PUFF PANCAKE WITH PEACHES AND SAUSAGE
Make and share this Puff Pancake With Peaches and Sausage recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- To make the pancake, heat oven to 400 degrees.
- Place butter in a 9 inch pie pan and heat in oven until melted.
- Whisk together eggs, milk, flour, sugar and salt until smooth. Pour into pan -- do not stir.
- Bake 13 to 15 minutes or until golden brown.
- Meanwhile, cut the sausage links into 1/4's and combine with the other filling ingredients in a large skillet. Bring to a boil and simmer until syrup is thickened and sausage and peaches are glazed. Spoon onto pancake and serve immediately.
Nutrition Facts : Calories 874, Fat 53.1, SaturatedFat 19.9, Cholesterol 319.2, Sodium 1144.7, Carbohydrate 70.3, Fiber 1, Sugar 39.5, Protein 28.1
SAUSAGE-PEACH PUFF PANCAKE
"My husband - who is not a big sweets eater - often requests this hearty dish. Peaches add a touch of fruity flavor to the savory sausage," writes Nicole Clayton from Las Vegas, Nevada. "It's a nice combination."
Provided by Taste of Home
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a large blender, combine the eggs, milk, flour, sugar and salt; cover and process until smooth., Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 10-15 minutes or until pancake puffs and edges are browned and crisp., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce heat, simmer, uncovered, for 7-10 minutes or until sausage and peaches are coated with syrup. Spoon into pancake. Serve immediately.
Nutrition Facts :
PUFF PANCAKE WITH BOURBON PEACHES
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.
Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 110mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
PEACH PUFF PANCAKE
Posted by request on message board. I will have to try this one real soon. Servings are estimated. Sounds fabulous!
Provided by Marie
Categories Breakfast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°.
- Spray 2 1/2 quart casserole or 9x13 baking dish, with cooking spray.
- Melt butter in baking dish in oven.
- Beat eggs slightly in large bowl with wire whisk.
- Beat in flour, sugar, salt, milk and almond or vanilla extract until smooth.
- Stir peaches into butter in baking dish. Return to oven 2 or 3 minutes until sizzling.
- Pour batter over peaches.
- Bake about 20 minutes or until puffed and golden.
- Serve with warmed Peach preserves, if desired or Maple syrup.
- Note:.
- You may substitute 1 bag (16 oz) frozen sliced peaches, thawed and drained or canned sliced peaches.
RASPBERRY PEACH PUFF PANCAKE
Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.-Taste of Home Test Kitchen, Milwaukee, Wisconsin.
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries., Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk 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 pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.
Nutrition Facts : Calories 199 calories, Fat 7g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 173mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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.
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