Best 8 Puffed Oven Pancake With Summer Fruit Recipes

PUFFED OVEN-BAKED PANCAKES WITH FRUIT

Steps:

• Preheat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups or six 10-oz. custard cups or au gratin dishes with cooking spray.
• In a small bowl combine eggs, flour, milk, sugar, and salt until smooth. Immediately pour batter into prepared muffin cups. Bake 15 to 20 minutes or until pancakes are puffed and golden. (Pancakes will puff up and sink quickly.)
• Meanwhile, wash and dry bowl. Add fruit and marmalade; toss to coat.
• Top puffed pancakes with fruit mixture and, if desired, yogurt and/or mint. Serve warm.

APPLE PUFF PANCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
• Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
• Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

PUFFED PANCAKE

Steps:

• Preheat the oven to 425°F.
• You will need a 12-inch cast iron skillet, or oven-proof skillet, and a blender.
• In a blender at medium speed, mix together the eggs, milk, flour, granulated sugar, vanilla, and cinnamon, until just combined, about 15 seconds. The batter should be a little bit lumpy.
• Melt the butter or margarine in a 12-inch cast iron skillet by putting it in the hot oven for about 30 seconds.
• Remove the skillet from the oven, spread the butter to coat the bottom and sides of the skillet, and pour in the batter.
• Return the skillet to the center oven rack and bake for about 20 minutes, or until the pancake is puffed and lightly browned. Note: (Do not check before 17 minutes have passed and close the oven door slowly and carefully after checking).

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.

PUFFED OVEN PANCAKE WITH FRESH FRUIT

Steps:

• Preheat oven to 425 degrees.
• In a bowl, beat together the flour, granulated sugar, milk, and eggs, until throughly blended.
• Set aside.
• In a 10 to 12 inch heatproof (Oven Proof) frying pan over medium-high heat, melt the butter.
• Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened,3 to 5 minutes.
• Remove from heat and scatter the berries over cooked fruit.
• Pour the egg mixture over the fruit in the pan and immediately put in the oven.
• Bake until puffed and golden, about 18 minutes.
• Remove the pancake from the oven and sift confectioners sugar over the top.
• Cut into wedges to serve.
• If desired, offer lemon wedges on the side.

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.

PUFFED PANCAKE WITH STRAWBERRIES

Steps:

• Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
• Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
• Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
• Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.

GERMAN PUFF PANCAKES

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.