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.
Nutrition Facts : Calories 232 calories, Fat 8g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 240mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
[ INSERT FRUIT HERE ] PUFF PANCAKE
Pears, plums, berries, under-ripe bananas, etc. can be substituted for the apples-depending on the season. Muscovado replaced plain ol' brown sugar, honey for maple syrup, heavy cream for milk, one teaspoon ground cinnamon in original recipe was replaced with Recipe #266688-in my lame attempt to "anglicize" the recipe. For our small family, this recipe was cut in half (although with the same amount of fruit) and I also baked the pancake in an eight inch cast iron skillet instead of a pie pan. Puffy pancake pulls double duty as both a breakfast entree and dessert. Local recipe.
Provided by COOKGIRl
Categories Breakfast
Time 30m
Yield 1 eight inch puffy pancake
Number Of Ingredients 9
Steps:
- Note: the pancake will not puff up high like a Dutch baby does.
- Heat oven to 425 degrees.
- Place the butter, brown sugar and cinnamon in an 8-inch cast iron skillet or a 9-inch glass pie plate. Heat in the oven until the butter is melted and bubbly - 5 minutes.
- Remove from the oven, stir well and mix in the apple slices.
- Return to the oven and bake for 2 minutes.
- Meanwhile, combine the eggs, milk, flour and salt in a blender or food processor and process until frothy - 1 minute. Pour over the apple mixture.
- Bake until the cake is puffed and the center is set - 18 to 20 minutes.
Nutrition Facts : Calories 1677.7, Fat 115.8, SaturatedFat 64.4, Cholesterol 1342.5, Sodium 559.1, Carbohydrate 122, Fiber 5, Sugar 66.5, Protein 41.2
VANILLA PUFF PANCAKE
This is such a wonderful breakfast. It's sweet and comforting, yet packed with protein to give the kids a good start to the day. Super easy to make. You can even make the batter the night before and throw it in the oven the next morning. For a variation, omit the vanilla bean and add a chopped Granny Smith apple.
Provided by GrumpyIrishLady
Categories Breakfast
Time 25m
Yield 1 pancake, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 425.8, Fat 18.8, SaturatedFat 10.3, Cholesterol 225, Sodium 203.2, Carbohydrate 52.2, Fiber 0.8, Sugar 25.4, Protein 11.6
FRUIT-FILLED PUFF PANCAKE
Treat your family to this delicious puffed pancake that is filled with blueberries and bananas (or other fresh fruit of your choice).
Provided by Crafty Lady 13
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place butter in a 9-inch pie plate. Bake at 400 degrees F for 4 - 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, 1 tablespoon sugar and salt. Add eggs and milk; whisk until smooth.
- Pour into hot pie plate. Bake at 400 degrees F for 10 - 12 minutes or until edges are puffed and golden brown. Meanwhile, combine blueberries and bananas.
- In a small bowl, combine cinnamon and remaining sugar. Spoon fruit mixture onto pancake; sprinkle with cinnamon-sugar. Cut into wedges.
Nutrition Facts : Calories 231.3, Fat 8, SaturatedFat 3.8, Cholesterol 151.4, Sodium 240.1, Carbohydrate 34, Fiber 2.5, Sugar 18.7, Protein 7.5
PUFF PANCAKE WITH CARAMELIZED FRUIT
Make and share this Puff Pancake With Caramelized Fruit recipe from Food.com.
Provided by DuChick
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F
- Lightly spoon flour into measuring cup; level off.
- In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
- Place 1 tablespoon margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles.
- Remove pan from oven; tilt pan to coat bottom with melted margarine.
- Immediately pour batter into hot pan.
- Bake at 425°F for 14 to 18 minutes or until puffed and golden brown.
- Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat.
- Add apples and pears; cook 2 minutes, stirring occasionally.
- Add brown sugar, cranberries and lemon juice; mix well.
- Cook 8 to 10 minutes or until fruit is tender.
- To serve, pour fruit mixture into pancake.
- Serve immediately.
Nutrition Facts : Calories 441.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 0.6, Sodium 230.8, Carbohydrate 93.8, Fiber 6.3, Sugar 68.7, Protein 7.1
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.
PUFFED OVEN PANCAKE WITH FRESH FRUIT
Very good puffed pancake made with fresh fruit. Easy to make and delicious. The recipe comes from time life books, 1998.
Provided by Barb G.
Categories Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a bowl, beat together the flour, granulated sugar, milk, and eggs, until throughly blended.
- Set aside.
- In a 10 to 12 inch heatproof (Oven Proof) frying pan over medium-high heat, melt the butter.
- Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened,3 to 5 minutes.
- Remove from heat and scatter the berries over cooked fruit.
- Pour the egg mixture over the fruit in the pan and immediately put in the oven.
- Bake until puffed and golden, about 18 minutes.
- Remove the pancake from the oven and sift confectioners sugar over the top.
- Cut into wedges to serve.
- If desired, offer lemon wedges on the side.
PUFF PANCAKE (FOR FRUIT)
More like a quiche than a pancake, this is a simple nutritious base for seasonal fruit. (Based on "Oven Puff with Fruit", from Great Good Food by Julee Rosso.)
Provided by realbirdlady
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Lightly oil a 9-inch casserole and place in the oven.
- Whisk together eggs, egg whites, milk, and vanilla.
- Add a dash of salt.
- Sprinkle flour over the mixture, and whisk to combine.
- Pour the batter into the hot casserole.
- Bake 15-20 minutes, until the top and edges are browned and beginning to crisp.
- While the puff is baking, clean fruit and slice or shred to a consistent size, convenient for eating.
- Remove from the oven, sprinkle with lemon juice and sugar, and fill with fruit.
- Serve immediately. (The center will collapse soon after the puff comes out of the oven. That's fine, but the dish is not nearly as tasty if it sits and cool to room temperature.).
Nutrition Facts : Calories 507.2, Fat 8, SaturatedFat 3, Cholesterol 220, Sodium 163.4, Carbohydrate 88.7, Fiber 5.6, Sugar 1.5, Protein 18.7
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