Pancakepuff pan recipes?

[cat lover]

I already found one of the Pancake Puff pans in the thrift store! But; no recipes! Anyone have any they care to share? I went to the official site and you are supposed to be able to view the recipe book, but I can't get it to ever open so if you have any to share I would appreciate it.

[Audrey]

I actually had no clue what a pancake puff was. So I just did a google search and found not only photos but several recipes. http://www.grouprecipes.com/s/pancake-puff/recipe/1/relevancy This is one link to several recipes. Hmmm these look really yummy!!

[cat lover]

Actually I didn't see any of them looking for I'm sorry ,but all I saw was puff pancakes recipes. The recipes I'm looking for is for a cast iron pan that has 7 individual "wells" in it for the batter. After they are baked you can fill the little cakes with different fillings.

[Audrey]

Have you tried calling or writing them to see if you can get their recipe book?

[cat lover]

:( Yes, I did that first, but their answer was if I bought a new set I'd have everything I need!:mad:

[Audrey]

Wow...how unhelpful :( I did see a few recipes on the "official" website, but it was only 3 or 4 of them.

[Kricket]

The Pancake Puff Pan™
Thank you for the purchase of the Pancake Puff Pan™. We have included this recipe booklet with some of our favorite recipes and garnishing ideas to help you create the perfect pancake puffs. Please feel free to experiment with your own creations. The creative cooking possibilities for your Pancake Puff Pan™ are endless.
Getting Started
First thing you should do is give it a good wash in hot soapy water and dry thoroughly.
Your new Pancake Puff Pan$trade; has a non-stick surface. You do not need to cure the pan but we recommend pre-heating the pan and coat it with any vegetable oil as you would a traditional cast iron pan. Make very sure you do not over heat the pan or you will ruin the non-stick surface. You are now ready to make delicious pancake puffs.
Prepare one of your favorite recipes from the following pages, or if you are using a store purchased batter, prepare the batter for cooking. Follow the instructions on the batter package.
Use a low to medium heat when making pancake puffs, or they will turn dark before cooking on the inside.
You may use butter, oil or margarine to coat the wells before pouring in the batter, or for a low fat way to cook pancake puffs just pour batter into the wells without using any of the above.
When the oil in the pan is just starting to get hot, test by putting a little bit of batter into the wells. If it bubbles, it is ready to bake.
Fill the wells 3/4 full and let cook. Use the supplied wooden flipping sticks to turn the puffs over. You will know they are ready to turn when the underside is a golden brown color.
After you are finished baking, I recommend using a paper towel to wipe the wells dry. The pan should wipe clean and dry. Since the Pancake Puff Pan™ is made from durable cast iron; wash with clear water only as necessary. Less water helps in long term curing. Occasionally you may need to do a more thorough cleaning with mild dish soap and water, but always coat pan with cooking oil after washing.
You will be a hit at your party, when you serve up these delicious pancake puffs, and your guests will love you for it.
Now go and have some fun!!

