STRAWBERRY PUFF PANCAKE
I've cut this recipe to 2 eggs and 1/2 cup milk for my husband and me, and it works just fine. It's yummy with strawberry or blueberry topping. You could even garnish it with whipped topping for a light dessert. -Brenda Morton, Hale Center, Texas
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk the eggs, milk and vanilla. In another small bowl, combine the flour, salt and cinnamon; whisk into egg mixture until blended., Pour into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth; add strawberries. Cook and stir over medium heat until thickened. Coarsely mash strawberries. Serve with pancake. Dust with confectioners' sugar.
Nutrition Facts : Calories 277 calories, Fat 10g fat (5g saturated fat), Cholesterol 175mg cholesterol, Sodium 187mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
PUFFED PANCAKE WITH STRAWBERRIES
Provided by Lori Longbotham
Categories Blender Berry Citrus Dairy Egg Fruit Breakfast Brunch Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 8
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.
PANCAKE "CAKE" WITH SPARKLING STRAWBERRIES
Steps:
- For the pancake batter: Preheat the oven to 200 degrees F; place a dinner plate in the oven.
- Whisk together the water, milk, eggs, flour, baking powder, salt, sugar and 1/4 cup melted butter in a large bowl until completely smooth. Do not overmix.
- Brush the surface of a nonstick pan set over medium heat with some of the remaining melted butter. Spoon 1/3 cup of the batter into the pan and tilt the pan so the pancake is thin and about 6 inches in diameter. Flip once it looks crispy on the edges and air holes appear in the center. Cook another minute until cooked through. Remove the pancake to the plate in the oven to keep warm. Continue making pancakes until all the batter is gone, brushing the pan with butter as needed. Pile the pancakes one on top of the other in an organized stack as you go. You should have about 10 total.
- For the sparkling strawberries: In a medium bowl, combine the strawberries and sugar and gently toss to coat. Pour the sparkling wine over the strawberries and let sit for 10 to 15 minutes in the refrigerator. Serve over the pancakes.
PUFFED OVEN PANCAKE WITH SUMMER FRUIT
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- In a bowl, beat together the flour, granulated sugar, milk, and eggs until thoroughly blended. Set aside.
- In a 10 to 12-inch (25 to 30-cm) heatproof 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, depending on ripeness. Remove from the heat and scatter with the berries.
- 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.
PANCAKES WITH FRESH STRAWBERRIES
The Amish know how to make a delicious pancake. This is probably the lightest, fluffiest pancake I've ever eaten, and it didn't require beating the egg whites. The recipe really does call for a tablespoon of vanilla (I thought it was a typo too). These are so simple there's no excuse to use pancake mix again. You can make them with or without the whipped cream and strawberries. Recipe from The Amish Cook at Home. Serving size is estimated because it wasn't listed.
Provided by AmyZoe
Categories Breakfast
Time 25m
Yield 6-8 pancakes, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk to blend.
- In another bowl, whisk the milk, oil, vanilla, and egg together.
- Stir the wet ingredients into the dry ingredients just until combined. Do not overmix.
- Put a little oil on a griddle or large skillet and heat over medium-high heat.
- Drop the batter by tablespoons onto the griddle or in the pan to form several small pancakes.
- Cook until golden on each side (2 to 3 minutes).
- Transfer the pancakes to plates.
- Top the pancakes with a few strawberries and some whipped cream.
SKILLET STRAWBERRY PANCAKE
For people like me, who can't make good pancakes, this recipe is perfect. Everything is cooked in the oven in one single skillet, giving the plus of easy clean up. Serve with maple syrup.
Provided by Rita
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the eggs, milk, vanilla extract, sugar, salt, and flour into a blender. Pulse until no dry lumps remain in the batter. Melt the butter in an 8-inch, cast iron skillet over medium-high heat. Pour in the batter, and drop in the strawberries.
- Place the skillet into the oven, and bake until puffed and golden, 20 to 25 minutes. Remove from the oven and serve immediately.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 30 g, Cholesterol 159.3 mg, Fat 11.3 g, Fiber 1.3 g, Protein 8.1 g, SaturatedFat 5.7 g, Sodium 217.7 mg, Sugar 17 g
BERRY PUFF PANCAKE
My family requests this pancake often when fresh berries are in season. Serve with whipped topping, chocolate syrup, and powdered sugar. I cut the pancake into quarters and let everyone top it however they want.
Provided by Cyndi
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
- Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 24.5 g, Cholesterol 103.1 mg, Fat 6.4 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 194.2 mg, Sugar 8.1 g
BUTTERMILK PANCAKES WITH ROASTED STRAWBERRIES
If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon or breakfast sausage for the perfect combination of sweet and savory.
Provided by Rhoda Boone
Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Strawberry Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 (4-inch) pancakes
Number Of Ingredients 16
Steps:
- Roast the strawberries:
- Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15-18 minutes. Let cool slightly and discard pod.
- Make the pancakes:
- Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
- Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2-3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2-3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
- Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.
STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, cream cheese, strawberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
- Place cream cheese on top of the batter, followed by the strawberry slices.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 133 grams, Fat 27 grams, Fiber 5 grams, Protein 30 grams, Sugar 36 grams
DESSERT PANCAKE WITH FRESH STRAWBERRIES
Provided by Florence Fabricant
Categories dessert
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Melt butter in a heavy 12-inch skillet.
- Combine flour, sugar, salt, milk, eggs and vanilla in a blender or food processor and process until well-mixed. Pour the batter into the skillet, place in the oven and bake 25 to 30 minutes, until puffed and browned. Sprinkle with confectioners' sugar.
- Toss strawberries with Grand Marnier.
- Serve at once, cut into quarters, with the strawberries on the side.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 119 milligrams, Sugar 18 grams, TransFat 0 grams
BERRY PUFF PANCAKE
Steps:
- Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter. , In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes. , Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.
Nutrition Facts : Calories 215 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 273mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.
STRAWBERRY PANCAKE PUFF
Aunt Jemima used to put this recipe on their Original Pancake and Waffle Mix box. Sadly, they don't include it in the recipes on their website.
Provided by Chickermunker
Categories Breakfast
Time 45m
Yield 1 Pancake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Generously grease 9-inch pie plate.
- In medium saucepan, bring water and margarine to a boil.
- Add pancake mix, stirring vigorously until mixture leaves sides of pan and forms a ball.
- Remove from heat; add eggs one at a time, beating well after each addition.
- Spread evenly onto bottom and sides of prepared pie plate.
- Bake 15 minutes; reduce oven temperature to 300 degrees and bake an additional 10 minutes or until golden brown.
- Combine strawberries and syrup; spoon into hot pancake puff. Top with yogurt and nuts.
- To serve, cut into wedges.
Nutrition Facts : Calories 218.6, Fat 11.4, SaturatedFat 6.4, Cholesterol 89.9, Sodium 253.9, Carbohydrate 25.2, Fiber 2.2, Sugar 9.5, Protein 5.3
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PUFFED PANCAKE WITH STRAWBERRIES RECIPE | BON APPéTIT
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Servings 4
- 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.
- 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.
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