May 15, 2014 | Breakfast, Large Groups | 27 comments
Did you know it’s always been my dream to own a bed and breakfast?
As a teenager, I would imagine sitting on my front porch sipping coffee with my guests. Yes, sipping coffee, swapping stories of adventure, and then parting as best friends. Somehow I assumed that the incredible amount of hard laborious work involved in the day to day laundry, cleaning and running of a bed and breakfast could be put by the way side if I just smiled and served scrumptious breakfasts every morning. (I can’t even keep my own bedroom clean, what was I thinking?)
The harsh reality of this dream changed just a tad when one of my best friend’s parents actually bought and starting running a bed and breakfast in downtown Milwaukee.
OH my, some of the stories they shared…
Recently, I’ve spent a lot of time and energy dreaming about ways to mesh my love of hospitality, desire to run a bed and breakfast and love of our homestead into something real and I can’t wait to share more about that as it surfaces.
In some ways though, I get a touch of my dream on a regular basis, minus the money, fervent appreciation and swapping of adventures, mind you.
Don’t we all run a bed and breakfast to some extent? 🙂
I cook for large groups of people on a regular basis and Puff Pancakes of all different varieties make an appearance quite regularly.
They feed a crowd easily without having to stand over the griddle for an hour.
The very first basic Puff Pancake recipe that I started with years ago won over the crowd and I’ve experimented with them every since.While I LOVE using fresh peaches when they are in season, often I revert to canned peaches during the winter.
This Peach Puff Pancake Recipe is always a winner and as I don my apron, I close my eyes and imagine my porch filled with customers to my very own Bed and Breakfast. Then I open them, feed the kids and go wash the dishes.
(FYI: it’s not a traditional pancake type consistency, so the first time you make it, don’t use the word pancake with your kids or they will expect something else. While the pancake puffs immediately, it does “settle” so don’t let that surprise you. ;))
Enjoy and please know you are welcome to my “Bed and Breakfast” any time. At least we can eat this and sip coffee on my front porch.
A few of my other quick and easy “B & B” recipes are my Overnight Refrigerator Rise Cinnamon Rolls recipe,
Egg and Cheese Puffs: 5 Minute Delight
Elegant Egg Bake
Recipe: Peach Puff Pancake
Summary: This delicious Peach Puff Pancake Recipe has become a brunch “Go To” and everyone loves it.
Ingredients
- 1 1/2 cups milk
- 6 eggs
- 1 cup all purpose flour
- 5 TB Sugar
- 1 teaspoon vanilla or almond extract
- 1/2 tsp salt
- 2 tsp. cinnamon
- 2/3 stick of butter (or margarine in a pinch)
- 12 peach halves, canned, fresh or frozen, thinly sliced. (This is just an approximate. You may use less, since this loads up the pancake with peaches.)
- Brown Sugar (optional)
Instructions
- Preheat the oven to 425 degrees.
- Slice up the butter and add to 9×13 baking dish, along with the peach slices.
- Place in the oven until the butter has melted and begins to bubble.
- Mix the eggs, milk, flour, sugar, extract, salt and cinnamon until well blended.
- Pour the batter over the peaches.
- Sprinkle the top with brown sugar (optional).
- Bake for approximately 25 minutes or until top is lightly browned and pancake has puffed.
- Serve immediately with your favorite Syrup or Sauce. (I’ll try and get the Cherry Almond Sauce recipe up soon. YUM!)
- Top with whip cream and a few fresh peaches for an extra special treat.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 6
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Margreton May 15, 2014 at 5:50 pm
This looks so delicious! One problem, the instructions mention flour, but that isn’t in the list of ingredients. I was excited by the list, as I have a good friend that must eat gluten free and I thought at first that this would be perfect! Thanks for any clarifications.
Love your blog!Reply
Jenon May 15, 2014 at 6:10 pm
oh bummer – so sorry, it’s not gluten free. That was my poor editing job. Thanks for the catch.
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Eileenon June 20, 2023 at 10:33 pm
You could substitute gluten free flour for the regular flour and it would be fine.
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Whitneyon May 16, 2014 at 8:11 am
This looks great!! We have work potlucks all the time and I am a sucker for bringing in something for breakfast … I can’t wait to try to this?
