PUFFY CORN PANCAKE WITH BLACKBERRY SAUCE
This pancake is similar to a recipe that ran in The Times in 1966 called David Eyre's pancake, named for a man whose fame seems to rest mainly on this tasty invention. Here, in addition to the corn kernels I wanted to use up, I stirred in some cornmeal to highlight the corn factor. Because cornmeal can make things heavy and I feared the pancake might become too dense, I increased the number of eggs in the batter to help it rise and puff. I mixed in a little black pepper to contrast with the sweetness of the corn, and then simmered together a speedy blackberry syrup to drizzle on top. The recipe is versatile enough to make over and over, and I'm sure it will take me through the end of corn season.
Provided by Melissa Clark
Categories weekday, dessert
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place the butter in the bottom of a 2-quart gratin dish. Place in the oven and cook until butter begins to bubble, 5 to 7 minutes.
- Meanwhile, in a large bowl, whisk together flour and cornmeal. In a separate bowl, whisk together eggs and milk. Stir the wet ingredients into the dry. Whisk in honey, salt and pepper. Stir in the corn. Remove dish from the oven and pour in the batter evenly. Return to the oven and bake until the pancake rises and is dark brown around the edges, 20 to 25 minutes. The center of the pancake should also be golden brown.
- While the pancake cooks, make the sauce: In a medium saucepan over medium heat, combine blackberries and sugar. Bring to a simmer and cook until berries are soft and syrupy. Remove from heat and serve warm, spooned over pancake in the gratin dish.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 19 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 175 milligrams, Sugar 24 grams, TransFat 0 grams
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.
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.
BERRY PUFF PANCAKE
My family requests this pancake often when fresh berries are in season. Serve with whipped topping, chocolate syrup, and powdered sugar. I cut the pancake into quarters and let everyone top it however they want.
Provided by Cyndi
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
- Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 24.5 g, Cholesterol 103.1 mg, Fat 6.4 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 194.2 mg, Sugar 8.1 g
FRUIT-FILLED PUFF PANCAKE
Steps:
- Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour, salt and 1 tablespoon sugar until smooth. Place butter in a 9-in. pie plate. Place in oven 2-3 minutes or until melted., Tilt pie plate to coat evenly with butter. Pour batter into hot plate. Bake 10-12 minutes or until sides are puffed and golden brown., Meanwhile, in a bowl, combine blueberries and banana. Remove pancake from oven. Top with fruit. Mix cinnamon and remaining sugar; sprinkle over top. Cut into wedges; serve immediately.
Nutrition Facts : Calories 232 calories, Fat 8g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 240mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
KENYAN PANCAKES WITH BLACKBERRY SAUCE
Kenyan pancakes are similar to French crêpes, though a bit thicker, and are a weekend favorite in my family. The pancakes are often eaten by themselves, and they're excellent with a cup of hot chai tea. Although it's not traditional, my mother always brought out a bottle of blackberry syrup to serve with them, and that's the inspiration for the blackberry sauce in this recipe. I like the tang and sweetness of passionfruit juice in the sauce, but fresh orange juice makes a good substitute. As with most thin pancake these are typically rolled or folded rather than served flat.
Provided by Food Network
Categories main-dish
Time 40m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- For the blackberry sauce: Combine the blackberries, juice, honey and 1/2 cup water in a medium saucepan and simmer over medium heat until the berries have burst, about 20 minutes.
- Transfer the blackberry mixture to a blender and puree. Return the blackberry sauce to the pan.
- Whisk the cornstarch and 1 tablespoon water together in a small bowl. Stir the mixture into the blackberries and cook over medium-low heat until thick enough to coat the back of a spoon, 2 to 3 minutes. Cool to room temperature.
- For the Kenyan pancakes: Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Create a well in the center and add the milk, water, eggs and coconut oil. Starting from the center and working your way outward, whisk the wet ingredients into the dry until combined and very few lumps remain. Set aside.
- Heat a 10-inch skillet over medium heat. Add a 1/2 tablespoon of coconut oil or butter to the pan, swirling to coat the bottom. Pour 1/3 cup of the pancake batter into the skillet and spread into a thin layer with the back of a spoon.
- Flip the pancake once it turns golden brown on the bottom, adding a small amount of coconut oil or butter to the bottom of the pan, 1 to 2 minutes. Repeat with the remaining batter.
