Raspberry Peach Puff Pancake Recipes

RASPBERRY PEACH PUFF PANCAKE

Steps:

• Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries., Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture., Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.

PEACH PUFF PANCAKE

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 RASPBERRY SAUCE

Steps:

• Sauce Prepare sauce by placing all ingredients except for ice cream in blender.
• Reserve raspberry sauce and ice cream for garnish.
• Pancakes-6 Combine egg, butter and milk.
• In a seperate bowl add flour, salt, sugar and baking powder together.
• Quickly combine flour mixture to egg mixture.
• Heat griddle and butter lightly.
• Pour batter onto pan, when partially cooked add peaches to each pancake.
• Cook for 1 minute then turn.
• When pancakes are ready served garnished with ice cream scope and raspberry sauce.