SAUSAGE-PEACH PUFF PANCAKE

1/2 cup all-purpose flour

1 tbsp sugar

1/8 tsp salt

2 eggs, beaten

1/2 cup milk

1 tbsp butter 

In a mixing bowl, combine the flour, sugar and salt. Whisk in the eggs and milk. Melt the butter in a 9-inch pie plate. Place pie plate in a 400-degree oven for a couple minutes or until butter is melted. Pour the batter into the hot pie plate. Bake 10-15 minutes or until edges are a golden brown.

Filling:

8 to 10 pork sausage links, halved

1 can (16-oz) sliced peaches, drained

1/3 cup pancake syrup

While pancake bakes, cook the sausage in a skillet over medium heat until browned. Drain well. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce the heat and simmer, uncovered, for 7 to 10 minutes or until the sausage and peaches are coated with syrup. Spoon into the pancake and serve immediately.

Yield: 4 to 6 servings

TOH file photo

 

BAKED BLUEBERRY PANCAKE

2 cups pancake mix

1 1/2 cups milk

1 egg

1 tbsp olive oil

1 tsp ground cinnamon

1 cup fresh or frozen blueberries

Butter for serving

Maple syrup for serving

Turn oven to 400 degrees to preheat while you make the pancake batter.

Grease or spray a 15-in x 10-in x 1 inch baking pan; set aside.

Spread the batter onto the prepared pan and bake at 400-degrees 10 to 12 minutes or until golden brown.

Cut into squares or triangles to serve. Serve with butter and maple syrup.

Yield: 6 servings

TOH file photo

LEMON-RASPBERRY DUTCH BABY

Want a bright way to start the day? This Dutch Baby Pancake with its' lemon curd and raspberries is the answer.

1/2 cup all-purpose flour

1/2 cup whole milk

1/2 tsp almond extract or 1 tsp pure vanilla extract

1/2 tsp Kosher salt

3 large eggs

3 1/2 tbsp granulated sugar, divided

3 tbsp unsalted butter cut into 6 pieces

1/2 cup heavy cream

1/4 cup lemon curd

1/2 cup fresh raspberries (blueberries would work, too)

2 tbsp toasted sliced almonds

Lemon zest for topping

Place a 10-inch oven-safe skillet in the oven in the lower third position. Preheat oven to 425 degrees.

In a blender, combine the flour, milk, extract, salt, eggs, and 2 1/2 tablespoons of the sugar and blend at low speed, scraping down sides as necessary, until batter is smooth. This will take about 30 seconds.

Carefully remove the hot skillet from the oven and add the butter. Return to the oven for about 2 minutes or until butter is melted and slightly brown. Remove from oven and quickly swirl to coat the skillet. Pour batter into the hot skillet, immediately return to the oven. Bake until the pancake is pulled from the sides and is a golden brown. This should take 16 to 18 minutes. Caution: Do Not open the oven while the Dutch Baby is baking.

While Dutch Baby is baking, add the cream and remaining sugar to a medium mixing bowl. Beat with an electric mixere on medium speed just until stiff peaks form, abou.t 2 minutes. With a rubber or silicone spatula, fold in the lemon curd until combined.

Remove Dutch Baby from the oven and dollop with the whipped cream mixture. This mixture may melt slightly. Sprinkle with the berries, almonds and lemon zest.

Serve immediately.

Yield: 4 servings

Recipe and photo from Real Simple 5 23

IRON SKILLET BAKED APPLE PANCAKE

1/4 cup (1/2 cup stick) butter

4 to 5 apples, depending on size, peeled, cored, thinly sliced
1/2 cup sugar
1/2 tsp ground cinnamon
6 large eggs, beaten
1 cup all-purpose flour
1 cup milk
1/2 tsp salt
maple syrup for serving

Preheat oven to 375 degrees.

Melt the butter in a 10-inch iron skillet; add the apple slices, sugar, and cinnamon.  Cook over medium heat while stirring until apples start to soften.

Blend the eggs, flour, milk, and salt in a mixing bowl; pour over the apple mixture in the skillet.

Bake in the skillet at 375 degrees for 30 minutes or until the pancake is puffed and tests done when you insert a wooden toothpick in the center.

Cut pancake into 6 equal servings and serve with the maple syrup.

file photo

OLD-STYLE GERMAN APPLE PANCAKE

1/2 cup all-purpose flour
1/2 tsp baking powder
1 tbsp granulated sugar
1/8 tsp salt
1/8 tsp grated nutmeg
4 eggs
1 cup milk
2 tbsp butter, melted
1 tsp vanilla extract

2 tsp olive or canola oil
1/2 cup granulated sugar, divided
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1 cup thin-sliced Granny Smith apple

1 tbsp powdered sugar for garnish

Using the first section of ingredients above, lightly spoon the flour into a dry measuring cup and level off with your finger or a knife.  Combine the flour, baking powder, granulated sugar, salt, and nutmeg in a medium bowl and stir with a whisk.  Combine the egg, milk, butter, and vanilla together in a small bowl and stir with a whisk.  Stirring with a whisk combine the egg mixture into the flour mixture.  Allow to stand for half an hour.

Preheat oven to 425 degrees.

Using the next section of ingredients, coat the bottom and sides of a heavy (preferably cast-iron) skillet with the oil.  In a cup or small bowl combine half the sugar, the cinnamon, and the nutmeg; sprinkle evenly over the bottom and sides of the prepared skillet.  Arrange the apple in a spoke-like design layer in bottom of skillet.  Sprinkle the remaining half of the sugar over the apple.  Cook over medium heat for 8 minutes until the mixture bubbles.  Slowly pour the batter over the apple.

Bake the pancake at 425 degrees for 15 minutes.  Reduce temperature to 375 degrees without removing pancake from the oven.  Bake another 13 to 15 minutes until the center is set.  Carefully loosen the pancake from the pan with a spatula; carefully slide onto a serving platter.  Sprinkle the powdered sugar over the top.

To serve, cut pancake into 6 wedges.

 This is the file photo.