Best 5 Berry Topped Puff Pancake Recipes
Indulge in a delightful culinary adventure with our Berry-Topped Puff Pancake, a tantalizing fusion of flavors and textures that will elevate your breakfast or brunch experience. This impressive dish showcases a light and airy pancake base, generously adorned with a vibrant medley of fresh berries, and crowned with a delicate dusting of powdered sugar. The pancake's soft and fluffy interior contrasts beautifully with the crispy edges, creating a symphony of textures that will delight your palate. Accompanying this masterpiece are two equally enticing recipes: a luscious Berry Compote that bursts with natural sweetness and a decadent Chocolate Ganache that adds a touch of richness and sophistication. Whether you prefer the vibrant flavors of the Berry Compote or the velvety smoothness of the Chocolate Ganache, these accompaniments will elevate your Berry-Topped Puff Pancake to new heights of culinary excellence.
Let's cook with our recipes!
BERRY RICOTTA PUFF PANCAKE
This slightly sweet berry puff pancake is filled with fruit and has a custardy texture that puffs up beautifully when baked. It makes an easy yet impressive breakfast. -Jessi Smith, Fort Myers, Florida
Provided by Taste of Home
Time 45m
Yield 8 slices
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries., Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.
Nutrition Facts : Calories 287 calories, Fat 13g fat (6g saturated fat), Cholesterol 186mg cholesterol, Sodium 406mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 13g protein.
DUTCH BABY PANCAKE WITH BERRY TOPPING
Pancakes for four without griddle gridlock? Impress family and friends with a puffy oven pancake that holds all the berries you want.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
- In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
- Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 7 g, TransFat 2 g
TRI-BERRY OVEN PANCAKES
Steps:
- Preheat the oven to 425 degrees.
- Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.
- Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy.
- Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners' sugar, and serve hot.
BERRY PUFF PANCAKE
My family requests this pancake often when fresh berries are in season. Serve with whipped topping, chocolate syrup, and powdered sugar. I cut the pancake into quarters and let everyone top it however they want.
Provided by Cyndi
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
- Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 24.5 g, Cholesterol 103.1 mg, Fat 6.4 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 194.2 mg, Sugar 8.1 g
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
Tips:
- Use fresh berries for the best flavor. If you don't have fresh berries, you can use frozen berries, but thaw them before using.
- If you don't have a cast iron skillet, you can use a nonstick skillet or a baking sheet. Just be sure to grease the pan well before cooking.
- Be careful not to overcook the pancake. It should be cooked through but still have a slightly soft center.
- Serve the pancake immediately with your favorite toppings. Some popular toppings include butter, syrup, whipped cream, and fruit.
Conclusion:
This berry-topped puff pancake is a delicious and easy breakfast or brunch recipe. It's perfect for a special occasion or a lazy weekend morning. The pancake is light and fluffy, and the berries add a sweet and tart flavor. Plus, it's a great way to use up any leftover berries you have on hand. So next time you're looking for a new breakfast recipe, give this berry-topped puff pancake a try. You won't be disappointed!
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