Puffed Oven Pancake With Fresh Fruit Recipes

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PUFFED OVEN-BAKED PANCAKES WITH FRUIT



Puffed Oven-Baked Pancakes with Fruit image

Put your muffin pan to good use -- making pancakes! These puffed oven pancakes are ready in a snap and filled with fresh fruit so you can start your day with a fresh and delicious meal.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 9

Nonstick cooking spray
3 eggs, lightly beaten
6 tablespoon all-purpose flour
6 tablespoon fat-free milk
1 tablespoon sugar
Dash salt
0.667 cup fresh fruit, such as blueberries or sliced pineapple, strawberries, peeled peach or kiwifruit, nectarine, and/or pear
1 tablespoon orange marmalade
Fat-free Greek yogurt and/or snipped fresh mint (optional)

Steps:

  • Preheat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups or six 10-oz. custard cups or au gratin dishes with cooking spray.
  • In a small bowl combine eggs, flour, milk, sugar, and salt until smooth. Immediately pour batter into prepared muffin cups. Bake 15 to 20 minutes or until pancakes are puffed and golden. (Pancakes will puff up and sink quickly.)
  • Meanwhile, wash and dry bowl. Add fruit and marmalade; toss to coat.
  • Top puffed pancakes with fruit mixture and, if desired, yogurt and/or mint. Serve warm.

Nutrition Facts : Calories 96 kcal, Carbohydrate 14 g, Cholesterol 93 mg, Protein 5 g, SaturatedFat 1 g, Sodium 69 mg, Sugar 7 g, Fat 3 g, ServingSize 12 (2 1/2-inch) puffed pancakes, UnsaturatedFat 2 g

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.

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.

FRUIT-FILLED PUFF PANCAKE



Fruit-Filled Puff Pancake image

This fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. -LeAnne Senger, Oregon City, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3 large eggs
1/2 cup 2% milk
1/3 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar, divided
1 tablespoon butter
1-1/2 cups fresh or frozen blueberries, thawed
1 medium ripe banana, sliced
1/4 teaspoon ground cinnamon

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

FRUIT-FILLED PUFF PANCAKE



Fruit-Filled Puff Pancake image

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

1 tablespoon butter
1/3 cup all-purpose flour
3 tablespoons sugar, divided
1/4 teaspoon salt
3 eggs, lightly beaten
1/2 cup milk
1 1/2 cups fresh blueberries
1 medium ripe banana, sliced
1/4 teaspoon ground cinnamon

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

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

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