Strawberry Oven Pancake Food

STRAWBERRY PUFFED OVEN PANCAKE RECIPE

Steps:

• Preheat oven to 400 degrees.
• Place butter in an oven proof skillet and place in oven until melted.
• Blend milk, flour, eggs, vanilla and salt in blender until well combined. (You can also mix by hand with a whisk; make sure there are no lumps.)
• Remove skillet from oven and pour batter over melted butter. Do not stir.
• Bake for 20 minutes, until the pancake is puffed and golden. It will have a cheesecake like texture.
• While baking make yogurt sauce by stirring together the yogurt, sour cream and brown sugar.
• Remove from oven and serve hot with yogurt sauce and turkey bacon.

STRAWBERRY PANCAKES WITH MAMMA CALLIE'S SYRUP

Steps:

• Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
• Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
• Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not over mix or you'll end up with tough and chewy pancakes!
• Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
• Arrange the pancakes on individual plates and serve with the syrup.

SKILLET STRAWBERRY PANCAKE

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.

STRAWBERRY PUFF PANCAKE

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.

PUFFED PANCAKE WITH STRAWBERRIES

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.

STRAWBERRY VANILLA PANCAKES

Steps:

• In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
• Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

STRAWBERRY PANCAKES

Steps:

• Preheat and grease the griddle.
• Sift the dry ingredients together, then beat in the butter, eggs, and milk.
• Pour batter onto the hot griddle, then sprinkle some strawberries onto each round.
• When the pancakes are full of bubbles, turn, cook other side until done, and serve with maple syrup or yogurt and more strawberries.

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.

STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY

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!

STRAWBERRY OVEN PANCAKE

Steps:

• For the pancake batter: Place the egg whites in a clean bowl and whip them until frothy; add the sugar and whip until soft peaks form then set aside.
• In a medium mixing bowl, whisk together the egg yolks and milk/cream, then add the salt, vanilla, melted butter and flour, whisk until smooth.
• Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron skillet works well).
• Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.
• Gently fold the egg whites into the batter.
• Pour it into the heated pan, and swirl the pan gently, let it cook for about 3 to 5 minutes, until the bottom is light brown.
• Transfer the pan to a preheated 350°F oven and bake the pancake for 10 to 12 minutes, until it's puffy and set.
• For the filling: While the pancake is baking, melt the butter in a small skillet, then add corn syrup and sugar and bring the mixture to a boil.
• Add the strawberries, lemon juice and cinnamon; Stir to coat the strawberries with the sauce, then remove from the heat.
• Remove the pancake from the oven, and slip it onto a serving platter.
• Spread the strawberries over one half of the pancake, then fold it over to cover the filling (as you'd fold an omelet).
• Serving: Dust with confectioners' sugar, and garnish with a dollop of sour cream or creme fraiche and serve immediately.