Peach Puff Pancake Food

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.

PUFF PANCAKE WITH BOURBON PEACHES

Steps:

• Preheat oven to 400°. Place butter in a 9-in. deep-dish pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk, vanilla and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture. Bake until puffed and browned, 18-22 minutes. , Meanwhile, in a large saucepan, combine water, 3 tablespoons bourbon, honey and preserves. Bring to a boil; reduce heat. Add peaches; cook and stir until tender, for 3-4 minutes. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup. Remove from heat; stir in peaches and remaining 1 tablespoon bourbon. , Remove pancake from oven. Serve immediately with warm peach sauce.

PUFF PANCAKE WITH PEACHES AND SAUSAGE

Steps:

• To make the pancake, heat oven to 400 degrees.
• Place butter in a 9 inch pie pan and heat in oven until melted.
• Whisk together eggs, milk, flour, sugar and salt until smooth. Pour into pan -- do not stir.
• Bake 13 to 15 minutes or until golden brown.
• Meanwhile, cut the sausage links into 1/4's and combine with the other filling ingredients in a large skillet. Bring to a boil and simmer until syrup is thickened and sausage and peaches are glazed. Spoon onto pancake and serve immediately.

BAKED PEACH PANCAKE

Steps:

• In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth. , Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over. , Fill with peach slices and sprinkle with nutmeg. Serve immediately, with sour cream if desired.

PEACH PANCAKES

Steps:

• Mix dry ingredients in large bowl.
• Combine egg and milk; add dry ingredients and beat until smooth; add margarine.
• Add peaches and mix well.
• Bake on ungreased, hot griddle.
• Serve hot with butter and cinnamon.

PEACH PUFF PANCAKE

Steps:

• Heat oven to 375°.
• Spray 2 1/2 quart casserole or 9x13 baking dish, with cooking spray.
• Melt butter in baking dish in oven.
• Beat eggs slightly in large bowl with wire whisk.
• Beat in flour, sugar, salt, milk and almond or vanilla extract until smooth.
• Stir peaches into butter in baking dish. Return to oven 2 or 3 minutes until sizzling.
• Pour batter over peaches.
• Bake about 20 minutes or until puffed and golden.
• Serve with warmed Peach preserves, if desired or Maple syrup.
• Note:.
• You may substitute 1 bag (16 oz) frozen sliced peaches, thawed and drained or canned sliced peaches.

SAUSAGE-PEACH PUFF PANCAKE

Steps:

• Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a large blender, combine the eggs, milk, flour, sugar and salt; cover and process until smooth., Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 10-15 minutes or until pancake puffs and edges are browned and crisp., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce heat, simmer, uncovered, for 7-10 minutes or until sausage and peaches are coated with syrup. Spoon into pancake. Serve immediately.

VANILLA PUFF PANCAKE

Steps:

• Place butter in a baking dish and pop into a 200C/400F oven.
• Whisk eggs and add milk, sugar, flour and vanilla extract.
• Slice vanilla pod in half and use a knife to extract the seeds.
• Add seeds to batter and mix to disperse.
• Remove baking dish from oven and swirl to coat sides with butter. Pour batter into it and return to oven.
• Bake for 20-25 minutes or until puffed up and golden. Serve immediately as it will deflate once out of the oven.

RASPBERRY PEACH PUFF PANCAKE

Steps:

• Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries., Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture., Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.

OVEN-BAKED PEACH SKILLET PANCAKE

Steps:

• Place a cast iron skillet in the oven and preheat to 375 degrees F (190 degrees C).
• Mix flour, brown sugar, baking powder, cardamom, and salt together in a large mixing bowl.
• Whisk milk, peach nectar, egg, and 2 tablespoon melted butter together in a separate bowl. Add to the flour mixture with 1 1/2 cup sliced peaches; mix until well blended. Set remaining peaches aside.
• Remove the skillet from the oven with a heat-proof oven mitt; it will be hot. Brush the bottom and sides with remaining 1 tablespoon melted butter. Add pancake mixture and spread out evenly. Arrange remaining peach slices over top and sprinkle with sugar.
• Bake in the preheated oven until edges are browned and a toothpick inserted in the center comes out clean, about 25 minutes.
• Let cool slightly and serve with maple syrup.

BAKED PANCAKE WITH PEACHES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a cast-iron skillet in the preheating oven.
• Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
• Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.
• Bake in preheated oven until set in the middle, about 20 minutes.

PEACHY BAKED PANCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put margarine in a pie dish and melt in the preheating oven.
• Mix eggs, flour, and milk in a bowl; pour over melted butter. Arrange peach slices atop the egg mixture. Sprinkle sugar over the peach slices.
• Bake in preheated oven until the pancake is firm in the center, about 30 minutes.

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.

FLUFFY PEACH PANCAKES

Steps:

• Sift flour, sugar, baking powder, baking soda and salt into a large bowl.
• In a separate medium bowl, whisk together buttermilk, butter, eggs and vanilla.
• Slowly add wet mixture to dry mixture, whisking just until combined. Cover and let rest 1 hour.
• To make pancakes, preheat oven to 200F (100C).
• Melt some butter in a large nonstick skillet over medium heat. Add 1/3 cup (75 mL) batter and reduce heat to medium-low. Cook pancake 2 to 3 minutes or until top bubbles, then flip. Continue cooling 2 to 3 minutes longer or until cooked through. Transfer pancake to heatproof platter and keep warm in preheated oven. Repeat with remaining batter, adding fresh butter to the skilled each time.
• To make peaches, wipe skillet clean and melt butter on medium-low heat. Add peaches and sauté, turning once, 2 to 3 minutes or until beginning to soften. Add sugar, lemon juice and cinnamon and cook for 1 minute longer.
• Serve pancakes with peaches and maple syrup.

BAKED PEACH SKILLET PANCAKE RECIPE BY TASTY

Steps:

• Place the skillet pan in the oven and preheat the oven at 375°F.
• Mix flour, brown sugar, baking powder, cardamom and salt in a large mixing bowl
• In a separate bowl, whisk milk, peach nectar, melted butter and egg until well combined. Add liquid mixture and 1½ cups of peaches into the dry mixture and blend well.
• Remove the skillet from the oven, with a safe heat proof oven mitt. It will be hot. Place one tablespoon of butter into the skillet and spread evenly. Add the pancake mixture and spread out evenly. Add remaining ½ cup peaches and 1 tbsp sugar to the top, spreading it out.
• Place the skillet back in the oven and bake for about 25 minutes. Remove, let cool and serve with maple syrup.