Puff Pancake With Bourbon Peaches Recipes

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PEACH PUFF PANCAKE



Peach Puff Pancake image

Posted by request on message board. I will have to try this one real soon. Servings are estimated. Sounds fabulous!

Provided by Marie

Categories     Breakfast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 tablespoons butter
6 eggs
1 cup flour
1/3 cup sugar
1/8 teaspoon salt
1 cup milk
1 teaspoon almond extract or 1 teaspoon vanilla extract
2 cups peeled and sliced fresh peaches (3 medium)

Steps:

  • Heat oven to 375°.
  • Spray 2 1/2 quart casserole or 9x13 baking dish, with cooking spray.
  • Melt butter in baking dish in oven.
  • Beat eggs slightly in large bowl with wire whisk.
  • Beat in flour, sugar, salt, milk and almond or vanilla extract until smooth.
  • Stir peaches into butter in baking dish. Return to oven 2 or 3 minutes until sizzling.
  • Pour batter over peaches.
  • Bake about 20 minutes or until puffed and golden.
  • Serve with warmed Peach preserves, if desired or Maple syrup.
  • Note:.
  • You may substitute 1 bag (16 oz) frozen sliced peaches, thawed and drained or canned sliced peaches.

PEACH PANCAKES WITH BUTTER SAUCE



Peach Pancakes with Butter Sauce image

I am 10 and I enjoy helping my grandma in the kitchen. I love pancakes and peaches, so we came up with this recipe. -Mikayla Blackstar, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 16 pancakes (2 cups sauce).

Number Of Ingredients 15

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups 2% milk
2 eggs, lightly beaten
1/4 cup canola oil
1 can (15-1/4 ounces) peach halves, drained and finely chopped
SAUCE:
1 cup corn syrup
1/2 cup sugar
1/3 cup butter, cubed
1 egg
2 to 3 teaspoons vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the milk, eggs and oil; add to dry ingredients just until moistened. Fold in peaches., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., Meanwhile, in a small saucepan, combine the corn syrup, sugar, butter and egg. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Stir in vanilla. Serve with pancakes.

Nutrition Facts : Calories 507 calories, Fat 18g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 485mg sodium, Carbohydrate 82g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

PUFF PANCAKE WITH PEACHES AND SAUSAGE



Puff Pancake With Peaches and Sausage image

Make and share this Puff Pancake With Peaches and Sausage recipe from Food.com.

Provided by GREG IN SAN DIEGO

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon butter
2 large eggs, slightly beaten
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
8 ounces brown and serve sausages, cooked
16 ounces peach slices, drained
1/3 cup maple syrup
1 dash nutmeg

Steps:

  • To make the pancake, heat oven to 400 degrees.
  • Place butter in a 9 inch pie pan and heat in oven until melted.
  • Whisk together eggs, milk, flour, sugar and salt until smooth. Pour into pan -- do not stir.
  • Bake 13 to 15 minutes or until golden brown.
  • Meanwhile, cut the sausage links into 1/4's and combine with the other filling ingredients in a large skillet. Bring to a boil and simmer until syrup is thickened and sausage and peaches are glazed. Spoon onto pancake and serve immediately.

Nutrition Facts : Calories 874, Fat 53.1, SaturatedFat 19.9, Cholesterol 319.2, Sodium 1144.7, Carbohydrate 70.3, Fiber 1, Sugar 39.5, Protein 28.1

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.

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