Puffy Surprise Oven Pancakes Recipes

VANILLA DUTCH BABY (PUFFED PANCAKE)

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.

GERMAN OVEN PANCAKE

Steps:

• Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, 2 Tablespoons melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
• Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.

PUFFY SURPRISE OVEN PANCAKES

Steps:

• Heat oven to 425*.
• In medium bowl, beat eggs slightly.
• Add flour and milk; beat with rotary beater until combined.
• In oven, melt 1 tbls.
• margarine in each of two 9-inch glass pie plates; spread to cover bottom.
• Pour batter over margarine in pie plates.
• Bake at 425* for 10 to 15 minutes or until golden brown.
• (Pancakes will form a well in the center and edges will puff up.) Spoon fruit into center of pancakes.
• Sprinkle with brown sugar and top with sour cream.
• Serve immediately.
• Yield: 4 servings.

PUFFY OVEN PANCAKE OR "HOOTIN' ANNIES"

Steps:

• Heat oven to 450 degrees F.
• In blender or bowl, blend together eggs, milk, flour, and salt.
• Melt butter in 9x13 pan in oven.
• Remove pan from oven.
• Pour in batter.
• Return to oven and bake (without peeking) for 18 minutes.
• Pancake should be very high and puffy.
• Remove from oven and cut into 6 large squares.
• Serve immediately.

OLD-WORLD PUFF PANCAKE

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.

FLUFFY OVEN PANCAKE WITH PEARS

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring.
• Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes.
• Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes.
• Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping.

GIANT SUPER FLUFFY PANCAKES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
• Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
• Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.

PUFFY PANCAKE WITH FRUIT

Steps:

• Heat oven to 400°F. Generously grease rectangular baking dish or pan, 13x9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
• Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).
• Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.

PUFFY PANCAKES (OVEN PANCAKES)

Steps:

• Place butter in a 9x13 pan and slice into smaller pieces. Place the pan in the oven and then turn the oven on and let it heat to 425. While butter is melting mix other ingredients.
• In a large mixing bowl wisk together eggs, milk, flour, and salt. For best results don't use an electric mixer. If it gets mixed too much it won't puff up. By hand is great and you don't need to worry about getting all of the lumps out. Check the butter!
• By now your butter should be nice and melted and bubbly. Pour your egg mixture into the melted butter. DO NOT MIX. Just let them swish around together.
• Place the pan back in the oven and let cook for 15-20 minutes. Don't forget to turn the oven light on and watch. When the batter is set and all puffy and the edges are starting to brown it's done. Another tip - don't open the oven while it's cooking, sometimes it will fall. The pancake will fall seconds after you remove it from the oven so have your audience waiting to enjoy.
• Enjoy this pancake plain or top with syrup or fruit and powdered sugar. Our favorite is a simple raspberry sauce. Cut into 12 pieces. 4 very small children and 2 adults easily finish this off.