Puffy Surprise Oven Pancakes Recipes

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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

PUFFY OVEN PANCAKE OR "HOOTIN' ANNIES"



Puffy Oven Pancake or

This is a great breakfast that is truly yummy. The kids will love how it puffs up in the oven. Pour syrup over them or use canned apple pie filling that has been heated up.

Provided by Lubie

Categories     Breads

Time 23m

Yield 6 pancakes

Number Of Ingredients 5

6 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt
6 tablespoons butter or 6 tablespoons margarine

Steps:

  • Heat oven to 450 degrees F.
  • In blender or bowl, blend together eggs, milk, flour, and salt.
  • Melt butter in 9x13 pan in oven.
  • Remove pan from oven.
  • Pour in batter.
  • Return to oven and bake (without peeking) for 18 minutes.
  • Pancake should be very high and puffy.
  • Remove from oven and cut into 6 large squares.
  • Serve immediately.

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.

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

GERMAN OVEN PANCAKE



German Oven Pancake image

A hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!

Provided by Alyssa Rivers

Categories     Breakfast

Time 17m

Number Of Ingredients 6

1/2 cup all purpose flour
3 large eggs
1/2 cup milk
3 tablespoons melted butter (divided)
1 tablespoon sugar
1/4 teaspoon of salt

Steps:

  • Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, 2 Tablespoons melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
  • Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.

Nutrition Facts : Carbohydrate 17 g, Protein 7 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 149 mg, Sodium 138 mg, Fiber 1 g, Sugar 5 g, Calories 212 kcal, ServingSize 1 serving

SURPRISE PANCAKES



Surprise Pancakes image

This is a very easy recipe to have when you have alot at the table, and you have alot of things on the menu. It is alot easier then flipping pancakes.

Provided by Todd Fredrickson @Smoken

Categories     Other Breakfast

Number Of Ingredients 6

3 - eggs
1/2 cup(s) butter soften
2 1/2 cup(s) milk
1 1/2 cup(s) flour
1 teaspoon(s) salt
1 tablespoon(s) sugar

Steps:

  • Place half of butter in the pan and melt in oven. (Watch so it doesn't burn.) Place the remaining ingredients in either a blender or bowl. Mix just until all is moistened. Do not over beat... Pour batter into the jelly roll pan which has been heated with melted butter on bottom. Bake until puffy and golden brown. Cut into squares and eat like pancakes.. 400 for 25 min I like to serve this for company as it is quick and easy.

PUFFY PANCAKE WITH FRUIT



Puffy Pancake with Fruit image

A store-bought fruit pie filling is the secret to this impressive, easy-to-make pancake.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 5

2/3 cup water
1/4 cup butter or margarine
1 cup Original Bisquick™ mix
4 eggs
1 to 2 cans (21 oz each) fruit pie filling, any flavor

Steps:

  • Heat oven to 400°F. Generously grease rectangular baking dish or pan, 13x9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
  • Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).
  • Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 19 g, TransFat 1/2 g

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.

PUFFY OVEN PANCAKES



Puffy Oven Pancakes image

Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lily Julow in Lawrenceville, Georgia. What a melt-in-your-mouth morning wake-up or addition to a special brunch!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons butter
2 large eggs
1/2 cup 2% milk
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup sliced fresh strawberries
1 teaspoon confectioners' sugar

Steps:

  • Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted., In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy., In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar.

Nutrition Facts : Calories 351 calories, Fat 18g fat (9g saturated fat), Cholesterol 248mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 3g fiber), Protein 12g protein.

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.

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