Post by JJ Judkins on Nov 12, 2008 22:51:10 GMT -6
* Exported from MasterCook *
Basic Puff Pancake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
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4 tablespoons unsalted butter
1/2 cup milk
1/2 cup all-purpose flour
1/4 cup granulated sugar
2 large eggs
1 pinch ground nutmeg
2 tablespoons confectioner's sugar (optional)
Heat oven to 425 degrees.
Melt butter in 10-in. ovenproof skillet over medium heat, tilting pan to coat sides.
Whisk milk, flour, granulated sugar, eggs, and nutmeg in medium bowl. Pour into skillet; cook 1 minute.
Place in oven and bake until puffed and golden, 12-15 minutes. Sprinkle with confectioner's sugar or serve with topping, if desired. Serve immediately.
VARIATIONS:
Caramelized Apple: Toss 2 cups diced pared apples with 1 Tb lemon juice. Melt 2 Tb butter in separate 10-in. skillet over medium-high heat; add 2 Tb sugar and the apples. Cook, stirring frequently, until apples are lightly caramelized, 5-7 minutes. Add 1/4 cup raisins, 1 Tb applejack, and 1/4 tsp ground cinnamon; cook 1 minute. Stir apples into batter before pouring into skillet.
Pineapple-Kirsch: Marinate 1 cup diced fresh or drained canned unsweetened pineapple in 1/4 cup kirsch 20 minutes. Drain; add to skillet. Pour in batter. Substitute brown sugar for confectioner's.
TOPPINGS:
Rum-Glazed Banana: Cut 2 firm ripe bananas diagonally into 1-in. slices; toss with 2 Tb lemon juice. Melt 2 Tb butter in separate 10-in skillet over medium heat. Add bananas; saute 30 seconds. Add 3 Tb dark rum, carefully ignite, and cook 1 minute. Spoon warm topping over baked Basic Pancake. Substitute brown sugar for confectioner's.
Cranberry-Orange: Heat 1 1/2 cups fresh or frozen cranberries, 1/2 cup brown sugar, 3 Tb orange juice, 1 tsp grated orange zest, and 1/2 tsp ground cinnamon in heavy medium saucepan over medium heat to boiling. Cook, stirring frequently, until thickened, 4-5 minutes. Remove from heat; stir in 1 1/2 tsp orange-flavored liqueur and 1 small pared orange cut into small wedges. Refrigerate 30 minutes; serve with bake Basic Pancake.
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Per Serving (excluding unknown items): 175 Calories; 10g Fat (51.7% calories from fat); 4g Protein; 17g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Basic Puff Pancake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons unsalted butter
1/2 cup milk
1/2 cup all-purpose flour
1/4 cup granulated sugar
2 large eggs
1 pinch ground nutmeg
2 tablespoons confectioner's sugar (optional)
Heat oven to 425 degrees.
Melt butter in 10-in. ovenproof skillet over medium heat, tilting pan to coat sides.
Whisk milk, flour, granulated sugar, eggs, and nutmeg in medium bowl. Pour into skillet; cook 1 minute.
Place in oven and bake until puffed and golden, 12-15 minutes. Sprinkle with confectioner's sugar or serve with topping, if desired. Serve immediately.
VARIATIONS:
Caramelized Apple: Toss 2 cups diced pared apples with 1 Tb lemon juice. Melt 2 Tb butter in separate 10-in. skillet over medium-high heat; add 2 Tb sugar and the apples. Cook, stirring frequently, until apples are lightly caramelized, 5-7 minutes. Add 1/4 cup raisins, 1 Tb applejack, and 1/4 tsp ground cinnamon; cook 1 minute. Stir apples into batter before pouring into skillet.
Pineapple-Kirsch: Marinate 1 cup diced fresh or drained canned unsweetened pineapple in 1/4 cup kirsch 20 minutes. Drain; add to skillet. Pour in batter. Substitute brown sugar for confectioner's.
TOPPINGS:
Rum-Glazed Banana: Cut 2 firm ripe bananas diagonally into 1-in. slices; toss with 2 Tb lemon juice. Melt 2 Tb butter in separate 10-in skillet over medium heat. Add bananas; saute 30 seconds. Add 3 Tb dark rum, carefully ignite, and cook 1 minute. Spoon warm topping over baked Basic Pancake. Substitute brown sugar for confectioner's.
Cranberry-Orange: Heat 1 1/2 cups fresh or frozen cranberries, 1/2 cup brown sugar, 3 Tb orange juice, 1 tsp grated orange zest, and 1/2 tsp ground cinnamon in heavy medium saucepan over medium heat to boiling. Cook, stirring frequently, until thickened, 4-5 minutes. Remove from heat; stir in 1 1/2 tsp orange-flavored liqueur and 1 small pared orange cut into small wedges. Refrigerate 30 minutes; serve with bake Basic Pancake.
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Per Serving (excluding unknown items): 175 Calories; 10g Fat (51.7% calories from fat); 4g Protein; 17g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0