LEMON CREAM PUFFS
The fluffy filling for these light crisp shells has a delectable citrus flavor. -Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
Nutrition Facts : Calories 217 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
OLD-WORLD PUFF PANCAKE
My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. -Auton Miller, Piney Flats, Tennessee
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 74mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
LEMON CREAM PANCAKE PUFFS
Make and share this Lemon Cream Pancake Puffs recipe from Food.com.
Provided by TARGETreg Recipes
Categories Breakfast
Time 30m
Yield 20 Small Pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the sour cream, eggs, flour, sugar, lemon extract, baking soda, and salt until smooth.
- Heat a griddle or nonstick skillet over medium-high heat. Grease with the oil, then drop tablespoons of the batter in the pan, spacing each drop an inch apart.
- Cook, flipping once, until both sides are browned, about 4 minutes total, the centers will remain creamy. Repeat with the remaining batter. Serve immediately with the lemon curd or maple syrup, if desired.
Nutrition Facts : Calories 187.2, Fat 13.8, SaturatedFat 7.4, Cholesterol 122.9, Sodium 305.7, Carbohydrate 11, Fiber 0.1, Sugar 8.4, Protein 4.7
LEMON RICOTTA PANCAKES WITH LEMON CURD AND FRESH RASPBERRIES
Provided by Bobby Flay
Categories dessert
Time 30m
Yield 4 to 6 pancakes (2 servings)
Number Of Ingredients 13
Steps:
- Preheat a nonstick griddle.
- Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
- Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.
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.
LEMON MINT CREAM PUFFS
Make and share this Lemon Mint Cream Puffs recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F
- In a medium saucepan, combine ½ cup Plugrá butter and water. Bring to a boil over medium-high heat. Add flour and extract at once; stir vigorously with a wooden spoon until mixture pulls from sides of pan and forms into a ball, approximately 2 minutes. Remove from heat and let cool for 10 minutes.
- Add one egg at a time into dough; beating with each addition until the egg is completely incorporated. Let dough sit for a few minutes.
- Grease baking sheet with Plugrá butter.
- Drop ¼ cup dough onto a greased baking sheet, about 3 inches apart making 12 cream puffs per sheet.
- Bake for 25-30 minutes or until the puffs are golden and crisp.
- Remove from oven; and let cool for 5 minutes. Split puffs in half horizontally and remove any soft dough from inside.
- In a microwave safe container, melt white chocolate chips in microwave for 30-45 seconds or until melted.
- With an electric mixer, beat cream cheese, powered sugar, Plugrá butter, melted white chocolate, and lemon juice, until combined and smooth.
- In a separate mixing bowl whisk the heavy cream. To form stiff peaks.
- Gently fold in the whipped cream and lemon zest into cream cheese mixture.
- In a small saucepan combine cream and corn syrup over medium heat and simmer until the corn syrup and cream are well combined.
- Add white chocolate and mint extract; stir over heat until chocolate is melted. Remove from heat and whisk in the Plugrá butter until the sauce is smooth.
- Fill bottom halves evenly with cream cheese mixture, top and drizzle with white chocolate sauce. Garnish with fresh mint.
Nutrition Facts : Calories 679.8, Fat 53.4, SaturatedFat 32.6, Cholesterol 197.6, Sodium 163.2, Carbohydrate 43.9, Fiber 0.3, Sugar 31.6, Protein 8.8
LEMON-SOUR CREAM PANCAKES
Up your pancake game with our Lemon-Sour Cream Pancakes. Lemon-Sour Cream Pancakes have just the right amount of tangy zing to start off your day.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 4 servings, 3 topped pancakes each
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking soda and salt.
- Mix eggs, sour cream, lemon zest and juice in medium bowl until blended. Stir in flour mixture.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
- Serve topped with blueberries and syrup.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.9863 g, Sugar 0 g, Protein 7 g
PANCAKE PUFFS
A recipe that I've had for at least 25 years and continues to be a family favorite. I've guessed at the yield since I've never counted them.
Provided by SusieQusie
Categories Breakfast
Time 25m
Yield 36 pancakes
Number Of Ingredients 5
Steps:
- Heat non-stick griddle or skillet to 375F or until a drop of water skips across the surface.
