Berry Topped Puff Pancake Recipes
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
DUTCH BABY PANCAKE WITH BERRY TOPPING
Pancakes for four without griddle gridlock? Impress family and friends with a puffy oven pancake that holds all the berries you want.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
- In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
- Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 7 g, TransFat 2 g
BERRY-TOPPED PUFF PANCAKE
Steps:
- Preheat oven to 425°. Place butter in a 9-in. pie plate. Bake until butter is melted, 4-5 minutes. Meanwhile, in a large bowl, whisk eggs and milk. In another bowl, combine the flour, sugar and salt. Whisk into egg mixture until blended. Pour into prepared pie plate. Bake until sides are crisp and golden brown, 14-16 minutes., Meanwhile, in a small saucepan, combine sugar and cornstarch. Gradually stir in orange juice and liqueur. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat., Spoon berries over pancake and drizzle with sauce. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 320 calories, Fat 9g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 4g fiber), Protein 7g protein.
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.
BERRY PUFFY PANCAKE
This easy twist on pancakes puffs up in the oven and then falls to create an indent to be filled with your favorite fruit.
Provided by Land O'Lakes
Categories Pancake Breakfast and Brunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Melt butter in 9-inch ceramic pie plate or metal pie pan in oven. Brush melted butter over bottom of pie plate.
- Whisk flour, milk and eggs together in bowl until well mixed. Carefully pour batter into hot pie plate. Bake 14-17 minutes or until puffed and light golden brown.
- Combine strawberries and blueberries in bowl. Spoon berry mixture over puffed pancake; sprinkle with powdered sugar, if desired. Serve immediately.
Nutrition Facts : Calories 190 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 110 milligrams, Sodium 95 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Sugar grams, Protein 6 grams
More about "berry topped puff pancake recipes"
EASY BERRY PUFF PANCAKE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Blackberry RecipesCalories 226 per servingTotal Time 25 mins
- Preheat oven to 425 degrees F. While oven is preheating, in a medium bowl combine egg, egg white, flour, milk, sugar, almond extract, and lemon peel. Beat with an electric mixer on high speed 2 minutes.
- Grease the inside of a 9-inch cast-iron skillet or a dark 9x1 1/2-inch round cake pan with 1/2 teaspoon of the butter. Place the remaining 1 teaspoon butter in the prepared skillet and put in the hot oven about 2 minutes or until butter is melted and starting to sizzle.
- Pour batter into the hot skillet or pan; quickly sprinkle with almonds. Bake 10 to 12 minutes or until puffed in center and browned and crisp on edges. Immediately remove pancake from skillet or pan and place on a cooling rack to prevent the bottom from becoming soggy. Cool slightly. Top with berries. Sift powdered sugar over all.
DOUBLE BERRY PUFF PANCAKE - RECIPE GIRL
From recipegirl.com
Ratings 1Calories 349 per servingCategory Breakfast
- Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.
BERRY-FILLED PUFF PANCAKES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Strawberry RecipesCalories 162 per servingTotal Time 45 mins
- Preheat oven to 400°F. Coat two 4 ¼-inch pie plates, 4 ½-inch foil tart pans or 10-ounce custard cups with cooking spray. Set aside.
- In a medium bowl, beat egg, flour, milk, oil and salt with a rotary beater until smooth. Divide batter among prepared pans. Bake for 25 minutes or until brown and puffy. Turn off oven; let stand in oven 5 minutes.
- Meanwhile, stir together marmalade and orange juice (or water) in a small bowl. Add banana and berries; stir gently to coat. To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon some of the fruit into the center of each pancake.
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