Abbys Peaches N Cream Oven Puffed Pancakes Recipes

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
• Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
• Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a cast-iron skillet in the preheating oven.
• Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
• Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.
• Bake in preheated oven until set in the middle, about 20 minutes.

Steps:

• Preheat oven to 400°. Place butter in a 9-in. deep-dish pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk, vanilla and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture. Bake until puffed and browned, 18-22 minutes. , Meanwhile, in a large saucepan, combine water, 3 tablespoons bourbon, honey and preserves. Bring to a boil; reduce heat. Add peaches; cook and stir until tender, for 3-4 minutes. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup. Remove from heat; stir in peaches and remaining 1 tablespoon bourbon. , Remove pancake from oven. Serve immediately with warm peach sauce.

Steps:

• Heat oven to 425°F.
• Mix flour, sugar, salt, milk and eggs; beat with a wire whisk or eggbeater until smooth.
• Place margarine or butter in a 9 inch pie pan; melt at 425°F for 2-4 minutes or until the butter sizzles.
• Remove pan from oven, tilting the pan to coat bottom. Immediately pour batter into the hot pan. Top with peach slices, pecans and cinnamon.
• Bake at 425°F for 16-20 minutes or until puffed and golden brown.
• Meanwhile in a small bowl, combine cream sauce ingredients, mixing well.
• Cut pancake into wedges. Serve immediately with cream sauce.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• In a bowl, beat together the flour, granulated sugar, milk, and eggs until thoroughly blended. Set aside.
• In a 10 to 12-inch (25 to 30-cm) heatproof frying pan over medium-high heat, melt the butter. Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened, 3 to 5 minutes, depending on ripeness. Remove from the heat and scatter with the berries.
• Pour the egg mixture over the fruit in the pan and immediately put in the oven. Bake until puffed and golden, about 18 minutes.
• Remove the pancake from the oven and sift confectioners' sugar over the top. Cut into wedges to serve. If desired, offer lemon wedges on the side.

Steps:

• For the pancake: Heat oven to 400 degrees F. Place butter in a 9-inch pie plate and heat in oven until melted. Whisk eggs, milk, flour, sugar and salt until smooth. Pour into pie plate; do not stir. Bake 13 to 15 minutes or until golden.
• Meanwhile, cut sausages links in halves. Combine all filling ingredients in a large skillet. Bring to a boil and simmer until syrup has thickened and glazed sausage and peaches.
• Spoon filling into pancake and serve.

Steps:

• 1. Heat oven to 425°F. In medium bowl, combine flour, sugar, salt, milk and eggs beat with wire whisk or eggbeater until smooth.2. Place margarine in 9-inch pie pan melt in 425°F. oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven tilt to coat bottom with melted margarine. Immediately pour batter into hot pan. Top with peach slices, pecans and cinnamon.3. Bake at 425°F. for 16 to 20 minutes or until puffed and golden brown.4. Meanwhile, in small bowl, combine all cream sauce ingredients mix well. Cut pancake into wedges. Serve immediately with cream sauce.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 260 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 115 mg 38% * Sodium: 230 mg 10% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 2 g 8% * Sugars: 18 g * Protein: 7 g * Vitamin A: 20% * Vitamin C: 4% * Calcium: 8% * Iron: 8% * Dietary Exchanges: 2 Starch, 2 Fat OR 2 Carbohydrate, 2 Fat