- Beat egg whites until peaks form.
- Beat egg yolks with sour cream until well blended. Stir in flour and sugar.
- Fold yolk mixture into beaten egg whites.
- Drop batter onto griddle using a tablespoon - you want silver dollar sized puffs.
- When they have bubbles all over & puff up, turn gently and cook another minute or so to brown the bottom.
- Serve with your favorite syrup or fresh fruit.
Nutrition Facts : Calories 16.9, Fat 1, SaturatedFat 0.5, Cholesterol 17.1, Sodium 6.9, Carbohydrate 1.2, Sugar 0.4, Protein 0.7
More about "lemon cream pancake puffs food"
CREAM PUFFS WITH LEMON-CREAM FILLING RECIPE | BON APPéTIT
From bonappetit.com
3.1/5 (18)Servings 10
- Combine sugar, egg, lemon juice, lemon peel, and pinch of salt in heavy small saucepan; whisk to blend. Add butter. Stir constantly over medium-low heat until curd is hot and thick enough to coat spoon (do not boil), 4 to 5 minutes. Transfer lemon curd to small bowl. Press plastic wrap onto surface; chill until cold and slightly firm, at least 2 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
- Transfer lemon curd to medium bowl. Using electric mixer, beat cream in another medium bowl until peaks form. Fold whipped cream into curd in 3 additions. Cover and chill filling 1 hour. DO AHEAD Can be made 2 hours ahead. Keep chilled.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring first 4 ingredients to boil in heavy large saucepan over medium heat, stirring with wooden spoon until butter melts. Add flour all at once and stir vigorously until dough forms and pulls away from sides of pan. Continue to stir until film forms on pan bottom, 1 to 2 minutes longer. Transfer dough to large bowl. Cool 5 minutes, stirring occasionally. Add 1 egg and, still using wooden spoon, beat until blended. Add remaining 5 eggs, 1 at a time, beating until blended after each, then beat until dough is smooth and shiny, 2 to 3 minutes.
- Working in batches, transfer dough to pastry bag fitted with 1/2-inch plain round tip. Pipe 1- to 1 1/4-inch mounds, spaced about 2 inches apart, onto prepared baking sheets. Using wet finger, smooth tops of mounds.
LEMON PUFF PANCAKE WITH FRESH BERRIES - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (51)Calories 295 per servingTotal Time 20 mins
- Too small, it'll overflow. Too large, it won't puff as high., Melt 1 tablespoon of the butter in the skillet, or melt it and pour it into the cake pan., Whisk together the flour, salt, and sugar., In a separate bowl, whisk together the milk, vanilla, and eggs., Add the liquid ingredients to the dry ingredients, whisking until fairly smooth; a few small lumps are OK.
LEMON CREAM PUFFS RECIPE - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
LEMON CREAM PUFFS | WITH A BLAST
From withablast.net
LEMON CREAM PUFFS {AN EASY LEMON TWIST ON A CLASSIC RECIPE}
From tastesoflizzyt.com
LEMON CREAM PUFFS - LAUREN'S LATEST
From laurenslatest.com
DUTCH PUFF PANCAKE WITH LEMON CURD & PRIMROSE CREAM
From gathervictoria.com
LEMON CREAM PANCAKE PUFFS | HY-VEE - HY-VEE RECIPES AND IDEAS
From hy-vee.com
3.3/5 (11)Calories 190 per serving
LEMON PUFF PANCAKE RECIPE - SIMPLEMOST
From simplemost.com
LEMON PUFF PANCAKE WITH FRESH BERRIES | KING ARTHUR BAKING
From kingarthurbaking.com
BEST PANCAKE PUFFS WITH LIMONCELLO LEMON CURD RECIPE - FOOD52
From food52.com
LEMONY CREAM CHEESE PANCAKES WITH BLUEBERRIES - FOOD52
From food52.com
LEMON CREAM PUFFS | BABAGANOSH
From babaganosh.org
PERFECT FLUFFY LEMON PANCAKES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
LEMON PANCAKES WITH LEMON CREAM - CHRISTIE AT HOME
From christieathome.com
LEMON-RASPBERRY DUTCH BABY RECIPE - REAL SIMPLE
From realsimple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love