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Cindyon May 16, 2014 at 10:59 am
What size pan do you use for this recipe?
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Jenon May 16, 2014 at 11:52 am
I always make a bit more than the recipe calls for and use a 9×13, but a 9×11 would be good. The only difference ends up being with the density. 🙂 Enjoy!
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Amanda {NoDakNest}on May 16, 2014 at 12:30 pm
This looks SO yummy! I pinned it to my breakfast board and can’t wait to try it!
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Michelle Kon May 16, 2014 at 4:29 pm
Will any fruit be ok? I do love peaches, but i’m just thinking about my audience 🙂
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Jenon May 18, 2014 at 9:52 am
Absolutely – we love apples in it as well. I’ve done seasonal berries too.
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Sarahon May 18, 2014 at 9:13 pm
I love the idea of using frozen peaches – how easy would that be?! Does this still taste good when cooled? I’m thinking of bringing this to a church lunch picnic, but I wonder if it loses some of its beauty when cool.
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Jenon May 18, 2014 at 9:31 pm
The “puff” goes down, but it would still look pretty. We always eat it right out of the oven, but there’s beeen a few times when there have been one or two pieces left over and I always still enjoy it. 🙂 You could bring syrup and heat the syrup up in the microwave right before serving so they could have the hot syrup to put on it?? just a thought. If you are looking for a really yummy brunch dish that’s easy to take, I love this one. https://beautyandbedlam.com/egg-puff-recipe/
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Sarahon May 19, 2014 at 9:58 am
@Jen,
Perfect – thanks!
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Jackieon May 21, 2014 at 1:43 pm
Does this have more of a crispy texture or is it more soggy?
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Jenon May 21, 2014 at 7:45 pm
I wouldn’t say it’s soggy, but definitely not crispy. It’s like a deep dish pancake texture. 🙂
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Patricia Dunnon May 22, 2014 at 9:02 am
I’ve often thought I would like to have a B & B too until I start thinking about my time restraints. I would enjoy talking to the people while sitting on my front porch swinging in my porch swing. (But I don’t have a front porch or a swing.) ; ) The recipe sounds great and I am going to give it a try. Thanks for sharing it.
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Jenon May 23, 2014 at 7:22 am
HA – I love “I’d enjoy talking to people sitting on my front porch swinging on my swing, but I don’t have them” That was me for SO many years. I still don’t have the swing, although our son just built one in the back yard, but I finally do have our porch. It took awhile but it’s as fun as you think. 🙂
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Robin Danceon May 23, 2014 at 9:38 am
I’m GONNA make this but what I’d REALLY like is to come to your B&B and YOU make it for me! Deal???
xo
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kristi@ishouldbemoppingtheflooron May 30, 2014 at 10:08 am
This looks awesome, Jen! I love dishes like this topped with a little bit of flavored creamer…yum!
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Jenon May 30, 2014 at 1:20 pm
You read my mind. Another one of my recipes I actually use the flavored creamer instead of the milk. Adds such a great change up.
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Traceyon June 16, 2014 at 11:49 pm
I might have to make this as a surprise dinner tomorrow! Looks so yummy.
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Jenon June 17, 2014 at 8:27 am
YAY! your sweet face is showing up in my comments. No more spam for you. 🙂
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carlaon July 28, 2014 at 11:15 am
Can you pleas confirm how much butter/marg to use.
thanks!Reply
Jenon July 28, 2014 at 1:11 pm
Yes, 2/3 stick of butter
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Shanon July 28, 2014 at 6:01 pm
Can you use buttermilk for part of the milk? I’m always trying to use mine up
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Jenon July 28, 2014 at 7:02 pm
I haven’t, but I am sure it’s a good substitute. May change the taste just a bit, possibly with a bit of a tang, but I’m sure it will be delicious. 🙂
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sallyeeon July 23, 2018 at 12:44 pm
Hi,
Would this work in individual ramekins?
Thanks.Reply
Jenon July 25, 2018 at 11:59 am
I would think so, but I haven’t tried it so couldn’t promise how the “puff” look would turn out. It would still be yummy, I am sure. 🙂
Reply
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