Best 4 Puffed Pancakes Recipes
If you're looking for a breakfast that is both delicious and visually impressive, puffed pancakes are the perfect choice. These light and airy treats are made with a simple batter that is whipped until it is full of air. When cooked, the pancakes puff up and become golden brown. They can be served with a variety of toppings, such as butter, syrup, fruit, or whipped cream. With just a few simple ingredients, you can create a breakfast that will wow your family and friends.
Here are our top 4 tried and tested recipes!
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
ABBY'S PEACHES 'N CREAM OVEN-PUFFED PANCAKES
Make and share this Abby's Peaches 'n Cream Oven-Puffed Pancakes recipe from Food.com.
Provided by Hill Family
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 425°F.
- Mix flour, sugar, salt, milk and eggs; beat with a wire whisk or eggbeater until smooth.
- Place margarine or butter in a 9 inch pie pan; melt at 425°F for 2-4 minutes or until the butter sizzles.
- Remove pan from oven, tilting the pan to coat bottom. Immediately pour batter into the hot pan. Top with peach slices, pecans and cinnamon.
- Bake at 425°F for 16-20 minutes or until puffed and golden brown.
- Meanwhile in a small bowl, combine cream sauce ingredients, mixing well.
- Cut pancake into wedges. Serve immediately with cream sauce.
APPLE CRANBERRY PUFFED PANCAKES
Discovered on another site, this is a specialty recipe served at the Greenwoods Gate Bed and Breakfast Inn in Norfolk, Connecticut. I haven't yet tried it, but given my love of cranberries I know I'll be making this soon!
Provided by Lynne M
Categories Breakfast
Time 45m
Yield 1 pancake, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a medium bowl, thoroughly whisk eggs. Slowly add the flour, whisking all the while to prevent lumps. Gradually add the milk and whisk to form a smooth batter. Set aside.
- In a medium skillet, melt 2 tablespoons of butter, then add the sliced apples, cranberries, cinnamon, and sugar. Cook over medium heat until fork tender, about 15 minutes.
- In a 9-inch oven-safe pie plate, melt 2 tablespoons of butter, taking care to not burn it (or spray pan with a non-stick cooking spray). Fill the plate with the cooked apple mixture, and top with the prepared batter. Bake for 15 to 20 minutes or until puffed and golden.
- Top the pancake with a sprinkling of lemon juice, if desired, and finish off with a liberal dusting of powdered sugar. Slice into portions and serve immediately.
PEACHES`N CREAM OVEN-PUFFED PANCAKES
Number Of Ingredients 15
Steps:
- 1. Heat oven to 425°F. In medium bowl, combine flour, sugar, salt, milk and eggs beat with wire whisk or eggbeater until smooth.2. Place margarine in 9-inch pie pan melt in 425°F. oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven tilt to coat bottom with melted margarine. Immediately pour batter into hot pan. Top with peach slices, pecans and cinnamon.3. Bake at 425°F. for 16 to 20 minutes or until puffed and golden brown.4. Meanwhile, in small bowl, combine all cream sauce ingredients mix well. Cut pancake into wedges. Serve immediately with cream sauce.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 260 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 115 mg 38% * Sodium: 230 mg 10% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 2 g 8% * Sugars: 18 g * Protein: 7 g * Vitamin A: 20% * Vitamin C: 4% * Calcium: 8% * Iron: 8% * Dietary Exchanges: 2 Starch, 2 Fat OR 2 Carbohydrate, 2 Fat
Nutrition Facts : Nutritional Facts Serves
Tips and Conclusion
Tips:
- For light and airy pancakes, make sure to separate the egg whites and yolks, and beat the whites until stiff peaks form.
- Use a large bowl to whisk the batter so that you don't end up with a lumpy mixture.
- Let the batter rest for at least 30 minutes before cooking. This will help the gluten in the flour to relax, resulting in more tender pancakes.
- Use a non-stick skillet or griddle over medium heat. If the heat is too high, the pancakes will brown too quickly and won't have a chance to cook through.
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Don't overcrowd the pan, or the pancakes will steam instead of fry.
- Cook the pancakes for 2-3 minutes per side, or until they are golden brown and cooked through.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Puffed pancakes are a delicious and versatile breakfast or brunch dish. They can be made with a variety of different ingredients, and they can be topped with anything from butter and syrup to fruit and whipped cream. With a little practice, you'll be able to make perfect puffed pancakes every time. Enjoy your homemade fluffy pancakes!
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