PUFFY OVEN PANCAKE OR "HOOTIN' ANNIES"
This is a great breakfast that is truly yummy. The kids will love how it puffs up in the oven. Pour syrup over them or use canned apple pie filling that has been heated up.
Provided by Lubie
Categories Breads
Time 23m
Yield 6 pancakes
Number Of Ingredients 5
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.
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
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.
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Place the butter in a large saute pan and place in the oven to melt.
- Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: 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 whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
- While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
- 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. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.
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.
APPLE PUFFED PANCAKE
This is a delightful breakfast treat. This can also be served as a dessert, simply by doubling the cinnamon and sugar used, and serving a la mode.
Provided by CookingONTheSide
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Combine eggs, milk and vanilla in the jar of a blender.
- Blend until well combined.
- Add flour, granulated sugar, salt, cinnamon, nutmeg.
- Blend until dry ingredients are well incorporated, set aside.
- Place butter in a 9x13 inch glass baking dish.
- Transfer dish to oven and heat until butter has just melted.
- Carefully remove from oven and place apples in a single layer in baking dish.
- Return to oven and cook until butter begins to bubble, about 4 minutes.
- Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes.
- Sprinkle with confectioners' sugar, if desired; serve immediately.
Nutrition Facts : Calories 385.6, Fat 20.8, SaturatedFat 11.4, Cholesterol 253.4, Sodium 304.5, Carbohydrate 39.1, Fiber 2.9, Sugar 16.5, Protein 11.3
PUFFED APPLE PANCAKE
Make and share this Puffed Apple Pancake recipe from Food.com.
Provided by sbrown
Categories Breakfast
Time 45m
Yield 1 9x13-inch fluffy pancake, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees Farenheit (or 420 for hotter ovens).
- Whisk the milk, eggs, sugar, vanilla, and cinnamon in a large bowl.
- Add the flour to the mixture and continue to whisk smooth.
- Melt the butter in the microwave or oven and pour it into a 9x13-inch glass dish (it should be a couple of inches deep).
- Place (and layer) the apple slices over the butter and bake in oven for 10 minutes.
- Pour the batter over the apples and butter and sprinkle the brown sugar on top.
- Bake for about 20 minutes or until it is puffy and spots on top are browning.
- Remove from oven and let it cool slightly before serving. (it should be served hot: not piping hot, but warm).
- Optional: Sprinkle with powdered sugar before serving, or allow diners to sprinkle it on themselves at the table.
PUFFED APPLE PANCAKE
I made this as part of my family's Sunday big breakfast. We really liked it we thought it was very yummy. I sprinkled my whole dish with 3 teaspoons powdered sugar. I think this would be perfect for brunch. I got this recipe from Bon Appetit. Sherry Sharp of Fremont, California, writes: "The Arroyo Village Inn is a lovely bed-and-breakfast in Arroyo Grande, California. During my recent stay there, I enjoyed the apple pancake made by the inn's owner, Gina. When she brought it to the table, it looked like a puffy soufflé. Once I had cut into it, I could see the sliced apples." This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Provided by internetnut
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended.
- Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish.
- Place dish in oven until butter melts, about 5 minutes.
- Remove dish from oven.
- Place apple slices in overlapping rows atop melted butter in baking dish.
- Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
- Pour batter over apples in dish and sprinkle with brown sugar.
- Bake pancake until puffed and brown, about 20 minutes.
- Sprinkle with powdered sugar, if desired.
- Serve warm.
Nutrition Facts : Calories 411.3, Fat 18.8, SaturatedFat 10, Cholesterol 248.1, Sodium 392.1, Carbohydrate 50.7, Fiber 2.7, Sugar 32.1, Protein 10.8
PUFFED PANCAKE
Puffed pancakes are the Cadillac of pancakes to kids. Good served with fruit on top, whipped cream, or warmed syrup on the side. Put the syrup in a small (or medium) bowl, preferably one with handles, as the syrup will be very warm, and you can get burned. You will need a 12-inch skillet, or an oven-proof skillet, or the pancake won't puff).
Provided by FLUFFSTER
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- You will need a 12-inch cast iron skillet, or oven-proof skillet, and a blender.
- In a blender at medium speed, mix together the eggs, milk, flour, granulated sugar, vanilla, and cinnamon, until just combined, about 15 seconds. The batter should be a little bit lumpy.
- Melt the butter or margarine in a 12-inch cast iron skillet by putting it in the hot oven for about 30 seconds.
- Remove the skillet from the oven, spread the butter to coat the bottom and sides of the skillet, and pour in the batter.
- Return the skillet to the center oven rack and bake for about 20 minutes, or until the pancake is puffed and lightly browned. Note: (Do not check before 17 minutes have passed and close the oven door slowly and carefully after checking).
Nutrition Facts : Calories 475.2, Fat 28.4, SaturatedFat 15.4, Cholesterol 375.9, Sodium 273.3, Carbohydrate 38.4, Fiber 0.9, Sugar 10.2, Protein 15.8
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.
BRIE-STUFFED PANCAKES WITH CRISPY BACON
Enjoy our fluffy American-style pancakes with an oozing cheese filling and crispy bacon topping. They're great for Pancake Day or a weekend brunch
Provided by Liberty Mendez
Categories Brunch
Time 40m
Yield Serves 5 (2 pancakes per serving)
Number Of Ingredients 10
Steps:
- Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
- Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter - the batter should cover all the cheese. Don't worry if the batter starts to spread - you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.
Nutrition Facts : Calories 632 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.3 milligram of sodium
PEACH PUFF PANCAKE
Posted by request on message board. I will have to try this one real soon. Servings are estimated. Sounds fabulous!
Provided by Marie
Categories Breakfast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
PUFFED APPLE PANCAKE
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Categories Milk/Cream Egg Fruit Breakfast Brunch Bake Kid-Friendly Apple Fall Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
- Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.
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