Strawberry Puffed Oven Pancake Recipes
STRAWBERRY PUFFED OVEN PANCAKE RECIPE
Puffed Oven Pancake or Dutch Baby is a tender oven baked pancake with strawberry topping. One pancake serves the whole family and it is perfect for breakfast, brunch or dinner.
Provided by BrenDid.com
Categories Main Dish
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Place butter in an oven proof skillet and place in oven until melted.
- Blend milk, flour, eggs, vanilla and salt in blender until well combined. (You can also mix by hand with a whisk; make sure there are no lumps.)
- Remove skillet from oven and pour batter over melted butter. Do not stir.
- Bake for 20 minutes, until the pancake is puffed and golden. It will have a cheesecake like texture.
- While baking make yogurt sauce by stirring together the yogurt, sour cream and brown sugar.
- Remove from oven and serve hot with yogurt sauce and turkey bacon.
Nutrition Facts : ServingSize 1/6 of pancake, Calories 180 calories
STRAWBERRY PANCAKE PUFF
Aunt Jemima used to put this recipe on their Original Pancake and Waffle Mix box. Sadly, they don't include it in the recipes on their website.
Provided by Chickermunker
Categories Breakfast
Time 45m
Yield 1 Pancake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Generously grease 9-inch pie plate.
- In medium saucepan, bring water and margarine to a boil.
- Add pancake mix, stirring vigorously until mixture leaves sides of pan and forms a ball.
- Remove from heat; add eggs one at a time, beating well after each addition.
- Spread evenly onto bottom and sides of prepared pie plate.
- Bake 15 minutes; reduce oven temperature to 300 degrees and bake an additional 10 minutes or until golden brown.
- Combine strawberries and syrup; spoon into hot pancake puff. Top with yogurt and nuts.
- To serve, cut into wedges.
Nutrition Facts : Calories 218.6, Fat 11.4, SaturatedFat 6.4, Cholesterol 89.9, Sodium 253.9, Carbohydrate 25.2, Fiber 2.2, Sugar 9.5, Protein 5.3
STRAWBERRY DUTCH BABY PANCAKE
Impress your brunch guests with this puffy oven pancake, filled with sweet strawberries.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Generously grease 13x9-inch (3-quart) glass baking dish or pan. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add baking mix all at once; stir vigorously about 1 minute or until mixture forms a ball. Remove from heat.
- With spoon, beat in eggs, 2 at a time, until dough is smooth and glossy after each addition. Spread in pan (do not spread up sides).
- Bake uncovered 30 to 35 minutes or until puffed and dry in center. Immediately after baking, spread pie filling over pancake. Cut into rectangles. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 120 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 37 g, TransFat 1 g
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- Preheat the oven to 425 degrees Fahrenheit. Place the butter in a 9 inch cast iron skillet, or similarly sized oven safe deep pie plate or casserole dish and transfer to the oven as you prepare the batter. I like to place the baking dish or skillet on top of a cookie sheet to catch any excess batter that might overflow the pan as it bakes.
- In a large bowl, beat the eggs using a whisk until they are light and frothy. Add the milk and whisk until well combined. Add the sugar, flour, and salt and whisk until the mixture is completely smooth.
- Remove the warm baking dish from the oven. Pour the batter into the pan and return it to the oven. Bake for 25-30 minutes or until the edges are puffed and lightly brown. When the pancake is fully baked, a sharp knife inserted into the middle of the pan will come out clean.
- Remove the pancake from the oven and serve topped with a sprinkling of brown sugar, fresh sliced strawberries, and a dollop of sour cream. Enjoy!
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