Best 7 Pancake Puffs Recipes

AEBLESKIVER PANCAKE PUFFS RECIPE

Steps:

• In a medium bowl mix milk with vinegar and set aside as it turns into something like a liquid buttermilk.
• In a small bowl put the sifted flour, salt, sugar, baking powder and cardamom (or whichever spice you chose from above). Mix all the dry ingredients well.
• In a small bowl beat the egg well until frothy. Add all the liquid ingredients to the milk: melted butter, egg, milk and give it a whisk for about 30 seconds.
• Add the dry ingredients to the liquid batter and on the low speed of your electric mixer whisk everything until all the ingredients are incorporated.
• This time around I stuffed my pancakes with blueberries. A little goes a long way. Do not over-stuff the aebleskiver, as the inside will be too moist and will not cook through. Make sure the fruits you chose are not very large. Cut them in small pieces if they appear bigger.
• If you are using a cast iron pan, make sure you season it before placing the pancakes in it. Heat the pan on medium low heat for about 5-8 minutes. The second part of the melted butter is needed to brush the semi-circles of the pan. Again, if you are using a cast iron pan, be a little more generous while brushing.
• Add about a Tbsp of the batter to the individual slots of the pan. Please make sure not to top it off and keep the slots filled at 2/3. Remember that you are also going to add fruits, which will add a little more volume. About now you are safe to increase the heat by just a little bit.
• Add the blueberries or berries of your choice at 3 pieces in each pancake.
• Now comes the fun part. After about a minute on one side use, the wooden skewer to latch on the inner corner (uncooked side) of the pancake and turn the pancake 90 degrees to its side. Give it another 40 seconds here and complete the full circle. In about 30-40 seconds you can give it one more roll to give it enough time to cook through. Keep using the wooden skewer and you are safe to poke the pancakes, too.
• I serve it with a coolie or a fruit jam. There are many options to spruce up these aebleskivers. Honey, pancake syrup, sour cream are some of the options. Enjoy and let me know how yours came out!

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.

PUFFY MAINE PANCAKES

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.

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.

VANILLA DUTCH BABY (PUFFED PANCAKE)

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.

PANCAKE PUFFS

Steps:

• Heat non-stick griddle or skillet to 375F or until a drop of water skips across the surface.
• Beat egg whites until peaks form.
• Beat egg yolks with sour cream until well blended. Stir in flour and sugar.
• Fold yolk mixture into beaten egg whites.
• Drop batter onto griddle using a tablespoon - you want silver dollar sized puffs.
• When they have bubbles all over & puff up, turn gently and cook another minute or so to brown the bottom.
• Serve with your favorite syrup or fresh fruit.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.