Best 3 Oven Puffed Pancake Recipes
Indulge in a delightful culinary journey with our oven-puffed pancake recipes, a symphony of flavors and textures that will tantalize your taste buds. From classic to creative, each recipe promises a unique experience. Embark on a voyage of culinary exploration with our basic oven-puffed pancake recipe, a timeless classic that forms the foundation for endless variations. Elevate your breakfast or brunch game with our Dutch baby pancake recipe, a majestic creation that rises high and golden in the oven, begging to be adorned with fresh fruits, whipped cream, or a dusting of powdered sugar. For those seeking a savory twist, our oven-puffed savory pancake recipe beckons with its hearty blend of vegetables, cheese, and herbs, a perfect complement to a hearty meal. If you crave a taste of the Orient, our Japanese soufflé pancake recipe awaits, a fluffy cloud of a pancake that melts in your mouth, best enjoyed with maple syrup or honey. And for a sweet and tangy treat, our oven-puffed lemon pancake recipe delivers a burst of citrusy goodness, a perfect balance of sweet and tart that will leave you craving more.
Let's cook with our recipes!
PUFFED OVEN PANCAKE WITH SUMMER FRUIT
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- In a bowl, beat together the flour, granulated sugar, milk, and eggs until thoroughly blended. Set aside.
- In a 10 to 12-inch (25 to 30-cm) heatproof 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, depending on ripeness. Remove from the heat and scatter with the berries.
- 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.
PUFFED OVEN PANCAKE WITH FRESH FRUIT
Very good puffed pancake made with fresh fruit. Easy to make and delicious. The recipe comes from time life books, 1998.
Provided by Barb G.
Categories Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
STOWE BLUEBERRY OVEN PUFFED PANCAKE
Blueberry Oven Pancake. Custard-like filling with popover-like edges with the sweet-tartness of the blueberries. We discovered this recipe during a ski trip to Stowe, Vermont. I think I copied it out of a church recipe book. My family loves this recipe, and it was a hit at a recent brunch. I have used both fresh blueberries and frozen - with great results. This could be served as a dessert with ice cream.
Provided by Jb Tyler
Categories Breakfast
Time 45m
Yield 1 10, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a preheated 425 degree oven heat butter in a heavy 10" skillet until bubbly (be careful not to burn).
- Beat the eggs in a bowl with a fork, 1/4 cup milk, the flour, sugar and salt until smooth and well blended.
- Beat in remaining 1 3/4 cups milk.
- Pour into hot prepared skillet; bake in 425 degree oven about 20 minutes. Sprinkle with berries and cinnamon. Bake 10 to 15 minutes longer or until knife inserted in center coes out clean and pancake is browned and puffed. Cut in wedges. Serve with a bit of warm maple syrup.
Tips:
- Use the right pan: A 10-inch cast iron skillet is ideal for this recipe. It retains heat well and evenly, which helps the pancake to rise and puff up.
- Preheat the pan: Before you add the batter, make sure the pan is nice and hot. This will help the pancake to cook evenly and prevent it from sticking.
- Don't overmix the batter: Overmixing the batter will make the pancake tough. Mix just until the ingredients are combined.
- Let the pancake rest: After you mix the batter, let it rest for 5 minutes before cooking. This will help the gluten to relax and make the pancake more tender.
- Cook the pancake over medium heat: Medium heat is ideal for cooking the pancake. This will help it to cook evenly without burning.
- Flip the pancake only once: Only flip the pancake once, when the top is covered in bubbles and the edges are starting to brown.
- Serve the pancake immediately: Puffed pancakes are best served immediately, while they're still hot and fluffy.
Conclusion:
Oven-puffed pancakes are a delicious and easy-to-make breakfast or brunch dish. By following the tips above, you can make perfect puffed pancakes every time. These pancakes are light and fluffy, with a slightly crispy exterior. They're perfect for topping with your favorite fruit, syrup, or whipped cream.
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