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| Makes: Four 6" or One 10" Pancake | Total Time: 35 Minutes | Rating: Easy | |||||
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Melt: 4 t. unsalted butter Whisk Together; Pour into Dishes: 1/2 cup all-purpose flour 1/2 cup whole or 2% milk 2 eggs 3 T. sugar 1/2 t. vanilla extract Pinch salt Serve with: Maple Baked Fruit, right Powdered sugar Sour Cream Preheat oven to 425°. Melt 1 teaspoon butter in each of the four 6" individual low-sided dishes (or 4 t. butter in one 10" glass pie plate) by placing in heated oven. Remove dishes from oven when butter has melted. Do not allow to cool. Whisk the remaining ingredients together until smooth. Pour 1/3 cup batter in each dish (or all of it into the pie plate). Do not stir batter in with melted butter. Bake until golden and puffed, 20–25 minutes for both the individual dishes or pie plate. Serve pancakes right from the oven with Maple Baked Fruit. Sprinkle with powdered sugar. |
Maple Baked Fruit Makes: 4 Cups; Total Time: 20 Mins. Pit and Slice: 1 lb. peaches or nectarines 1/2 lb. red plums Pour Over; Bake: 1/2 cup pure maple syrup Add: 1/2 cup fresh raspberries 1/2 cup fresh blueberries Preheat oven to 425°. Pit and slice peaches and plums; spread in a shallow dish. Pour syrup over fruit; toss gently to coat. Bake along with pancakes until bubbly, 20 min. Add berries and stir fruit gently. Spoon fruit inside puff pancakes. |
Maple Baked Fruit is perfect with these pancakes. But they're also good with a little lemon juice and a lot of cinnamon sugar!
Bake until pancakes are golden brown and puffed. Serve immediately - they fall very quickly. |
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| Nutrition facts (Per individual pancake or 1/4 of 10" size):
194 calories; 36% calories from fat; 8g total fat; 4g saturated fat; 25g carbs; 82mg sodium. |
Nutrition facts (Per 1 Cup Serving):
191 calories; 3% calories from fat; 1g total fat; 0g saturated fat; 48g carbs; 5mg sodium. |
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