“All happiness depends on a leisurely breakfast.” ~ John Gunther
Sundays call out to me for a relaxing delicious breakfast. Last Sunday was really screaming for attention. The to do list was short and the weather was finally sunny after a lot of rain. The winning recipe, one of our favorites, was Puff Pancake. However, I realized that I didn’t have any cream cheese. My husband went willingly off to the store while I started the breakfast.
A puff pancake is also known as a Dutch baby pancake. It is a large sweet popover served for breakfast. These pancakes are great with any fresh berry as well as sliced peaches and honey.
Gather the ingredients.
Preheat the oven to 400 degrees.
Prepare the blueberry sauce. In a medium sized saucepan add the blueberries, sugar, cornstarch, cinnamon, and juice.
Bring to a boil and cook until thickened.
In the bowl of a food processor with a metal blade, add the eggs,
milk,
honey, cream cheese, flour, salt and baking powder.
Cover and blend for 2 minutes. Let rest.
In an ovenproof 10” skillet, add the butter. Put the pan in the oven until the butter melts and turns brown.
While the butter in melting, scrape down the sides of the food processor and blend for 1 minute.
Remove the pan from the oven and pour the batter into the hot skillet.
Return to the oven and bake for 20 to 25 minutes until the pancake is puffed and golden brown.
While the pancake in baking, whip the whipping cream.
When the pancake is golden brown, remove it from the oven and sprinkle with powdered sugar.
Cut into 6 pieces. Place a piece onto a plate and drizzle the blueberry sauce over the top. Add a dollop of whipped cream.
Enjoy.
Honey Puff Pancake with Blueberry Sauce Recipe
By Published: June 30, 2013
- Yield: 6 Servings
- Prep: 20 mins
- Cook: 25 mins
- Ready In: 45 mins
Adapted from Classic Pillsbury Cookbooks #79 Breakfasts and Brunches
Ingredients
- 1 1/2 cups fresh blueberries Blueberry sauce
- 1 1/2 teaspoons cornstarch Blueberry sauce
- 1/4 teaspoon cinnamon Blueberry sauce
- 1/4 cup white sugar Blueberry sauce
- 2 tablespoons orange juice or grapefruit juice Blueberry sauce
- 1 cup milk Puff Pancake
- 6 large eggs
- 3 tablespoons honey
- 3 ounce package of cream cheese, softened
- 1 cup white flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 tablespoons butter
- 1 cup heavy cream
Instructions
- Gather the ingredients.
Preheat the oven to 400 degrees.
- Prepare the blueberry sauce.
- In a medium sized saucepan add the blueberries, sugar, cornstarch, cinnamon, and juice.
- Bring to a boil and cook until thickened.
- In the bowl of a food processor with a metal blade, add the eggs, milk, honey, cream cheese, flour, salt and baking powder.
- Cover and blend for 2 minutes. Let rest.
- In an ovenproof 10” skillet, add the butter. Put the pan in the oven until the butter melts and turns brown.
- Remove the pan from the oven and pour the batter into the hot skillet. Return to the oven and bake for 20 to 25 minutes until the pancake is puffed and golden brown.
- While the pancake in baking, whip the whipping cream.
- When the pancake is golden brown, remove it from the oven and sprinkle with powdered sugar.
- Cut into 6 pieces. Place a piece onto a plate and drizzle the blueberry sauce over the top. Add a dollop of whipped cream.
- Enjoy!!
This is my favorite breakfast; particularly when hungry. And, with the whip cream maker/dispenser, it’s easy to add more as you eat.
Best, Ralph