PUFFY OVEN PANCAKE OR "HOOTIN' ANNIES"
This is a great breakfast that is truly yummy. The kids will love how it puffs up in the oven. Pour syrup over them or use canned apple pie filling that has been heated up.
Provided by Lubie
Categories Breads
Time 23m
Yield 6 pancakes
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees F.
- In blender or bowl, blend together eggs, milk, flour, and salt.
- Melt butter in 9x13 pan in oven.
- Remove pan from oven.
- Pour in batter.
- Return to oven and bake (without peeking) for 18 minutes.
- Pancake should be very high and puffy.
- Remove from oven and cut into 6 large squares.
- Serve immediately.
SAVORY PUFFY OVEN PANCAKE
Who says pancakes must only grace the breakfast table? The savory vegetable filling makes these puffed gems suitable for a satisfying supper meal. Healthy and tasty! This delicious calorie and fat reduced recipe (158 calories a serving) is from The New Dieters Cookbook.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Spray an 8-inch oven proof skillet with nonstick coating. Place in a 450 degree oven for 2 minutes. Meanwhile, in a medium mixing bowl use a wire whisk or rotary beater to beat together the eggs and egg whites. Add the milk, flour and salt. Beat until butter is smooth. Immediately pour the batter into the hot skillet. Bake for 18 to 20 minutes or until puffed and browned.
- Meanwhile, spray an unheated medium saucepan with nonstick coating. Preheat over low to medium heart. Add mushrooms, broccoli and onion; cook about 5 minutes or until tender, stirring occasionally. Remove from heat. Toss with tomato, wheat germ and thyme and oregano.
- To serve cut pancake into wedges and spoon vegetable mixture over wedges. Sprinkle with parmesan cheese.
Nutrition Facts : Calories 156, Fat 3.6, SaturatedFat 1.2, Cholesterol 107.5, Sodium 180.9, Carbohydrate 20.6, Fiber 1.8, Sugar 2.3, Protein 10.6
PUFFY SURPRISE OVEN PANCAKES
These popover-like pancakes have a delectable fruit topping!Serve with your favorite fresh fruit.Get these on the table while they still have their puff!
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425*.
- In medium bowl, beat eggs slightly.
- Add flour and milk; beat with rotary beater until combined.
- In oven, melt 1 tbls.
- margarine in each of two 9-inch glass pie plates; spread to cover bottom.
- Pour batter over margarine in pie plates.
- Bake at 425* for 10 to 15 minutes or until golden brown.
- (Pancakes will form a well in the center and edges will puff up.) Spoon fruit into center of pancakes.
- Sprinkle with brown sugar and top with sour cream.
- Serve immediately.
- Yield: 4 servings.
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.
PUFFY PANCAKES (OVEN PANCAKES)
Beautiful puffed up egg "pancake". The kids love to watch this cook and it tastes sooo good. A favorite at my house. Top with fruit and powdered sugar or any flavor of syrup. This version is slightly healthier as I have used egg whites instead of whole eggs.
Provided by rachelwolfert
Categories Breakfast
Time 30m
Yield 1 large pancake, 6 serving(s)
Number Of Ingredients 6
Steps:
- Place butter in a 9x13 pan and slice into smaller pieces. Place the pan in the oven and then turn the oven on and let it heat to 425. While butter is melting mix other ingredients.
- In a large mixing bowl wisk together eggs, milk, flour, and salt. For best results don't use an electric mixer. If it gets mixed too much it won't puff up. By hand is great and you don't need to worry about getting all of the lumps out. Check the butter!
- By now your butter should be nice and melted and bubbly. Pour your egg mixture into the melted butter. DO NOT MIX. Just let them swish around together.
- Place the pan back in the oven and let cook for 15-20 minutes. Don't forget to turn the oven light on and watch. When the batter is set and all puffy and the edges are starting to brown it's done. Another tip - don't open the oven while it's cooking, sometimes it will fall. The pancake will fall seconds after you remove it from the oven so have your audience waiting to enjoy.
- Enjoy this pancake plain or top with syrup or fruit and powdered sugar. Our favorite is a simple raspberry sauce. Cut into 12 pieces. 4 very small children and 2 adults easily finish this off.
Nutrition Facts : Calories 222.7, Fat 11.8, SaturatedFat 6.6, Cholesterol 119, Sodium 372, Carbohydrate 18.2, Fiber 0.6, Sugar 0.4, Protein 10.3
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
- Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
- Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
- Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
GERMAN PUFF PANCAKES
Puffy oven-baked buttery pancake. It's SO easy! You may never make traditional pancakes again. Pour your favorite syrup over it, or just dust powdered sugar on top. There's not much need to add more butter because it's already baked onto the top and forms a delicious salty and buttery crust.
Provided by Kristi Francis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
- Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
- Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 18.4 g, Cholesterol 199.4 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.5 g, Sodium 211.3 mg, Sugar 2.4 g
PUFFED APPLE PANCAKE
Make and share this Puffed Apple Pancake recipe from Food.com.
Provided by sbrown
Categories Breakfast
Time 45m
Yield 1 9x13-inch fluffy pancake, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees Farenheit (or 420 for hotter ovens).
- Whisk the milk, eggs, sugar, vanilla, and cinnamon in a large bowl.
- Add the flour to the mixture and continue to whisk smooth.
- Melt the butter in the microwave or oven and pour it into a 9x13-inch glass dish (it should be a couple of inches deep).
- Place (and layer) the apple slices over the butter and bake in oven for 10 minutes.
- Pour the batter over the apples and butter and sprinkle the brown sugar on top.
- Bake for about 20 minutes or until it is puffy and spots on top are browning.
- Remove from oven and let it cool slightly before serving. (it should be served hot: not piping hot, but warm).
- Optional: Sprinkle with powdered sugar before serving, or allow diners to sprinkle it on themselves at the table.
DELICIOUS PUFFY OVEN-BAKED APPLE PANCAKE!
This is a caramelized apple mixture that is prepared then baked in the pancake, and then baked in the oven in a 9-inch cake pan, then puffs up like a souffle. You can even pre-cook the apple mixture to use later, just store it in the fridge, although I have never tried this, I do think that you could likely make the apple mixture, then freeze it in small containers, to have handy when you make this pancake but I have only refrigerated the apple mixture... It is the perfect brunch, I have even served this for dinner too, this is one of my DH's favorites pancakes, he can eat a whole one all by himself LOL! I usually make two (prepare in two separate bowls) and use two cake pans. This is the most fantastic pancake you will ever try! MacIntosh apples are really the best for this.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 1 (9-inch) pancake
Number Of Ingredients 16
Steps:
- Set oven to 400°F.
- Prepare and grease one 9-inch round cake pan (prepare two if doubling recipe).
- TO make the apple filling: this step can be made well in advance and refrigerated.
- Sauté the apples in butter in a non-stick skillet over low heat.
- Add in lemon juice, brown sugar, vanilla and apple cider (or juice if using); cook about 7-8 minutes until soft.
- Cool for about 10-15 minutes, or refrigerate for later use.
- To make batter: Process ALL ingredients on a processor until smooth (can use a wire whisk also for this).
- Place the prepared slightly cooled apple mixture into the bottom of the prepared cake pan.
- Pour the pancake batter over the apple mixture (do not mix).
- Dot with butter bits.
- Bake for 15-17 minutes or until puffy.
- Dust with confectioners sugar.
- Serve with maple syrup if desired.
- DELICIOUS!
SUPER PUFFY GERMAN PANCAKE
This is a family special I grew up with my mom making almost every saturday. It puffs beautifully and looks so complicated, but I've found (with my own family) it's easier than any other breakfast I can make, besides cereal. It impresses guests like you wouldn't believe. My husband still brags about how his wife is such the gourmet...no one needs to know how easy it really is
Provided by Luvinmyfamily
Categories Breakfast
Time 25m
Yield 1 pancake, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- While oven is heating, pour all the milk into blender, and set on the lowest speed. Just let it run, the more bubbles the milk has, the puffier the pancake will be.
- When oven is hot, put butter in large cast iron skillet and set into the oven, until the butter is bubbly in the pan.
- Crack eggs in a separate cup, and pour one at a time into blender (while it's still blending).
- Pour in the flour and the vanilla (if desired) and once it's mixed, pour immediately into hot cast iron skillet.
- Cook for 20 minutes.
- Now we're high altitude at 5000ft -- so if your lower, you may need to cook it longer. Just watch it, and when the edges are browned and it's all puffy, your ready to roll.
- Eat it just like any pancake, or some I know like it with lemon juice and powdered sugar. But either way, you'll love it! =D.
- Note: If you want to show it off, you'll have to make sure you have an audience as soon as it comes out of the oven, because it begins to collapse as it cools. It will keep some of its shape, but the real 'pow' is first thing out of the oven.
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