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
DUTCH BABY PANCAKE RECIPE (PUFF PANCAKE)
German Pancakes, Puff Pancake, Old-World, Or Dutch Baby Pancake... Whatever you call them, they are delicious! Easy to make with minimal ingredients and big flavor.
Provided by Jesseca
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- 1. Preheat your oven to 425 degrees.
- 2. Place the butter into a 10" cast iron skillet or baking pan. Heat in the oven for 1-2 minutes, or just until the butter has melted.
- 3. Add the flour, sugar, cinnamon, eggs, milk, and vanilla extract into a blender.
- 4. Pulse or blend until fully combined.
- 5. Pour the batter right over the top of the melted butter. Do not stir.
- 6. Bake 15-18 minutes, or until the pancake is just starting to brown around the edges and the middle has set.
- 7. Serve with fresh fruit, powdered sugar, or warmed syrup.
Nutrition Facts : ServingSize 1 g, Calories 152 kcal, Carbohydrate 16 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 106 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g
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
SAUSAGE-PEACH PUFF PANCAKE
"My husband - who is not a big sweets eater - often requests this hearty dish. Peaches add a touch of fruity flavor to the savory sausage," writes Nicole Clayton from Las Vegas, Nevada. "It's a nice combination."
Provided by Taste of Home
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a large blender, combine the eggs, milk, flour, sugar and salt; cover and process until smooth., Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 10-15 minutes or until pancake puffs and edges are browned and crisp., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce heat, simmer, uncovered, for 7-10 minutes or until sausage and peaches are coated with syrup. Spoon into pancake. Serve immediately.
Nutrition Facts :
PUFF PANCAKE WITH CARAMELIZED FRUIT
Bake a pancake that puffs up and offers a triple fruit filling.
Provided by Pillsbury Kitchens
Categories Breakfast
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
- Place 1 tablespoon margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven; tilt pan to coat bottom with melted margarine. Immediately pour batter into hot pan.
- Bake at 425°F. for 14 to 18 minutes or until puffed and golden brown.
- Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat. Add apples and pears; cook 2 minutes, stirring occasionally. Add brown sugar, cranberries and lemon juice; mix well. Cook 8 to 10 minutes or until fruit is tender.
- To serve, pour fruit mixture into pancake. Serve immediately.
Nutrition Facts : Calories 480, Carbohydrate 96 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1/4 of Recipe, Sodium 220 mg, Sugar 73 g
FRUIT-FILLED PUFF PANCAKE
Treat your family to this delicious puffed pancake that is filled with blueberries and bananas (or other fresh fruit of your choice).
Provided by Crafty Lady 13
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place butter in a 9-inch pie plate. Bake at 400 degrees F for 4 - 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, 1 tablespoon sugar and salt. Add eggs and milk; whisk until smooth.
- Pour into hot pie plate. Bake at 400 degrees F for 10 - 12 minutes or until edges are puffed and golden brown. Meanwhile, combine blueberries and bananas.
- In a small bowl, combine cinnamon and remaining sugar. Spoon fruit mixture onto pancake; sprinkle with cinnamon-sugar. Cut into wedges.
Nutrition Facts : Calories 231.3, Fat 8, SaturatedFat 3.8, Cholesterol 151.4, Sodium 240.1, Carbohydrate 34, Fiber 2.5, Sugar 18.7, Protein 7.5
FRUITED PUFF PANCAKE
I love making this with any kind of fruit. Sometimes I just bake the puff pancake then fill it with fresh cut up fruit and whipped cream. At times I cook the fruit as the recipe will tell you to do. My personal favorite, carmelize apples with sour cherries or cranberries. Serving this with Devonshire Cream. Or serving this...
Provided by Bonnie Beck
Categories Pancakes
Time 50m
Number Of Ingredients 11
Steps:
- 1. You are going to need a large cast iron skillet for this. Or you could use a pyrex dish, but I never have. YOU MUST PREHEAT THE OVEN TO 375*.
- 2. Melt butter in a large cast iron skillet on a low light. Keep warm.
- 3. Toss together the nuts, sugar, cinnamon and fruit.
- 4. Add to the warm melted butter and spread the fruit and nut mixture evenly over the pan. Add the a bit of the grate lemon or orange peel I am always yaking about not to throw away. If your smart you would have some in freezer bags.
- 5. Bake together for 5 mintues at 375*
- 6. Mix together with a whip the eggs, milk, flour and salt.
- 7. Pour oven the hot fruit and nut mixture. Bake 30 minutes until golden brown.
- 8. Serve in pan with Devonshire cream or powdered sugar.
- 9. Sometimes I have made a lovely pudding, fruit and filled this puff pancake after it has cooled and finished baking.
- 10. To me this is just a large Yorshire pudding.
- 11. DON'T BE THROWING AWAY THE PEELS FROM THE FRUIT. PUT THEM IN A FREEZER BAG AND I WILL TELL YOU WHAT TO DO WITH THEM ONE DAY SOON.
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Cuisine AmericanCategory BreakfastServings 8Total Time 30 mins
- Place butter in a 9×13 pan. Place pan in oven so the butter melts. Meanwhile, in a small bowl combine flour, 2 Tbls. sugar and salt.
- Remove hot 9×13 pan from oven and pour ingredients in pan. Bake at 400 degrees for 15 – 20 minutes or until edges are puffed and golden brown.
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Calories 123 per serving
- For pancakes, coat four 4-1/4-inch pie plates or 4-1/2-inch foil tart pans with cooking spray. Set aside.
- In a large mixing bowl use a rotary beater or wire whisk to beat egg product or whole egg plus egg white, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in a 400 degree F oven about 25 minutes or until brown and puffy. Turn off oven; let stand in oven for 5 minutes.
- To serve, immediately after removing the pancakes from oven, transfer to 4 plates. Spoon some of the fruit into center of each pancake. Drizzle fruit with warmed orange marmalade. Makes 4 servings.
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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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- Whisk together the eggs, milk, lemon zest, sugar, salt, and flour until smooth. We actually use a hand blender to make the batter really smooth.
- In a large skillet (12 x 9), melt the 6 tbsp of butter over medium heat until it is bubbly, and tilt the pan until the butter coats the bottom and sides of the pan.
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