Pancake Puffs

18 years ago

I was watching HGTV the other day and this commercial must have come on 100 times! I have to admit I'm curious though. The puffs look pretty good and I think DD would eat them (she's picky!!). And the other kinds of food puffs looked good. I researched it on Amazon and the comments weren't that great (hard to use, takes too long). I doubt I'd order one, I'd probably wait until I see one at a garage sale or something.

Anyone have one?

Teresa

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Comments (15)

lindyluwho
18 years ago
DD got one of these and was very please. Her kids love the things she makes with this.

Linda
marygailv
18 years ago
I have never seen the commercial for "pancake puffs" but knew immediately they must be the American version of Danish aebleskivers which my husband's family had often during the holidays, so looked up pancake puffs on Google. You put a little oil in the indentation each time you replace the batter, put in a little dough and we would put in a drop of applesauce. You have to use something like a crochet needle to turn them over. They are delicious, but time consuming for the cook. You need 5 or 6 of the (or more) per person to fill you up and they aren't something you want to make ahead.

A cast iron aebleskiver pan works best.
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I live about 4 miles from the Nordic Ware outlet store. I always pass it on the way to my favorite grocery store. Reading this thread prompted me to stop in today. I bought a cake pan that will make a pirate ship, and another that will make a castle. I already have a large cast iron ebelskiver pan - but the outlet store had mini-puff pancake pans. I bought the only two they had left. One for me and one for an unsuspecting forum member! Can you believe we still have this much snow left? And it's been sunny and 40-50 degrees for two days. This is how it goes in Minnesota. Winter one day and spring a week later. I hope the unsuspecting forum member loves the mini pan. It will make 5 ebelskivers at one time. Barnmom linked a recipe that looks light and tasty. Thanks Eileen. Ann posted a recipe that produces a heavier/denser product but is considerd more traditional by some. The recipe I use makes a pancake puff that is almost like a popover. Great find Eileen. Thanks for posting it. I see a couple of other older threads on the subject were brought to the top because of your thrift store score. I hope Alice enjoys it for years to come. Teresa
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Here it is from the breakfast ideas post: Apple puff pancake recipe: * 2 apples or pears * 1-2 Tbsp. canola oil * 1-2 Tbsp. butter * 1-2 Tbsp. sugar * Pinch cinnamon * 3 large eggs * 3/4 cup all-purpose flour * 3/4 cup milk * Powdered sugar and lemon slices, for serving Preheat the oven to 450Ã¯Â¿Â½F. Peel (if you want), core and slice the apples. In a large skillet (if you have an ovenproof one, use it), saute the apples in the oil and butter over medium heat for a minute or two. Sprinkle them with the sugar and cinnamon and cook until they start to turn golden and begin to soften. Remove the apples from the heat. Whisk together the eggs, flour, and milk. DonÃ¯Â¿Â½t worry about getting all the lumps out. Now you can proceed one of two ways: 1) Pour the batter over the apples in the skillet and put it in the oven. (If you donÃ¯Â¿Â½t have an ovenproof skillet, pour the sauteed apples into a deep dish pie plate and pour the batter over them.) The apples will bake straight into the pancake, but it wonÃ¯Â¿Â½t rise quite as high with the fruit inside; or 2) Remove the apples and set them aside to serve on top, then pour the batter into the hot pan. This way the pancake will rise even higher and look more dramatic. Bake for 20-25 minutes, until the pancake is puffed and golden. Cut it into wedges and serve warm with the fruit and a sprinkling of powdered sugar. Serves 4.
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Comments (11)
It worked!!! And they looked so cute! Both DH and DS really liked them. They are a winner! I also liked them for myself in regards to portion size. I just ate 2 little ones instead of a big pancake. Probably the same amount but it seemed like I was sticking to my diet more. Yes, it is a little more difficult then it looks in the video. It takes awhile to master the technique. Keep turning, medium low heat and spray oil the pan each time worked for me. Also do the middle one last because it cooks the fastest. They were also maybe more difficult because I used Krusteaz WW pancake mix. So some looked more like the surface of the moon then a nice smooth ball but they tasted good. And I served them with sauted apple slices (Staymen-Winesap from our tree) with a little powdered sugar and Penzeys cinnamon. Clare
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Comments (22)
So I decided to use Alton Brown's recipe. https://www.foodnetwork.com/recipes/alton-brown/sweet-or-savory-pate-a-choux-recipe-1913361 Other than having much simpler instructions, it had a feature I though made sense to get puffiness...start with a hot oven and turn it down. Since I had dough leftover from yesterday's fiasco, I thought id just use some as a trial for my oven temps. So I piped a few haphazardly as a test. First, because it was refrigerated, the dough had a lot more substance than yesterday's, which turned out almost flat. Second, the two-temp oven trick really puffed things up! Look at today. using the same batter.... they are fine! Anyway, now that I've tested AB's oven temp paradigm, I am starting all over and using his recipe (only slightly different), too. Glad to have the time to test all this, and will be turning this "rescued" batch into profiteroles for tonite's guests.
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minnie_tx
18 years ago
A Texas TV station tests the new TV things and this one got rave reviews!!
gwanny2three
18 years ago
I saw that...over and over too! LOL...Ricky tells me today that he wants me to get it and put chocolate in them. I was curious too as to if it works good or not.
lilliepad
18 years ago
Interesting.......here's a link.

