Best 10 Puff Pancake With Caramelized 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.

DUTCH BABY PANCAKE RECIPE (PUFF PANCAKE)

Steps:

• 1. Preheat your oven to 425 degrees.
• 2. Place the butter into a 10" cast iron skillet or baking pan. Heat in the oven for 1-2 minutes, or just until the butter has melted.
• 3. Add the flour, sugar, cinnamon, eggs, milk, and vanilla extract into a blender.
• 4. Pulse or blend until fully combined.
• 5. Pour the batter right over the top of the melted butter. Do not stir.
• 6. Bake 15-18 minutes, or until the pancake is just starting to brown around the edges and the middle has set.
• 7. Serve with fresh fruit, powdered sugar, or warmed syrup.

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.

OLD-WORLD PUFF PANCAKE

Steps:

• Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

PUFFY PANCAKE WITH FRUIT

Steps:

• Heat oven to 400°F. Generously grease rectangular baking dish or pan, 13x9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
• Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).
• Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.

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.

PUFF PANCAKE WITH CARAMELIZED FRUIT

Steps:

• 1. Heat oven to 425°F. In medium bowl, combine flour, milk and eggs beat 2 minutes at medium speed.2. Place 2 tablespoons margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven tilt pan to coat bottom with melted margarine. Immediately pour batter into hot pan.3. Bake at 425°F. for 18 to 25 minutes or until puffed and golden brown.4. Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat. Add apples and pears cook 2 minutes, stirring occasionally. Add brown sugar, cranberries and lemon juice mix well. Cook 8 to 10 minutes or until fruit is tender.5. To serve, pour fruit mixture into pancake. Serve immediately.High Altitude (over 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 680 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 4 g 20% * Cholesterol: 215 mg 72% * Sodium: 220 mg 9% * Total Carbohydrate: 123 g 41% * Dietary Fiber: 6 g 24% * Sugars: 88 g * Protein: 12 g * Vitamin A: 20% * Vitamin C: 10% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 4 Starch, 4 Fruit, 3 Fat or 8 Carbohydrate, 3 Fat

FRUIT-FILLED PUFF PANCAKE

Steps:

• Preheat oven to 400 degrees F.
• Place butter in a 9-inch pie plate. Bake at 400 degrees F for 4 - 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, 1 tablespoon sugar and salt. Add eggs and milk; whisk until smooth.
• Pour into hot pie plate. Bake at 400 degrees F for 10 - 12 minutes or until edges are puffed and golden brown. Meanwhile, combine blueberries and bananas.
• In a small bowl, combine cinnamon and remaining sugar. Spoon fruit mixture onto pancake; sprinkle with cinnamon-sugar. Cut into wedges.

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.

PUFF PANCAKE WITH CARAMELIZED FRUIT

Steps:

• Heat oven to 425°F
• Lightly spoon flour into measuring cup; level off.
• In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
• Place 1 tablespoon margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles.
• Remove pan from oven; tilt pan to coat bottom with melted margarine.
• Immediately pour batter into hot pan.
• Bake at 425°F for 14 to 18 minutes or until puffed and golden brown.
• Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat.
• Add apples and pears; cook 2 minutes, stirring occasionally.
• Add brown sugar, cranberries and lemon juice; mix well.
• Cook 8 to 10 minutes or until fruit is tender.
• To serve, pour fruit mixture into pancake.
• Serve immediately.