TURKEY PUFF PANCAKE
Your family or guests are sure to say 'Wow!' when you present them with this dish that rises so high and browns so beautifully. I sometimes add water chestnuts for crunch. -Patricia Millmann, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven 3-4 minutes or until melted. Meanwhile, in a small bowl, whisk eggs, milk and cayenne. Whisk flour into egg mixture until blended. Pour into prepared pie plate. Bake 18-20 minutes or until golden brown and center is set., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in turkey, salt and pepper., Cut pancake into wedges. Spoon turkey mixture over wedges; sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 450 calories, Fat 24g fat (13g saturated fat), Cholesterol 201mg cholesterol, Sodium 610mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
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 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
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
APPLE PIE PUFF PASTRY TURKEY
Make this playful bird the centerpiece of your holiday table: Store-bought puff pastry is filled with spiced apples and baked up into a can't-look-away pie.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Mix together the brown sugar, pumpkin pie spice and salt in a small bowl until well combined.
- Melt the butter in a medium nonstick skillet over medium heat. Add the apples and cook until beginning to brown, about 5 minutes. Add the lemon juice and 3 tablespoons of the brown sugar mixture and continue to cook until the apples are soft and the sugar is caramelized, about 10 minutes. Let cool.
- Beat the egg with 1 tablespoon water in a small bowl. Unfold 2 puff pastry sheets and cut a circle from each using a 7-inch bowl. Use the scraps to form the head, neck, wattle, feet and wing: Cut a piece vertically off one side of one of the scrap pieces, about 1 1/2 inches wide at the top and coming to a point at the bottom. Cut about 3 inches off the top of this strip. Pinch the pointed end and fold up and over to form the head and neck of the turkey. Next, cut 2 small triangles (about 1 1/2 inches) at the base for the feet. Cut 2 small triangles out of each foot to form 3 toes, then pinch these slightly to make claws. Cut one 2-inch-long narrow triangle with a slightly rounded base for the wattle. Cut a 4 1/2-inch triangle off the opposite corner of the scrap dough for the wing. Cut 2 small triangles from 2 of the edges and score each of these edges slightly with a few lines.
- Transfer one of the pastry circles to a parchment-lined baking sheet. Use the egg wash to attach the head, neck, wattle and feet (the pieces should slightly overlap onto the pastry circle).
- Unfold the remaining 2 sheets puff pastry and brush one side of one sheet with egg wash. Sprinkle the remaining brown sugar mixture in an even layer over the egg wash. Top with the second puff pastry sheet. Using the creases in the puff pastry as a guide, cut off a third of the pastry rectangle to make 2 rectangles, one large (two-thirds of the original rectangle) and one small (one-third of the original rectangle).
- Cut 10 horizontal strips from the large rectangle, each about 3/4 inch wide, being careful not to cut completely through to the other side (these will be the feathers). Brush the right half of the pastry circle with egg wash and top with the feathers piece, curving it to follow along the right edge of the puff pastry round. Crimp with a fork to seal and twist each strip.
- Cut the smaller rectangle into 10 horizontal strips. Twist and place around and between the larger twisted strips to fill out the feathers.
- Add the apple mixture to the center of the puff pastry round. Brush the outside with egg wash and place the second round on top. Use a fork to seal and press down the edges of the rounds, sealing the pieces and the apples inside the round. Brush all over with egg wash (including the twists). Place the wing in the center of the round and brush with egg wash. Bake until very golden brown and puffed, 45 to 50 minutes. Let cool before serving.
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
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
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
CREAMED TURKEY WITH PUFF PASTRY
Warm and hearty with lots of veggies in every creamy bite, this is classic comfort food. Tastes a lot like a pot pie, but it's so much quicker! Nila Grahl - Gurnee, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Thaw one sheet of puff pastry. , Preheat oven to 400°. Cut pastry into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake 10-15 minutes or until golden brown., Meanwhile, in a Dutch oven, combine soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 5 minutes or until cream cheese is melted. Serve half of the turkey mixture with puff pastry triangles. Cool the remaining turkey mixture; transfer to freezer containers. May be frozen for up to 3 months.
Nutrition Facts : Calories 542 calories, Fat 28g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 949mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 27g protein.
PUFF-PASTRY TURKEYS
Serve these palmier cookies honoring the Thanksgiving turkey, and even vegetarians can have a taste. Sprinkle store-bought puff pastry with cinnamon sugar and shape the five "feathers" by folding the dough, then slice and bake till crisp. Melted chocolate glues on the gobblers' funny features: a white-chocolate-chip eye (with a dot of chocolate for the pupil), a candied-sunflower-seed beak, and a dehydrated-strawberry wattle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. In a small bowl, stir together sugar and cinnamon. Sprinkle half of mixture on work surface. Unfold pastry over sugar mixture; sprinkle with 2 more tablespoons of sugar mixture. Roll pastry out to a 12-by-18-inch rectangle. Cut a 3-inch strip from short end. (If dough gets too soft, refrigerate 30 minutes.)
