GERMAN PUFF PANCAKES
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
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
AEBLESKIVER PANCAKE PUFFS RECIPE
These Pancake Puffs called Abeleskiver (meaning: apple slices in Danish) taste divine. If your family love pancakes, this will be a huge hit in your circle.
Provided by Lola Elise, Arbuz.com
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- In a medium bowl mix milk with vinegar and set aside as it turns into something like a liquid buttermilk.
- In a small bowl put the sifted flour, salt, sugar, baking powder and cardamom (or whichever spice you chose from above). Mix all the dry ingredients well.
- In a small bowl beat the egg well until frothy. Add all the liquid ingredients to the milk: melted butter, egg, milk and give it a whisk for about 30 seconds.
- Add the dry ingredients to the liquid batter and on the low speed of your electric mixer whisk everything until all the ingredients are incorporated.
- This time around I stuffed my pancakes with blueberries. A little goes a long way. Do not over-stuff the aebleskiver, as the inside will be too moist and will not cook through. Make sure the fruits you chose are not very large. Cut them in small pieces if they appear bigger.
- If you are using a cast iron pan, make sure you season it before placing the pancakes in it. Heat the pan on medium low heat for about 5-8 minutes. The second part of the melted butter is needed to brush the semi-circles of the pan. Again, if you are using a cast iron pan, be a little more generous while brushing.
- Add about a Tbsp of the batter to the individual slots of the pan. Please make sure not to top it off and keep the slots filled at 2/3. Remember that you are also going to add fruits, which will add a little more volume. About now you are safe to increase the heat by just a little bit.
- Add the blueberries or berries of your choice at 3 pieces in each pancake.
- Now comes the fun part. After about a minute on one side use, the wooden skewer to latch on the inner corner (uncooked side) of the pancake and turn the pancake 90 degrees to its side. Give it another 40 seconds here and complete the full circle. In about 30-40 seconds you can give it one more roll to give it enough time to cook through. Keep using the wooden skewer and you are safe to poke the pancakes, too.
- I serve it with a coolie or a fruit jam. There are many options to spruce up these aebleskivers. Honey, pancake syrup, sour cream are some of the options. Enjoy and let me know how yours came out!
OLD-WORLD PUFF PANCAKE
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
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
APPLE PUFF PANCAKE
Apples are baked into a breakfast cake. This is so delicious that you don't need to add any syrup. A great alternative to regular pancakes.
Provided by KMKIDMAN5
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
- Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
- Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.
Nutrition Facts : Calories 192 calories, Carbohydrate 25.7 g, Cholesterol 134 mg, Fat 6.9 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 3.2 g, Sodium 212.6 mg, Sugar 14 g
PUFFY OVEN PANCAKES
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
Time 30m
Yield 2 servings.
Number Of Ingredients 10
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.
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
PUFF PUFF
The genius of puff puff is in the simplicity of the dough: A nutmeg-spiked batter, a bit of patience for the yeast to rise and time to fry up the balls will result in the most delightful little puffs. If the batter seems wet, you are on the right track. The consistency should be similar to a yeasted pancake or waffle batter. Tossing the fried dough in spiced sugar is optional, but recommended: The added layer creates an irresistible crunch. Enjoy warm or at room temperature.
Provided by Yewande Komolafe
Categories snack, finger foods, pastries, dessert
Time 30m
Yield 8 to 10 servings (about 32 puffs)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit until foamy, 8 to 10 minutes.
- In a separate bowl, combine the flour, salt, nutmeg and the remaining sugar. Make a well in the center and pour in the yeast mixture once it's foamy. Combine, stirring with a wooden spoon, to incorporate all the ingredients into a smooth batter. The batter should be wet and slightly loose, similar to a yeasted waffle batter.
- Cover the bowl with a clean kitchen towel, and allow dough to double in size, about 40 minutes.
- Meanwhile, prepare the spiced sugar: In a medium bowl, toss the sugar, nutmeg, allspice and cloves to combine; set aside.
- Pour 1 inch of oil into a large, deep skillet. Line a baking sheet with a rack or paper towels to absorb excess oil.
