Puffed Pancake With Strawberries Recipes

CREAMY STRAWBERRY PUFF PANCAKE

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.

DESSERT PANCAKE WITH FRESH STRAWBERRIES

Steps:

• Preheat oven to 425 degrees. Melt butter in a heavy 12-inch skillet.
• Combine flour, sugar, salt, milk, eggs and vanilla in a blender or food processor and process until well-mixed. Pour the batter into the skillet, place in the oven and bake 25 to 30 minutes, until puffed and browned. Sprinkle with confectioners' sugar.
• Toss strawberries with Grand Marnier.
• Serve at once, cut into quarters, with the strawberries on the side.

SKILLET STRAWBERRY PANCAKE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the eggs, milk, vanilla extract, sugar, salt, and flour into a blender. Pulse until no dry lumps remain in the batter. Melt the butter in an 8-inch, cast iron skillet over medium-high heat. Pour in the batter, and drop in the strawberries.
• Place the skillet into the oven, and bake until puffed and golden, 20 to 25 minutes. Remove from the oven and serve immediately.

PUFFED PANCAKE WITH STRAWBERRIES

Steps:

• In a blender or large bowl, mix eggs, milk, liqueur or orange juice, granulated sugar, flour and salt until blended. If using a mixder, batter will remain lumpy. Preheat oven to 425 degrees. Melt butter or margarine in a 13x9 baking dish in oven until it sizzles. Do not let brown. Remove baking dish form oven and immediately pour batter into sizzling butter or margarine. Bake in middle of oven 20 minutes or until puffed and brown. While pancake is bakin, prepare Strawberry Sauce. Remove pancake from oven. Sprinkle with powdered sugar, if desired. Pancake falls quickly so serve immediately with warm Strawberry Sauce and sour cream, if desired. Strawberry Sauce: Heat strawberries in a small saucepan until hot. Stir in liqueur or orange juice. Serve warm.

STRAWBERRY DUTCH BABY PANCAKE

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.

STRAWBERRY CHEESECAKE PANCAKES

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.)