Old World Puff Pancake Recipes
OLD WORLD PANCAKE
This recipe came from an old cookbook that my sister found at a garage sale in Sudbury, that's Northern Ontario, Canada. It is fast and easy and different. We love it with lots of warm Canadian maple syrup! I love that there is no flipping or pan watching involved in this one.
Provided by AnnieCan
Categories Breakfast
Time 21m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Turn oven on to 425'.
- Put butter in large (10 inch) ovenproof fry pan (I use a 4 litre sauté pan) and put the pan in the preheating oven.
- In medium mixing bowl, whisk together the eggs and milk.
- Sprinkle in the sugar, nutmeg and flour. This means, just dump in the dry stuff.
- Whisk it all together until it is smooth.
- Remove hot pan from the oven, swirl the butter around and then dump in all the batter.
- No need to spread it or mess about, just pop it back into the hot oven uncovered, close the door and sit back with a cuppa and wait.
- Set that timer for 16-18 minutes.
- Remove from oven and slice into wedges, in my house that means half for me and half for my husband!
- This is great served with warm maple syrup, from annieCANada of course.
- Now enjoy. If you are having a big breakfast and you actually have leftovers, rest assured that this pancake tastes great at room temperature, cold or reheated.
- Gotta love that!
- B'Shalom everyone, Anne.
Nutrition Facts : Calories 447.4, Fat 22, SaturatedFat 11.8, Cholesterol 288.9, Sodium 241.1, Carbohydrate 45.2, Fiber 1.5, Sugar 4.9, Protein 16.3
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.
PUFF PANCAKE (FOR FRUIT)
More like a quiche than a pancake, this is a simple nutritious base for seasonal fruit. (Based on "Oven Puff with Fruit", from Great Good Food by Julee Rosso.)
Provided by realbirdlady
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Lightly oil a 9-inch casserole and place in the oven.
- Whisk together eggs, egg whites, milk, and vanilla.
- Add a dash of salt.
- Sprinkle flour over the mixture, and whisk to combine.
- Pour the batter into the hot casserole.
- Bake 15-20 minutes, until the top and edges are browned and beginning to crisp.
- While the puff is baking, clean fruit and slice or shred to a consistent size, convenient for eating.
- Remove from the oven, sprinkle with lemon juice and sugar, and fill with fruit.
- Serve immediately. (The center will collapse soon after the puff comes out of the oven. That's fine, but the dish is not nearly as tasty if it sits and cool to room temperature.).
Nutrition Facts : Calories 507.2, Fat 8, SaturatedFat 3, Cholesterol 220, Sodium 163.4, Carbohydrate 88.7, Fiber 5.6, Sugar 1.5, Protein 18.7
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