Table of Contents
Basic Buttermilk Pancake Puff Mix
Classic Pancake Puff Mix
European Pancake Puff Mix
Cornbread Puffs
Brownie Puffs
Blueberry Muffin Puffs
Applesauce Pancake Puffs
White Cake Mix Puffs
Omelet Puffs
Crab Cakes Puffs
Idea Selections
Basic Buttermilk Pancake Puff Mix
(You can use your favorite pancake or waffle mix)
2 cups bisquick mix
1 3/4 cups buttermilk
1 teaspoon baking soda
1 egg
Mix bisquick mix, buttermilk, soda and egg in bowl. Heat Pancake Puff Pan™ and brush butter into each well. Fill wells 3/4 full with batter. You can add fresh fruit, bacon bits or cooked sausage pieces in center. When bubbles form on top and edges dry out, turn. Cook other side until golden brown. Drizzle your favorite syrup, jam or preserves on top and enjoy.
Classic Pancake Puff Mix
2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, melted
2 cups buttermilk
1 cup vegetable oil or melted butter for frying
Beat egg whites until stiff. Mix together flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk and beat until smooth. Gently fold in the egg whites last. Put 1 tablespoon oil or melted butter in the bottom of each well. Fill wells 3/4 full with batter. When bubbles form on top and edges dry (like pancakes), turn them quickly (using included turning sticks). Continue cooking, turning pancake puffs until golden brown. Serve hot with butter, jam, applesauce or cinnamon and sugar.
European Pancake Puff Mix
4 eggs
1 1/2 cups milk or buttermilk
2 cups buckwheat pancake mix or buttermilk pancake mix
1 tablespoon sugar
1 teaspoon vanilla
Beat eggs and milk together in a large bowl until smooth. Gradually beat in pancake mix and sugar. Add vanilla. Heat Pancake Puff Pan™ over medium heat and brush wells lightly with butter. Pour in batter and brown, turn and brown other side. Turn out onto hot serving plate, top with sweet butter and sprinkle with powdered sugar.
Immediately after pouring the batter into the wells, you can add about 1/2 teaspoon of chopped fruit in the center of each depression.
Cornbread Puffs
(You can use your favorite Cornbread mix)
1 cup milk
1/4 cup butter or margarine, melted
1 egg
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Heat Pancake Puff Pan™ and brush melted butter into each well. Fill wells 3/4 full with batter. When the edges get dry and the top becomes bubbly turn. Cook until golden brown on all sides. Serve hot with butter, jam or honey.
For a creamier cornbread use an 8-ounce can of cream style corn in place of the milk. For a little added zest you can add chopped jalapenos to the batter then cook as directed.
Brownie Puffs
(You can use your favorite Brownie mix)
3/4 cups butter
2 cups packed brown sugar
3 eggs
4 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup walnuts, optional
In a large bowl cream together the butter, brown sugar, and eggs until light and fluffy. Stir in unsweetened chocolate and vanilla until well blended. Mix in the flour, and then the walnuts. Heat Pancake Puff Pan™ and brush wells lightly with butter. Fill wells 3/4 full with brownie mix and brown. Turn and brown other side. Roll in nuts and/or candy sprinkles. Sprinkle with powdered sugar.
Blueberry Muffin Puffs
(You can use your favorite Blueberry Muffin mix)
1 cup milk
1 egg
1/3 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/2 cup fresh blueberries
In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries, gently mix the batter with only a few strokes. Heat Pancake Puff Pan&trade and brush wells lightly with butter. Fill wells 3/4 full with blueberry muffin mix and brown. Turn and brown other side. Serve hot.
Applesauce Pancake Puffs
3 1/3 cups all-purpose flour
1 cup applesauce
3/4 cup white sugar
2 tablespoons shortening
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
Cinnamon-sugar mixture, if desired
Beat 1 1/3 cup flour and remaining ingredients except cinnamon-sugar mixture in a large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining 2 cups flour. Heat Pancake Puff Pan™ and brush wells with butter. Fill wells 3/4 full with mix and brown. Turn and brown other side. Sprinkle with cinnamon-sugar mix, powdered sugar or roll in finally chopped nuts. Serve warm.
White Cake Mix Puffs
2 1/4 cups cake flour
1 1/2 cups white sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla extract
4 egg whites
In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla. Beat 2 minutes on high speed, scraping bowl occasionally. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, and then quickly fold in remaining whites until no streaks remain. Heat Pancake Puff Pan™ and brush wells with butter. Fill wells 3/4 full with mix and brown. Turn and brown other side. Fill with pudding, pie filling or custard.
Omelet Puffs
4 eggs
1/4 cup milk
Salt and Pepper to taste
4 slices ham, chopped (optional)
1/2 cup shredded cheddar cheese
2 tablespoons chopped onion (optional)
2 tablespoons chopped bell pepper (optional)
4 tablespoons chopped fresh tomato (optional)
4 fresh mushrooms, slices (optional)
Mix all ingredients in a bowl. Heat Pancake Puff Pan™ over medium heat and brush wells lightly with butter. Fill wells 3/4 full with egg mix and brown, turn and brown other side. Serve hot. Garnish with salsa, crumbled bacon, grated cheese or chopped green onions.
Crab Cakes Puffs
1 lb crab meat (canned crab meat or Salmon can be substituted)
1 egg
1 slice bread (crumbled)
1 tablespoon mayonnaise
1 tablespoon mustard
1 teaspoon baking powder
1 tablespoon milk
1/2 teaspoon parsley
1 tablespoon old bay seasoning
1 tablespoon Worcestershire sauce
Crumble bread in crab meat, beat egg, mustard, mayonnaise and milk. Add baking powder and seasoning. Beat. Add to crab meat and mix well. Heat Pancake Puff Pan™ and brush wells lightly with butter. Spoon in crab cake batter and brown, turn and brown other side. Garnish with grated cheese. Serve with ****tail sauce.
Idea Selections
Fillings:
Jam
Jelly
Pie filling
Preserves
Honey
Pudding
Custard
Fresh Fruit
Meat
Eggs (use separated yolks)
Cheese
Chocolate
Whipped Cream
Nuts
Decorating Idea:
Sprinkle on powder sugar, cinnamon sugar. Roll in candy sprinkles or finely chopped nuts.
Drizzle with your favorite pancake syrup, fruit, syrup, honey, fruit preserves or sliced fresh fruit

[Audrey]

Wow...that is awesome.

[cat lover]

Thanks Kricket!!!!! Have you used this pan yet?

[cat lover]

Made the Cornbread Puffs amd really liked them. Anyone else had any experience using this pan?