- Fold long ends of larger rectangle to meet in center. Then fold in half so short ends meet. Fold reserved strip of dough in half so short ends meet; place on bottom half of larger piece, with folds facing same direction. Fold top half over smaller piece of dough to cover. Gently roll over dough to seal. Freeze until firm but still pliable, 20 minutes.
- Slice into twelve 1/2-inch-thick pieces. Dip cut sides in remaining 2 tablespoons sugar mixture.Transfer to a baking sheet; bake, flipping once halfway through, until crisp and dark golden, 22 to 25 minutes. Let cool slightly, then transfer to a wire rack with a spatula. Let cool completely.
- Dip a toothpick in melted chocolate to use as "glue" to adhere an upside-down white-chocolate-chip eye, a candied-sunflower seed beak, and a freeze-dried-strawberry wattle (a small torn piece) and to draw pupil on each palmier.
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
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.
MAGIC PANCAKE PUFF
You will not believe how good this is. It tastes like french toast only puffy. Super good!!!! For doubling the recipe be sure to use 2.5 liter round, high sided baking dish and you can use 4 eggs instead of 6. I did that and there was no difference. Enjoy!!!
Provided by Chef Chocoholic
Categories Breakfast
Time 33m
Yield 1 puff, 4 serving(s)
Number Of Ingredients 8
Steps:
- Set the oven to 425°F Put the butter in a microwave safe bowl. Microwave it on HIGH until the butter is melted. (25-30 sec.).
- Add the eggs, milk, flour, salt, and vanilla to the melted butter. Whisk until all of the ingredients are smooth.
- Grease the bottom and sides of a 1.6 liter round, high sided baking dish. Pour the egg mixture into the dish.
- Bake the pancake for 25 minutes or until it is puffed and golden brown. Carefully remove from the oven. Sprinkle with powdered sugar if you like. Cut into 4 triangles. Serve with syrup. Enjoy!
- Variation: before baking, fill the center of the pancake puff with fresh fruit such as, blueberries, raspberries, or sliced strawberries.
Nutrition Facts : Calories 181.7, Fat 10.6, SaturatedFat 5.5, Cholesterol 159, Sodium 409.9, Carbohydrate 13.7, Fiber 0.4, Sugar 0.2, Protein 7.4
TURKEY PUFFS WITH CRANBERRY CABERNET SAUCE
Caramelized onions and mushrooms revitalize leftover turkey, while sweet and savory cranberry sauce balances the rich pastry and cream cheese. This is quick and easy way to end a day of Black Friday shopping!-Suzanne Clark, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine broth and mushrooms; bring to a boil. Remove from the heat; let stand for 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; coarsely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth., In a large skillet, saute onion in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes or until golden brown. Add the tarragon, salt, pepper and reserved mushrooms and broth. Bring to a boil; cook over medium heat until liquid is evaporated., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x10-in. rectangle; cut each into two pieces. Transfer to a greased baking sheet. Spoon mushroom mixture onto each pastry; top with turkey and cream cheese., Lightly brush pastry edges with water. Bring long sides over filling, pinching seams and ends to seal. Turn pastries seam side down. Cut small slits into pastry. Brush tops with egg. Bake at 400° for 20-25 minutes or until golden brown., Meanwhile, in a small saucepan, combine the broth, wine and vinegar. Bring to a boil; cook until liquid is reduced by half. Stir in cranberry sauce until melted. Serve with pastries.
Nutrition Facts : Calories 1037 calories, Fat 53g fat (19g saturated fat), Cholesterol 144mg cholesterol, Sodium 1295mg sodium, Carbohydrate 103g carbohydrate (22g sugars, Fiber 12g fiber), Protein 31g protein.
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
STRAWBERRY PUFF PANCAKE
I got this recipe from a newspaper back in Indiana. It's really easy, has few ingredients and it's delicious!
Provided by Snugglebug76
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- Combine eggs, flour and milk; mix until blended.
- Heat 9" pie dish in oven 2-3 minutes or until butter melts.
- Immediately pour batter into pan.
- Bake for 20-25 minutes or until pancake is puffed and golden brown. Be sure to put on the top rack in the middle of your oven so it has room to "puff up.".
- Transfer pancake to serving platter.
- In medium bowl, combine strawberries and honey; toss to combine.
- Spoon mixture onto center of pancake.
- Top with whipped cream.
- Grated chocolate or cinnamon can be added on top of the whipped cream if desired.
Nutrition Facts : Calories 341.3, Fat 14.4, SaturatedFat 7.6, Cholesterol 189.6, Sodium 130.4, Carbohydrate 47.1, Fiber 2.6, Sugar 29.7, Protein 8.7
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
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