Here is a link that might be useful: Pancake Puffs
rosebudms
18 years ago
I remember those things from a visit to Solvang, California, years ago. Solvang was an interesting place. As i recall, the aebleskivers were delicious.
stephmc72
18 years ago
I just saw a commercial for this the other day. I was wondering about it too.
caflowerluver
18 years ago
My DS saw that commercial and wanted me to buy one. I think I will wait till I find one at the thrift store. It is not worth $20 + S&H. They remind me of cream puffs that my mom use to make when I was little.
Clare
sjarz
18 years ago
Basically it's an egg poacher with a handle as far as I can tell - so why not take the Red Green approach - take a handle off a pot or frying pan that is no longer in service and duct tape it to a large egg poacher, and voila, your own pancake puff maker...ROFL.
Suzan J
marygailv
18 years ago
As far as I can remember, an egg poacher is usually aluminum and sits above water. It probably isn't made of very heavy aluminum and probably would get pretty hot directly on the heat and not condusive for cooking the puffs.
teresava
Original Author
18 years ago
I saw them on sale at Rite Aid today. Regular price $19.99-sale price $9.99.

Hmm...I'm getting tempted. Just afraid it'll be one of those things that's fun at first, then I never use again!
glenda_al
18 years ago
Found this while looking for pancake puffs, and thought I'd share.
I will try them with egg substitute.
The Spike seasoning, could not find, but sure any seasoning will work.

Just sharing!

EGG "MUFFINS"
(makes 12)
10-12 eggs
2 T fat free half and half
1-2 tsp. Spike Seasoning
1 1/2- 2 cups diced meat: canadian bacon, ham, cooked turkey sausage or cooked veggie sausage
1 1/2- 2 cups grated low fat cheese (I like sharp cheddar or feta)
Optional, but highly recommended, 3 green onions diced small.

Preheat oven to 375. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, cheese and green onions. You want the muffin cups to be 3/4 full, with just enough room to pour a little egg around the other ingredients. Beat eggs well with the half and half (you could use milk). Pour egg into each muffin cup until it is full to the brim, nearly overflowing. Bake 25-30 minutes until muffins have risen above the rim of the muffin cups and are slightly browned and set.

These freezer well. For best results, thaw in refrigerator before microwaving. I like to wrap them in a paper towel when reheating in microwave to soak up some of the liquid that is sometimes released.
lilliepad
18 years ago
Why couldn't you just make them in a muffin pan or one of the mini muffin pans? They just wouldn't be round on the bottom but what difference would it make? There's always a gadget out there for us to spend our money on when something we already have would probably work just as well.LOL
kayjones
18 years ago
Spike's seasoning comes in either regular or salt free. Made by Modern Products, Inc., Milwaukee, Wisconsin, 53209, U.S.A. Spike's is a commercial product that is available at most supermarkets (in the spice section) and health food stores.
joyfulguy
18 years ago
Glenda AL,

Surely you've missed/neglected something ...

... where's the " ... Mc ... " in the middle of the subject line of your recipe?

o j

Pancake Puffs

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Pancake Puffs

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