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
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 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.
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.
FLUFFY JAPANESE PANCAKES
These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
- Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
- Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
- Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
- Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.
FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
FLUFFY PANCAKES RECIPE BY TASTY
Here's what you need: flour, baking powder, milk, butter, egg yolks, egg whites, maple syrup
Provided by Frank Tiu
Categories Breakfast
Time 35m
Yield 4 pancakes
Number Of Ingredients 7
Steps:
- Whisk together the flour and baking powder in a large bowl.
- In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
- In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
- Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
- Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
- Serve with maple syrup.
- Enjoy!
Nutrition Facts : Calories 1102 calories, Carbohydrate 123 grams, Fat 50 grams, Fiber 3 grams, Protein 36 grams, Sugar 12 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.
FLUFFY JAPANESE PANCAKES RECIPE BY TASTY
Here's what you need: egg yolks, sugar, milk, pancake mix, egg whites, butter, syrup, assorted berry
Provided by Alvin Zhou
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
- In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
- Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
- Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
- Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
- Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
- Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
- Enjoy!
Nutrition Facts : Calories 317 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 16 grams, Sugar 18 grams
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.
PUFFY MAINE PANCAKES
These special pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 3 four-inch pancakes
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight.
- For each pancake, melt 1 tablespoon butter in a 4-inch crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour one-third of the batter into the very hot pan; transfer pan or skillet immediately to the oven. Bake until pancake is golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar; serve immediately.
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