Puffed Pancake With Strawberries Recipes

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.

Steps:

• Preheat oven to 425 degrees. Melt butter in a heavy 12-inch skillet.
• Combine flour, sugar, salt, milk, eggs and vanilla in a blender or food processor and process until well-mixed. Pour the batter into the skillet, place in the oven and bake 25 to 30 minutes, until puffed and browned. Sprinkle with confectioners' sugar.
• Toss strawberries with Grand Marnier.
• Serve at once, cut into quarters, with the strawberries on the side.

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.

Steps:

• In a blender or large bowl, mix eggs, milk, liqueur or orange juice, granulated sugar, flour and salt until blended. If using a mixder, batter will remain lumpy. Preheat oven to 425 degrees. Melt butter or margarine in a 13x9 baking dish in oven until it sizzles. Do not let brown. Remove baking dish form oven and immediately pour batter into sizzling butter or margarine. Bake in middle of oven 20 minutes or until puffed and brown. While pancake is bakin, prepare Strawberry Sauce. Remove pancake from oven. Sprinkle with powdered sugar, if desired. Pancake falls quickly so serve immediately with warm Strawberry Sauce and sour cream, if desired. Strawberry Sauce: Heat strawberries in a small saucepan until hot. Stir in liqueur or orange juice. Serve warm.

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.)

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the eggs, milk, vanilla extract, sugar, salt, and flour into a blender. Pulse until no dry lumps remain in the batter. Melt the butter in an 8-inch, cast iron skillet over medium-high heat. Pour in the batter, and drop in the strawberries.
• Place the skillet into the oven, and bake until puffed and golden, 20 to 25 minutes. Remove from the oven and serve immediately.