- Keep the cooked pancakes warm and covered between two plates. Spread 1 to 2 tablespoons of blackberry sauce over a pancake and roll it up. Repeat with the remaining pancakes and serve.
PUFF PANCAKE WITH BLUEBERRY SAUCE
I collect cookbooks and discovered this recipe while I was in Texas on vacation. The light and puffy pancake really does melt in your mouth! It's a definite family favorite. -Mrs. Barbara Mohr, Millington, Michigan
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place butter in a 9-in. pie plate; place in a 425° oven for 4-5 minutes or until melted. , Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden brown., Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in vanilla. Serve with pancake.
Nutrition Facts : Calories 275 calories, Fat 9g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 111mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
PUFFY OVEN PANCAKES
Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lily Julow in Lawrenceville, Georgia. What a melt-in-your-mouth morning wake-up or addition to a special brunch!
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted., In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy., In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 18g fat (9g saturated fat), Cholesterol 248mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 3g fiber), Protein 12g protein.
PUFFED BLUEBERRY PANCAKES
Tastes excellent with peaches also.
Provided by Deb C
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Divide butter between 2 shallow 1-cup oven-proof dishes and heat in the oven until butter melts.
- Stir blueberries, brown sugar, lemon juice, and cinnamon together in a bowl and toss to combine.
- Combine milk, eggs, flour, and salt in a bowl. Mix well. Divide batter evenly between the prepared dishes. Add blueberry mixture and sprinkle blueberries evenly on top.
- Bake in the preheated oven until puffed and golden, 17 to 20 minutes.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 52.1 g, Cholesterol 221.4 mg, Fat 18.2 g, Fiber 2.5 g, Protein 11.4 g, SaturatedFat 9.7 g, Sodium 261.3 mg, Sugar 30.3 g
More about "puff pancake with roasted blackberry sauce recipes"
ROASTED BLACKBERRY AND ALMOND DUTCH BABY - SEASONS …
From seasonsandsuppers.ca
5/5 (4)Total Time 20 minsCategory Breakfast, Brunch, DessertCalories 265 per serving
- (*Note: You will need 4 Tbsp of melted butter in total, so if you'd like you can melt 4 Tbsp now. Use 2 Tbsp for the Dutch baby batter and set aside 2 Tbsp to add to the pan later).
- Melt 2 Tbsp. in the microwave just until melted (you don't want it too too hot or it will cook the eggs in the batter - cool a bit if necessary). Pour melted butter into a blender or food processor. Add the eggs, milk, flour, sugar, vanilla extract and salt. Blend the batter until well mixed and frothy. Check the sides of the blender as bits of flour will often sit there. Scrape down as necessary. Let batter sit in blender while you roast your blackberries.
- In a small bowl, whisk together the 1/4 cup white sugar and 1 tsp cornstarch. Rinse blackberries, then pour in to cast iron skillet. Sprinkle with sugar/cornstarch mixture, the stir gently to combine and distribute in to a single layer in the skillet.
MINI PUFFED OVEN PANCAKES WITH BERRY SAUCE - OUR BEST …
From ourbestbites.com
Reviews 113Estimated Reading Time 5 mins
FLUFFY BLACKBERRY PANCAKES - VEGGIE DESSERTS
From veggiedesserts.com
DOUBLE BERRY PUFF PANCAKE - RECIPE GIRL
From recipegirl.com
PUFF PANCAKE WITH CARAMELIZED FRUIT RECIPE
From pillsbury.com
BLACKBERRY ORANGE PUFFY PANCAKE - THE DAILY MEAL
From thedailymeal.com
BLACKBERRY DUTCH BABY PANCAKES - OREGON RASPBERRIES
From oregon-berries.com
OVEN-PUFFED PANCAKE RECIPE | MYRECIPES
From myrecipes.com
EASY HOMEMADE BLACKBERRY SAUCE ⋆ REAL HOUSEMOMS
From realhousemoms.com
BLINTZ PANCAKES WITH BLACKBERRY SAUCE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
CARNATION® | BAKED BERRY PUFF
From carnationmilk.ca
PUFF PANCAKE WITH ROASTED BLACKBERRY SAUCE RECIPES
From tfrecipes.com
FLUFFY PANCAKES WITH BLACKBERRY SAUCE RECIPE - THE CAROUSEL
From thecarousel.com
BLACKBERRY ORANGE PUFFY PANCAKE - EDIBLE COMMUNITIES
From ediblecommunities.com
You'll also love