into a blender; puree until smooth. Remove the plate from the oven and immediately pour the batter into it.
• Bake in preheated oven until puffed and dark golden brown, about 20 to 25 minutes. Serve warm with desired toppings.

OVEN PANCAKE PUFF

Steps:

• Beat eggs well.
• Add flour stirring constantly.
• Stir in milk, salt and butter.
• Pour into greased pie pan.
• Bake 450 for 12-15 minutes.
• Sprinkle with powdered sugar.
• Serve hot with butter and honey.

HONEY PUFF

Steps:

• Combine cream cheese, flour, milk, eggs, honey, vanilla, salt, and baking powder in a blender and process on high for 3-4 minutes or until well blended.
• Heat the butter in a 10-inch baking pan at 375 degrees until melted. Swirl to coat pan.
• Pour the cream cheese mixture into the prepared pan. Bake at 375 degrees for 25-30 minutes or until a knife inserted in the middle comes out clean. (the puff will rise and fall like a souffle).
• Sprinkle baked puff with powdered sugar.

STRAWBERRY PUFF PANCAKE

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.

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.

PUFF PANCAKE WITH BLUEBERRY SAUCE

Steps:

• Place butter in a 9-in. pie plate; place in a 425° oven for 4-5 minutes or until melted. , Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden brown., Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in vanilla. Serve with pancake.