Turkey Puff Pancake Recipe

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Turkey Puff Pancake Recipe
Turkey Puff Pancake Recipe photo by Taste of Home
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Turkey Puff Pancake Recipe

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"Your family or guests are sure to say 'Wow!' when you present them with this dish that rises so high and browns so beautifully," notes Patricia Millmann from Wauwautosa, Wisconsin. "I sometimes add water chestnuts for crunch."
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min.

Ingredients

  • 3 tablespoons butter
  • 2 large eggs
  • 3/4 cup 2% milk
  • Dash cayenne pepper
  • 3/4 cup all-purpose flour
  • TOPPING:
  • 2 tablespoons butter
  • 3/4 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 3/4 cup turkey or chicken broth
  • 1/4 cup 2% milk
  • 2 cups shredded cooked turkey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese

Directions

Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven 3-4 minutes or until melted. Meanwhile, in a small bowl, whisk eggs, milk and cayenne. Whisk flour into egg mixture until blended. Pour into prepared pie plate. Bake 18-20 minutes or until golden brown and center is set.
Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in turkey, salt and pepper.
Cut pancake into wedges. Spoon turkey mixture over wedges; sprinkle with Parmesan cheese. Serve immediately. Yield: 4 servings.
Originally published as Turkey Puff Pancake in Taste of Home April/May 2002, p18

Nutritional Facts

1 serving: 450 calories, 24g fat (13g saturated fat), 201mg cholesterol, 610mg sodium, 26g carbohydrate (4g sugars, 1g fiber), 30g protein.

  • 3 tablespoons butter
  • 2 large eggs
  • 3/4 cup 2% milk
  • Dash cayenne pepper
  • 3/4 cup all-purpose flour
  • TOPPING:
  • 2 tablespoons butter
  • 3/4 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 3/4 cup turkey or chicken broth
  • 1/4 cup 2% milk
  • 2 cups shredded cooked turkey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  1. Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven 3-4 minutes or until melted. Meanwhile, in a small bowl, whisk eggs, milk and cayenne. Whisk flour into egg mixture until blended. Pour into prepared pie plate. Bake 18-20 minutes or until golden brown and center is set.
  2. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in turkey, salt and pepper.
  3. Cut pancake into wedges. Spoon turkey mixture over wedges; sprinkle with Parmesan cheese. Serve immediately. Yield: 4 servings.
Originally published as Turkey Puff Pancake in Taste of Home April/May 2002, p18

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MY REVIEW
ejshellabarger User ID: 3870843 236810
Reviewed Nov. 6, 2015

"I enjoyed trying this recipe. The topping was savory and delicious (I used leftover chicken from a rotisserie chicken instead of turkey). I've never made anything like the pancake before and, while it was a fun experiment, I'll probably just stick to biscuits or rice as the base next time. Thanks for the recipe!"

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