Data Info

Puffed Oven Pancake Tasty Treats Thursday

I shared a photo of my Puffed Oven Pancake last fall and had so many requests for the recipe that I thought I would share it here on the blog. These cream puff like pancakes are great for anytime of the day. I have always made them for dinner, but they would be great for breakfast or even as a dessert. I end up making at least 4 of these pancakes now that the boys are bigger and eating so much more as teenagers. Even though these are super easy to make, they do take time in the oven so make sure you give yourself plenty of time if you have to make multiples like I do.


Here is what you will need:
An oven proof skillet or well seasoned stoneware (I use my Pampered Chef round or square baker stone)

I start my sauce before anything else, because peeling the apples takes the longest and you need time for your apples to cook and soften.



Pancake Ingredients:
2 tbls butter
3 eggs
1/2 C all-purpose flour
1/2 C milk


Preheat oven to 400 degrees. Mix eggs with flour until blended, then add your milk and mix until smooth. Place 2 tbls in skillet and place in oven until melted. Once butter is melted pour your pancake mixture into skillet and bake for 20-25 minutes. Pull out pancake with it is golden brown on peaks. Unfortunately my pancake never stays all tall and fluffy, it always falls flat! *NOTE* do not double recipe, it works best if you start out with new ingredients each time you make a new pancake. You have plenty of time to do this while waiting for pancakes to bake in the oven. 



Cut a nice wedge for each plate and top with Chunky Apple Sauce and lightly dust top with powdered sugar. Serve warm!



Happy Tasty Treats Thursday!!
Hugs,
Pam

Available link for download

polar opposite pound cakes and a wolf countertop oven giveaway!

All my life, Ive always thought I was a person of medium luck. I can counter almost every extremely fortuitous moment Ive ever had with a completely polar opposite moment, a Murphys Law type situation in which everything that could have gone wrong went wrong. Everythings always an extreme that eventually gets balanced out in the end.

My San Francisco apartments a great example. By milking my circle of friends and acquaintances, I lucked out and somehow found a great apartment (complete with a washer and dryer!) in one of the worlds tightest and most competitive rental markets while still 600 miles away. The price? An extremely finnicky and laughably unreliable oven. One whose broiler drawer occasionally falls off its hinges without any provocation whatsoever. One thats so small that it doesnt even fit a cookie sheet pan widthwise. One whose temperature regulation is so bad that the only way to prevent things from burning and overroasting is to open the oven door at random times (which of course, has potentially disastrous effects on the leavening of baked goods).

You know — pretty much the worst kind of oven for a baking and desserts blogger who bakes three times a week and used to diligently record how 10 degrees difference in baking temperature would affect the final baked good.

But hey, the neighborhoods great, so theres that.

And now, after months of narrowly avoiding sunken cake centers and burnt cookie bottoms, it seems that Fortune has smiled on me and sent Lady Luck knock, knock, knockin on my door to balance the scale. This time, luck came in the form of Wolf Gourmet Appliances. "Hi Michelle," the email read. "Would you be interested in testing out our new countertop convection oven?"

It was almost like they knew.


And of course, Wolfs countertop oven is the extreme opposite of my apartments comically terrible oven. For starters, The Wolf (from hereon out, I will refer to said oven as The Wolf because I name all the appliances in the kitchen and The Wolf is literally and figuratively a beast) could fit a quarter sheet pan widthwise despite only being a little bit bigger than a microwave. Control was a breeze, with dials that allowed you to program different modes (baking? broiling? roasting? toasting? its all there, baby) and baking temperature to the most specific degree. In fact, The Wolf was so good at maintaining internal temperatures that its thermometer would actually show a change oven temperature every time I opened the oven door whenever I tested these pound cakes for doneness.

Which, if youre a big bake nerd like me, is a big FREAKING deal.

And dont even get me started about the convection setting. Dont even! Because what a freaking dream. They baked up my pound cakes perfectly, giving my chocolate hazelnut and banana pound cake its signature "crackly allover" top and my lemon pound cake its signature center split. I usually hate baking pound cakes in regular ovens since the center takes so friggin long to set. By the time the centers finished, the edges of the cake have burnt up and dried out. But because the confection setting blows air around to spread out the heat evenly, the centers of each cake finished baking in time with the edges, producing a nice even color and a consistent moist texture throughout the cake. Epic.

So Ive got a special treat for all you lovely readers of Hummingbird High — Im giving away a Wolf countertop convection oven to one of you lucky folks!!! Use the widget below to gain contest entries by leaving a comment on this post and/or by following me on Twitter, Instagram, and/or Pinterest. If you already follow me on any of those channels and want to enter the giveaway, youll still need to confirm that you do via the widget. The giveaway is only open to U.S. and Canadian residents and lasts one week, ending on 10/20/2015.


As for these pound cakes, you can find the recipes for them over on Wolfs blog, Food Notes. In the spirit of polar opposites, I whipped up two completely different pound cakes: a chocolate hazelnut and banana pound cake, and a pomegranate and lemon syrup butter pound cake. Both are delicious and amazing in very different ways. Whether you prefer fruit or chocolate, you can choose your own adventure! And dont forget — you can gain even more entries to my giveaway by leaving a comment on the Food Notes post telling me which cake appeals most to you. Ill be watching and taking notes for when I develop recipes in the future.

Good luck!


Thank you to Wolf Gourmet for sponsoring this post by providing the compensation to make it happen, as well as countertop convection ovens for me and one of my readers. All thoughts and opinions are my own, and every single Wolf Gourmet appliance Ive ever tried has been a godsend. Im seriously considering re-outfitting my Portland kitchen with all their appliances. And finally, thank YOU for supporting Hummingbird High and my sponsors!

Available link for download