Pancake Puffs Food

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 PUFF

Steps:

• In a small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit until foamy, 8 to 10 minutes.
• In a separate bowl, combine the flour, salt, nutmeg and the remaining sugar. Make a well in the center and pour in the yeast mixture once it's foamy. Combine, stirring with a wooden spoon, to incorporate all the ingredients into a smooth batter. The batter should be wet and slightly loose, similar to a yeasted waffle batter.
• Cover the bowl with a clean kitchen towel, and allow dough to double in size, about 40 minutes.
• Meanwhile, prepare the spiced sugar: In a medium bowl, toss the sugar, nutmeg, allspice and cloves to combine; set aside.
• Pour 1 inch of oil into a large, deep skillet. Line a baking sheet with a rack or paper towels to absorb excess oil.
• Once the batter has doubled in size, heat the oil over medium-high to 350 degrees. Drop tablespoonfuls of batter into the hot oil, working in batches to avoid crowding the skillet. Fry the puff puff, turning frequently until golden brown all over and cooked through, 5 to 6 minutes per batch. (Be careful not to let the oil get too hot or the exteriors will become overly dark before the interiors are cooked through.) Move the puff puff to the rack or paper towels to drain and repeat the process until all the batter has been fried.
• Toss the puff puff in the spiced sugar to coat while still warm. Enjoy warm or at room temperature.

PUFFED PANCAKE WITH STRAWBERRIES

Steps:

• Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
• Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
• Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
• Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.

APPLE PUFF PANCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
• Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
• Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

PUFFY OVEN PANCAKE OR "HOOTIN' ANNIES"

Steps:

• Heat oven to 450 degrees F.
• In blender or bowl, blend together eggs, milk, flour, and salt.
• Melt butter in 9x13 pan in oven.
• Remove pan from oven.
• Pour in batter.
• Return to oven and bake (without peeking) for 18 minutes.
• Pancake should be very high and puffy.
• Remove from oven and cut into 6 large squares.
• Serve immediately.

PANCAKE PUFFS

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.

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.

GERMAN PUFF PANCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
• Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
• Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

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.