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 DUTCH BABY PANCAKE
Impress your brunch guests with this puffy oven pancake, filled with sweet strawberries.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 120 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 37 g, TransFat 1 g
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.
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
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.
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STRAWBERRY PUFF PANCAKE - 1840 FARM
From 1840farm.com
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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