STRAWBERRY PUFF PANCAKE
I've cut this recipe to 2 eggs and 1/2 cup milk for my husband and me, and it works just fine. It's yummy with strawberry or blueberry topping. You could even garnish it with whipped topping for a light dessert. -Brenda Morton, Hale Center, Texas
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk the eggs, milk and vanilla. In another small bowl, combine the flour, salt and cinnamon; whisk into egg mixture until blended., Pour into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth; add strawberries. Cook and stir over medium heat until thickened. Coarsely mash strawberries. Serve with pancake. Dust with confectioners' sugar.
Nutrition Facts : Calories 277 calories, Fat 10g fat (5g saturated fat), Cholesterol 175mg cholesterol, Sodium 187mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
PUFFED PANCAKE WITH STRAWBERRIES
Provided by Lori Longbotham
Categories Blender Berry Citrus Dairy Egg Fruit Breakfast Brunch Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
- Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
- Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
- Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.
STRAWBERRY CHEESECAKE PANCAKES
More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime-strawberries! The pancakes, sauce and cream cheese filling all feature fresh, ripe berries. -Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Time 45m
Yield 20 pancakes (3/4 cup spread and 3 cups sauce).
Number Of Ingredients 17
Steps:
- In a small bowl, beat cream cheese and sugar until smooth; stir in strawberries. Chill until serving., In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in strawberries., 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., For sauce, in a small saucepan, combine the strawberries, jam and water; heat through. Spread cream cheese mixture over pancakes; top with sauce. (Refrigerate remaining sauce for another use.)
Nutrition Facts : Calories 335 calories, Fat 18g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 413mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 2g fiber), Protein 8g protein.
BERRY PUFF PANCAKE
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.
CREAMY STRAWBERRY PUFF PANCAKE
This is so yummy. I love making this when the strawberries are in season. My family asks for this every spring.
Provided by mommyoffour
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450.
- Lightly spoon flour into measuring cup; level off.
- In medium bowl, combine flour, milk and eggs; beat with wire whisk until smooth.
- Melt butter in medium ovenproof momstick skillet over medium high heat.
- Tilt skillet to coat bottom with melted butter.
- Immediately pour batter into hot skillet.
- Bake at 450 for 20 to 25 minutes or until puffed and golden brown.
- Meanwhile, in small bowl, combine ricotta cheese, orange peel and 2 T. powdered sugar; mix well.
- Spoon jelly into small microwave safe bowl; cover with microwave safe plastic wrap.
- Microwave on HIGH for 10 to 15 seconds or until melted.
- Stir until smooth.
- Remove pancake from oven; pancake will collapse.
- Immedietely spoon ricotta cheese mixture over pancake.
- Top with strawberries; drizzle with melted jelly.
- Sprinkle remaining T powdered sugar over top.
- Cut into wedges.
- Serve immediately.
Nutrition Facts : Calories 432.2, Fat 19.5, SaturatedFat 10.5, Cholesterol 258.8, Sodium 184.1, Carbohydrate 47.5, Fiber 2.4, Sugar 15.2, Protein 17.3
EASY MINI STRAWBERRY CREAM PUFFS
A perfect Valentine's Day treat! You'll need to put a bit of muscle into beating the dough, but just think of it as pre-burning calories. Once you taste these, it's really hard to stop at one. Delicious! Also great filled with ice cream and dipped in chocolate. These freeze well.
Provided by Nicole
Categories Pastries
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
- Combine water, butter, and salt in a saucepan; bring to a boil.
- Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
- Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
- Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
- Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
- Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
- Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.
Nutrition Facts : Calories 108.5 calories, Carbohydrate 6.7 g, Cholesterol 54.8 mg, Fat 8.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5 g, Sodium 29.5 mg, Sugar 1.9 g
STRAWBERRY PUFF PANCAKE
I got this recipe from a newspaper back in Indiana. It's really easy, has few ingredients and it's delicious!
Provided by Snugglebug76
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- Combine eggs, flour and milk; mix until blended.
- Heat 9" pie dish in oven 2-3 minutes or until butter melts.
- Immediately pour batter into pan.
- Bake for 20-25 minutes or until pancake is puffed and golden brown. Be sure to put on the top rack in the middle of your oven so it has room to "puff up.".
- Transfer pancake to serving platter.
- In medium bowl, combine strawberries and honey; toss to combine.
- Spoon mixture onto center of pancake.
- Top with whipped cream.
- Grated chocolate or cinnamon can be added on top of the whipped cream if desired.
Nutrition Facts : Calories 341.3, Fat 14.4, SaturatedFat 7.6, Cholesterol 189.6, Sodium 130.4, Carbohydrate 47.1, Fiber 2.6, Sugar 29.7, Protein 8.7
STRAWBERRY CREAM PUFFS
Lots of people think cream puffs are difficult to make-but I've never had these fail me! By now, I can't remember whether I came across this recipe somewhere or made it up myself. I began cooking quite young, and strawberry Cream Puffs were always a favorite of my younger sister. She lives in California now...I make them whenever she visits! My husband's diversified farmer with an emphasis on farrow-to-finish hogs. We have three children (5 years, 3 years and 6 months).
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 cream puffs.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.
Nutrition Facts : Calories 377 calories, Fat 29g fat (17g saturated fat), Cholesterol 175mg cholesterol, Sodium 196mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
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Servings 6Total Time 35 minsEstimated Reading Time 2 mins
- Whisk together the eggs, buttermilk, lemon zest, sugar, salt, and flour until smooth. We actually use a hand blender to make the batter really smooth.
- In a large skillet (12 x 9), melt the 6 tbsp of butter over medium heat until it is bubbly, and tilt the pan until the butter coats the bottom and sides of the pan.
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Reviews 2Estimated Reading Time 3 mins
- 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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