Best 11 Puffed Oven Pancake With Summer Fruit Recipes

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.

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.

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.

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.

DUTCH BABY PANCAKE WITH BERRY TOPPING

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.

PUFFED PANCAKE

Steps:

• Preheat the oven to 425°F.
• You will need a 12-inch cast iron skillet, or oven-proof skillet, and a blender.
• In a blender at medium speed, mix together the eggs, milk, flour, granulated sugar, vanilla, and cinnamon, until just combined, about 15 seconds. The batter should be a little bit lumpy.
• Melt the butter or margarine in a 12-inch cast iron skillet by putting it in the hot oven for about 30 seconds.
• Remove the skillet from the oven, spread the butter to coat the bottom and sides of the skillet, and pour in the batter.
• Return the skillet to the center oven rack and bake for about 20 minutes, or until the pancake is puffed and lightly browned. Note: (Do not check before 17 minutes have passed and close the oven door slowly and carefully after checking).

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.

OVEN PUFFED PANCAKE WITH FRUIT TOPPING

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients except butter, fruit, and cool whip.
• Beat until smooth.
• Place butter in several slices in a 9" pie plate, melt in the oven until the butter sizzles for 2-4 minutes.
• Remove from oven and tilt pan to coat bottom evenly with butter.
• Immediately pour batter into hot pan.
• Bake 14-18 minutes or until puffed and golden brown.
• Remove from oven and place berries and cool whip on top of pancake.
• Cut into 4 slices.

PUFFED OVEN PANCAKE WITH FRESH FRUIT

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.

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.

PUFFY OVEN PANCAKES

Steps:

• Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted., In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy., In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar.