GERMAN PUFF PANCAKES
Puffy oven-baked buttery pancake. It's SO easy! You may never make traditional pancakes again. Pour your favorite syrup over it, or just dust powdered sugar on top. There's not much need to add more butter because it's already baked onto the top and forms a delicious salty and buttery crust.
Provided by Kristi Francis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 18.4 g, Cholesterol 199.4 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.5 g, Sodium 211.3 mg, Sugar 2.4 g
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.
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 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.
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.
DUTCH OVEN-PUFFED APPLE PANCAKE
I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite.
Provided by Alan in SW Florida
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
- In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
- Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
- Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
- Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.
Nutrition Facts : Calories 422, Fat 23, SaturatedFat 13.2, Cholesterol 210.8, Sodium 369.3, Carbohydrate 46.5, Fiber 2.4, Sugar 23.2, Protein 9.1
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
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
PUFFED BLUEBERRY PANCAKES
Tastes excellent with peaches also.
Provided by Deb C
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Divide butter between 2 shallow 1-cup oven-proof dishes and heat in the oven until butter melts.
- Stir blueberries, brown sugar, lemon juice, and cinnamon together in a bowl and toss to combine.
- Combine milk, eggs, flour, and salt in a bowl. Mix well. Divide batter evenly between the prepared dishes. Add blueberry mixture and sprinkle blueberries evenly on top.
- Bake in the preheated oven until puffed and golden, 17 to 20 minutes.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 52.1 g, Cholesterol 221.4 mg, Fat 18.2 g, Fiber 2.5 g, Protein 11.4 g, SaturatedFat 9.7 g, Sodium 261.3 mg, Sugar 30.3 g
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.
SAVORY PUFFY OVEN PANCAKE
Who says pancakes must only grace the breakfast table? The savory vegetable filling makes these puffed gems suitable for a satisfying supper meal. Healthy and tasty! This delicious calorie and fat reduced recipe (158 calories a serving) is from The New Dieters Cookbook.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Spray an 8-inch oven proof skillet with nonstick coating. Place in a 450 degree oven for 2 minutes. Meanwhile, in a medium mixing bowl use a wire whisk or rotary beater to beat together the eggs and egg whites. Add the milk, flour and salt. Beat until butter is smooth. Immediately pour the batter into the hot skillet. Bake for 18 to 20 minutes or until puffed and browned.
- Meanwhile, spray an unheated medium saucepan with nonstick coating. Preheat over low to medium heart. Add mushrooms, broccoli and onion; cook about 5 minutes or until tender, stirring occasionally. Remove from heat. Toss with tomato, wheat germ and thyme and oregano.
- To serve cut pancake into wedges and spoon vegetable mixture over wedges. Sprinkle with parmesan cheese.
Nutrition Facts : Calories 156, Fat 3.6, SaturatedFat 1.2, Cholesterol 107.5, Sodium 180.9, Carbohydrate 20.6, Fiber 1.8, Sugar 2.3, Protein 10.6
ALMOND PUFF PANCAKES
Awesome!
Provided by grace bell
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Beat egg whites in a bowl using an electric mixer until soft peaks form.
- Beat cream, egg yolks, almond meal, baking powder, and salt together in a separate bowl until smooth and creamy. Fold egg whites into cream mixture until batter is just mixed.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 7.4 g, Cholesterol 226.8 mg, Fat 30 g, Fiber 3 g, Protein 12.9 g, SaturatedFat 9.4 g, Sodium 312.3 mg, Sugar 1.4 g
APPLE PUFF PANCAKE
Apples are baked into a breakfast cake. This is so delicious that you don't need to add any syrup. A great alternative to regular pancakes.
Provided by KMKIDMAN5
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 45m
Yield 9
Number Of Ingredients 10
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.
Nutrition Facts : Calories 192 calories, Carbohydrate 25.7 g, Cholesterol 134 mg, Fat 6.9 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 3.2 g, Sodium 212.6 mg, Sugar 14 g
PANCAKE PUFFS
A recipe that I've had for at least 25 years and continues to be a family favorite. I've guessed at the yield since I've never counted them.
Provided by SusieQusie
Categories Breakfast
Time 25m
Yield 36 pancakes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 16.9, Fat 1, SaturatedFat 0.5, Cholesterol 17.1, Sodium 6.9, Carbohydrate 1.2, Sugar 0.4, Protein 0.7
PUFFY OVEN PANCAKES
Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lily Julow in Lawrenceville, Georgia. What a melt-in-your-mouth morning wake-up or addition to a special brunch!
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted., In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy., In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 18g fat (9g saturated fat), Cholesterol 248mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 3g fiber), Protein 12g protein.
PUFFED APPLE PANCAKES
Provided by R. A. Street
Categories Breakfast Brunch Bake Kid-Friendly Quick & Easy Apple Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place four 1-cup ramekins or custard cups on cookie sheet. Pour 1 tablespoon butter into each ramekin. Combine eggs, milk and flour and stir until just blended. Divide batter among ramekins. Toss apple slices with sugar and lemon juice until coated. Arrange apple slices in spoke pattern over batter. Bake until pancakes are puffed and golden, 15 minutes. Serve with syrup.
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 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.
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