Pancake Puffs Recipes

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AEBLESKIVER PANCAKE PUFFS RECIPE



Aebleskiver Pancake Puffs Recipe image

These Pancake Puffs called Abeleskiver (meaning: apple slices in Danish) taste divine. If your family love pancakes, this will be a huge hit in your circle.

Provided by Lola Elise, Arbuz.com

Categories     Breakfast

Time 30m

Number Of Ingredients 12

1 cup cold milk
1 Tbsp white vinegar
1-1/4 cup sifted flour
2-1/2 tsp baking powder
2 Tbsp granulated sugar (I use part brown sugar, part white)
1/2 tsp salt (this intensifies the taste of the sugar)
1 egg
1 Tbsp baking powder
1/2 tsp cardamom or 1/2 cinnamon or 1/2 vanilla extract or 1/2 tsp nutmeg
2 Tbsp melted butter + 2 Tbsp melted butter for frying (I use clarified butter)
Berries to stuff (optional)
NOTE: You will also need one or two wooden skewers or wooden toothpicks to turn the pancake puffs. Please do not use metallic items on your pan to avoid scratches on it. Puffs will start sticking to the pan if the pan gets scratched. You can reuse the same wooden skewers over and over again.

Steps:

  • In a medium bowl mix milk with vinegar and set aside as it turns into something like a liquid buttermilk.
  • In a small bowl put the sifted flour, salt, sugar, baking powder and cardamom (or whichever spice you chose from above). Mix all the dry ingredients well.
  • In a small bowl beat the egg well until frothy. Add all the liquid ingredients to the milk: melted butter, egg, milk and give it a whisk for about 30 seconds.
  • Add the dry ingredients to the liquid batter and on the low speed of your electric mixer whisk everything until all the ingredients are incorporated.
  • This time around I stuffed my pancakes with blueberries. A little goes a long way. Do not over-stuff the aebleskiver, as the inside will be too moist and will not cook through. Make sure the fruits you chose are not very large. Cut them in small pieces if they appear bigger.
  • If you are using a cast iron pan, make sure you season it before placing the pancakes in it. Heat the pan on medium low heat for about 5-8 minutes. The second part of the melted butter is needed to brush the semi-circles of the pan. Again, if you are using a cast iron pan, be a little more generous while brushing.
  • Add about a Tbsp of the batter to the individual slots of the pan. Please make sure not to top it off and keep the slots filled at 2/3. Remember that you are also going to add fruits, which will add a little more volume. About now you are safe to increase the heat by just a little bit.
  • Add the blueberries or berries of your choice at 3 pieces in each pancake.
  • Now comes the fun part. After about a minute on one side use, the wooden skewer to latch on the inner corner (uncooked side) of the pancake and turn the pancake 90 degrees to its side. Give it another 40 seconds here and complete the full circle. In about 30-40 seconds you can give it one more roll to give it enough time to cook through. Keep using the wooden skewer and you are safe to poke the pancakes, too.
  • I serve it with a coolie or a fruit jam. There are many options to spruce up these aebleskivers. Honey, pancake syrup, sour cream are some of the options. Enjoy and let me know how yours came out!

VANILLA DUTCH BABY (PUFFED PANCAKE)



Vanilla Dutch Baby (Puffed Pancake) image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon sugar
2 teaspoons pure vanilla extract
Pinch salt
Confectioners' sugar, for dusting

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.

OLD-WORLD PUFF PANCAKE



Old-World Puff Pancake image

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

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
3 large eggs, room temperature
3/4 cup whole milk
3/4 cup all-purpose flour
2 teaspoons sugar
1 teaspoon ground nutmeg
Confectioners' sugar
Lemon wedges
Syrup, optional
Fresh raspberries, optional

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.

PANCAKE PUFFS



Pancake Puffs image

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

3 egg whites
3 egg yolks
1/2 cup sour cream
1/4 cup flour
1 tablespoon sugar

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

GERMAN PUFF PANCAKES



German Puff Pancakes image

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

6 eggs
1 cup all-purpose flour
1 cup milk
¼ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons salted butter

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

MAGIC PANCAKE PUFF



Magic Pancake Puff image

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

2 tablespoons butter
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon vanilla
maple syrup
powdered sugar (optional)

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

SUPER PUFFY GERMAN PANCAKE



Super Puffy German Pancake image

This is a family special I grew up with my mom making almost every saturday. It puffs beautifully and looks so complicated, but I've found (with my own family) it's easier than any other breakfast I can make, besides cereal. It impresses guests like you wouldn't believe. My husband still brags about how his wife is such the gourmet...no one needs to know how easy it really is

Provided by Luvinmyfamily

Categories     Breakfast

Time 25m

Yield 1 pancake, 4 serving(s)

Number Of Ingredients 5

1 cup milk
2 tablespoons butter
4 eggs
1 cup flour
1 teaspoon vanilla (optional)

Steps:

  • Preheat oven to 425.
  • While oven is heating, pour all the milk into blender, and set on the lowest speed. Just let it run, the more bubbles the milk has, the puffier the pancake will be.
  • When oven is hot, put butter in large cast iron skillet and set into the oven, until the butter is bubbly in the pan.
  • Crack eggs in a separate cup, and pour one at a time into blender (while it's still blending).
  • Pour in the flour and the vanilla (if desired) and once it's mixed, pour immediately into hot cast iron skillet.
  • Cook for 20 minutes.
  • Now we're high altitude at 5000ft -- so if your lower, you may need to cook it longer. Just watch it, and when the edges are browned and it's all puffy, your ready to roll.
  • Eat it just like any pancake, or some I know like it with lemon juice and powdered sugar. But either way, you'll love it! =D.
  • Note: If you want to show it off, you'll have to make sure you have an audience as soon as it comes out of the oven, because it begins to collapse as it cools. It will keep some of its shape, but the real 'pow' is first thing out of the oven.

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