- Once the batter has doubled in size, heat the oil over medium-high to 350 degrees. Drop tablespoonfuls of batter into the hot oil, working in batches to avoid crowding the skillet. Fry the puff puff, turning frequently until golden brown all over and cooked through, 5 to 6 minutes per batch. (Be careful not to let the oil get too hot or the exteriors will become overly dark before the interiors are cooked through.) Move the puff puff to the rack or paper towels to drain and repeat the process until all the batter has been fried.
- Toss the puff puff in the spiced sugar to coat while still warm. Enjoy warm or at room temperature.
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.
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
PANCAKE PUFFS
A recipe that I've had for at least 25 years and continues to be a family favorite. I've guessed at the yield since I've never counted them.
Provided by SusieQusie
Categories Breakfast
Time 25m
Yield 36 pancakes
Number Of Ingredients 5
Steps:
- Heat non-stick griddle or skillet to 375F or until a drop of water skips across the surface.
- Beat egg whites until peaks form.
- Beat egg yolks with sour cream until well blended. Stir in flour and sugar.
- Fold yolk mixture into beaten egg whites.
- Drop batter onto griddle using a tablespoon - you want silver dollar sized puffs.
- When they have bubbles all over & puff up, turn gently and cook another minute or so to brown the bottom.
- Serve with your favorite syrup or fresh fruit.
Nutrition Facts : Calories 16.9, Fat 1, SaturatedFat 0.5, Cholesterol 17.1, Sodium 6.9, Carbohydrate 1.2, Sugar 0.4, Protein 0.7
More about "pancake puffs recipes"
OVEN-PUFFED PANCAKE RECIPE | MYRECIPES
From myrecipes.com
THE BEST EVER GERMAN OVEN PANCAKE RECIPE | THE …
From therecipecritic.com
BERRY PUFFY PANCAKE RECIPE | LAND O’LAKES
From landolakes.com
STUFFED PANCAKE PUFFS - A BEAUTIFUL MESS
From abeautifulmess.com
5/5 (2)Estimated Reading Time 6 minsServings 20
- In a medium size mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a large mixing bowl, whisk together the egg yolks, vanilla extract, and buttermilk. Then in the bowl of a stand mixer, or with an electric mixer, beat the egg whites until very foamy, soft peaks form.
- Add the dry mixture to the buttermilk mixture and stir until just combined; a few small lumps are OK. Then use a rubber spatula to fold the egg whites into the batter. You want to fold in just until they are combined; don’t over mix.
- Heat your pancake puff pan over low/medium heat. Once warmed gently, spray with nonstick cooking spray (I hold my pan over the sink as I do this so any excess can roll off), and fill each hole with one tablespoon of batter. Then add a teaspoon of filling and cover with just a bit more batter (about 1/2 tablespoon or a little less). Allow to cook for a couple minutes, then use a small wooden chopstick or the end of a wooden spoon to gently flip each pancake puff.
- If you’ve never made these before, this is honestly just as easy as flipping a pancake – might take you a time or two to get the hang of it, but it’s an imprecise and easy thing to do once you try. Do use a wooden chopstick or other small wooden stick to turn these so you don’t scrape the coating of the pan in the process. Once flipped, allow each puff to cook for another couple of minutes. After your first batch, check one to make sure they are cooking through all the way and adjust your heat if needed before starting the next batch.
CLASSIC DUTCH POFFERTJES RECIPE FOR BRUNCH OR DESSERT - THE SPRUCE …
From thespruceeats.com
MAGIC PANCAKE PUFF - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
DUTCH BABY PANCAKE RECIPE (PUFF PANCAKE) - ONE SWEET APPETITE
From onesweetappetite.com
10 BEST STUFFED PANCAKES FOR BRUNCH - INSANELY GOOD
From insanelygoodrecipes.com
PANCAKE PUFFS RECIPES | RECIPELAND
From recipeland.com
MINI PUFFED OVEN PANCAKES | THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #5-ingredients-or-less #pancakes-and-waffles #breakfast #eggs-dairy #scandinavian #easy #european #eggs #dietary #low-sodium #low-in-something #brunch
You'll also love