Oven Puffed Pancake With Fruit Topping Recipes

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PUFFED OVEN PANCAKE WITH FRESH FRUIT



Puffed Oven Pancake with Fresh Fruit image

Very good puffed pancake made with fresh fruit. Easy to make and delicious. The recipe comes from time life books, 1998.

Provided by Barb G.

Categories     Breads

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup all-purpose flour
2 tablespoons granulated sugar
1/3 cup milk
3 eggs
1/4 cup unsalted butter
2 firm ripe peaches or 2 nectarines, peeled,if desired,pitted and sliced
1 1/2 cups raspberries or 1 1/2 cups blackberries
2 tablespoons confectioners' sugar, about
lemon wedge (optional)

Steps:

  • Preheat oven to 425 degrees.
  • In a bowl, beat together the flour, granulated sugar, milk, and eggs, until throughly blended.
  • Set aside.
  • In a 10 to 12 inch heatproof (Oven Proof) 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.
  • Remove from heat and scatter the berries over cooked fruit.
  • 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 SURPRISE OVEN PANCAKES



Puffy Surprise Oven Pancakes image

These popover-like pancakes have a delectable fruit topping!Serve with your favorite fresh fruit.Get these on the table while they still have their puff!

Provided by Sharon123

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 eggs
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons margarine or 2 tablespoons butter
4 cups sliced fruit (Use any of the following strawberries, pineapple, bananas, raspberries, peaches, blueberries, pears)
1/2 cup firmly packed brown sugar
1 (8 ounce) container sour cream

Steps:

  • Heat oven to 425*.
  • In medium bowl, beat eggs slightly.
  • Add flour and milk; beat with rotary beater until combined.
  • In oven, melt 1 tbls.
  • margarine in each of two 9-inch glass pie plates; spread to cover bottom.
  • Pour batter over margarine in pie plates.
  • Bake at 425* for 10 to 15 minutes or until golden brown.
  • (Pancakes will form a well in the center and edges will puff up.) Spoon fruit into center of pancakes.
  • Sprinkle with brown sugar and top with sour cream.
  • Serve immediately.
  • Yield: 4 servings.

DUTCH BABY PANCAKE WITH BERRY TOPPING



Dutch Baby Pancake with Berry Topping image

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

2 tablespoons butter or margarine
2 eggs
1/2 cup Gold Medal™ all-purpose flour
1/2 cup milk
1/4 teaspoon salt
2 cups assorted fresh berries
Powdered sugar, if desired

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

PUFFED APPLE PANCAKE



Puffed Apple Pancake image

Make and share this Puffed Apple Pancake recipe from Food.com.

Provided by sbrown

Categories     Breakfast

Time 45m

Yield 1 9x13-inch fluffy pancake, 4-8 serving(s)

Number Of Ingredients 10

1 cup milk (preferably whole milk)
4 eggs
3 tablespoons granulated sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
2/3 cup flour
4 tablespoons butter
3 apples, peeled and sliced thin (preferably Golden Delicious)
3 tablespoons brown sugar
powdered sugar (optional)

Steps:

  • Preheat oven to 425 degrees Farenheit (or 420 for hotter ovens).
  • Whisk the milk, eggs, sugar, vanilla, and cinnamon in a large bowl.
  • Add the flour to the mixture and continue to whisk smooth.
  • Melt the butter in the microwave or oven and pour it into a 9x13-inch glass dish (it should be a couple of inches deep).
  • Place (and layer) the apple slices over the butter and bake in oven for 10 minutes.
  • Pour the batter over the apples and butter and sprinkle the brown sugar on top.
  • Bake for about 20 minutes or until it is puffy and spots on top are browning.
  • Remove from oven and let it cool slightly before serving. (it should be served hot: not piping hot, but warm).
  • Optional: Sprinkle with powdered sugar before serving, or allow diners to sprinkle it on themselves at the table.

PUFFED OVEN PANCAKE WITH SUMMER FRUIT



Puffed Oven Pancake with Summer Fruit image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/3 cup (2 ounces/60 grams) all-purpose (plain) flour
2 tablespoons granulated sugar
1/3 cup (3 ounces/80 milliliters) milk
3 eggs
1/4 cup (2 ounces/60 grams) unsalted butter
2 firm, ripe peaches or nectarines, peeled, if desired, pitted and sliced
1 1/2 cups (6 ounces/185 grams) raspberries or blackberries
About 2 tablespoons confectioners' (icing) sugar
Lemon wedges, optional

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.

APPLE PUFF PANCAKE



Apple Puff Pancake image

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

6 eggs
1 ½ cups milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
2 tablespoons butter
2 apples - peeled, cored and sliced
3 tablespoons brown sugar

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

BERRY PUFF PANCAKE



Berry Puff Pancake image

Breakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. -Cecilia Morgan, Milwaukie, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon butter
3 large eggs
3/4 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
BERRY TOPPING:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries
1/3 cup orange marmalade
2 tablespoons confectioners' sugar
Whipped cream, optional

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.

TRI-BERRY OVEN PANCAKES



Tri-Berry Oven Pancakes image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 cup each raspberries, blueberries, and sliced strawberries
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, plus 4 teaspoons for the dishes
3 extra-large eggs, at room temperature
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
3/4 teaspoon kosher salt
Maple syrup and confectioners' sugar, for garnish

Steps:

  • Preheat the oven to 425 degrees.
  • Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.
  • Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy.
  • Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners' sugar, and serve hot.

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