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.
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.
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 VANILLA PANCAKES
Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.
Provided by Kristi
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
- Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 37.7 g, Cholesterol 51.4 mg, Fat 9.7 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 807.2 mg, Sugar 12.3 g
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