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Subject: "Pancake & Waffles Recipes"

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Printer-friendly copy     Conferences Recipe Board Topic #176 Reading Topic #176

bignasty197800 Member since Oct-2-04 6279 posts Feb-24-09, 11:13 PM (EST)   "Pancake & Waffles Recipes"   Yogurt-Topped Granola Pancakes 2 cups Fiber One™ Complete pancake mix (from 28.3-oz box) 1 1/3 cups cold water 1/2 cup granola cereal 2 containers (6 oz each) Light Fat Free strawberry yogurt Additional granola cereal, if desired 1. Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening. 2. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in 1/2 cup cereal. 3. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. 4. Serve pancakes topped with yogurt and additional cereal. Banana-Walnut Pancakes with Caramel Topping Pancakes 2 cups Fiber One™ Complete pancake mix (from 28.3-oz box) 1 1/3 cups cold water 1/2 cup mashed ripe banana 2 tablespoons chopped walnuts Toppings 1 firm ripe banana, sliced 2 teaspoons chopped walnuts 1/4 cup fat-free caramel topping 1. Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening. 2. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts. 3. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. 4. Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping. Apple Oven-Baked Pancake 2 tablespoons butter or margarine 1 egg 3/4 cup Fiber One™ Complete pancake mix (from 28.3-oz box) 1/2 cup milk 1/4 teaspoon vanilla 1 small apple, very thinly sliced 1 1/2 teaspoons cinnamon-sugar Maple-flavored syrup, if desired 1. Heat oven to 400°F. While oven is heating, melt butter in 9-inch glass pie plate in oven. 2. Meanwhile, in small bowl, beat egg with wire whisk or egg beater. Beat in pancake mix, milk and vanilla. Pour over melted butter in pie plate. Arrange apple slices on batter. Sprinkle with cinnamon-sugar. 3. Bake 15 to 20 minutes or until edges are deep golden brown. Serve warm with maple syrup. Fruity Yogurt Pancakes 2 cups Pancake mix 1/2 cup milk 1 tablespoon sugar 2 eggs 1 container (6 oz) Fat Free yogurt (any fruit flavor) Fresh fruit and additional yogurt, if desired 1. Heat griddle or skillet; grease if necessary. In medium bowl, stir Pancake mix, milk, sugar, eggs and 1 container yogurt until blended (batter will be thick). 2. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Spread batter slightly. 3. Cook until edges are dry. Turn; cook until golden brown. Serve topped with fruit and additional yogurt. Chocolate Pancakes with Strawberries 3/4 cup light chocolate soymilk 1/4 cup fat-free egg product 1 tablespoon canola or vegetable oil 3/4 cup all-purpose flour 2 tablespoons sugar 2 tablespoons unsweetened baking cocoa 1 teaspoon baking powder 1/8 teaspoon salt 1 cup sliced fresh strawberries Sliced banana, if desired Fat Free French vanilla yogurt, if desired 1. In medium bowl, beat soymilk, egg product and oil with wire whisk until smooth. Stir in remaining ingredients except strawberries, banana and yogurt. 2. Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. 3. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Serve with strawberries, banana and yogurt. Peanut Butter Waffle Toast 1 1/4 cups milk 1 cup Pancake mix 1/2 cup peanut butter 2 tablespoons granulated sugar 1 teaspoon vanilla 1 egg 6 to 8 slices bread 6 to 8 tablespoons miniature semisweet chocolate chips Powdered sugar, if desired 1. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating). 2. In medium bowl, stir milk, Pancake mix, peanut butter, granulated sugar, vanilla and egg until well blended. Carefully dip bread into batter on both sides. Place in waffle iron; close lid. 3. Bake about 2 minutes or until steaming stops and "toast" is golden. Carefully remove waffle toast. Sprinkle each waffle with 1 tablespoon chocolate chips and powdered sugar. Dutch Apple Pannekoeken 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 2 medium cooking apples, peeled, thinly sliced (about 2 cups) 1/3 cup water 2 tablespoons butter or margarine 1/2 cup Pancake mix 2 eggs 1. Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss and set aside. 2. In 2-quart saucepan, heat water and butter to boiling; reduce heat to low. Add Pancake mix; stir vigorously until mixture forms a ball. Remove from heat; beat in eggs, one at a time. Continue beating until smooth. 3. Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate. 4. Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Strawberries and Cream Pancakes 3 cups sliced strawberries 1/4 cup sugar 2 cups Pancake mix 1 cup milk 2 tablespoons sugar 1 teaspoon vanilla 2 eggs 1 1/2 cups whipping (heavy) cream, whipped 1. Mix strawberries and 1/4 cup sugar; set aside. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) 2. Stir Pancake mix, milk, 2 tablespoons sugar, the vanilla and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. 3. Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream. Makes 12 pancakes. Lemon-Poppy Seed Pancakes Lemon-Scented Honey 1 cup honey 1/2 lemon, thinly sliced Pancakes 2 cups Pancake mix 1 cup sour cream 1/2 cup milk 1 tablespoon poppy seed 2 teaspoons grated lemon peel 2 teaspoons fresh lemon juice 2 eggs 1. In 1-quart saucepan, mix honey and lemon slices. Cook over medium heat, stirring occasionally, until thoroughly heated. Remove lemon before serving. 2. Heat griddle or skillet; grease if necessary. In medium bowl, mix all pancake ingredients until blended. 3. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. 4. Cook until edges are dry. Turn; cook until golden brown. Serve with honey. High Altitude (3500-6500 ft): Decrease sour cream to 1/2 cup; increase milk to 1 cup. Banana-Nut Waffles 2 cups Pancake mix 1 cup mashed very ripe banana (2 medium) 1 cup milk 1/4 cup finely chopped walnuts or pecans 2 tablespoons vegetable oil 1 egg 1. Heat waffle iron; grease with vegetable oil or shortening. 2. Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron. 3. Bake about 5 minutes or until steaming stops. Carefully remove waffle. High Altitude (3500-6500 ft) No changes. Lemon-Almond Waffles with Lemon Cream 3/4 cup whipping (heavy) cream 3 tablespoons powdered sugar 1 teaspoon grated lemon peel 1 package (3 ounces) cream cheese, softened 2 cups Pancake mix 1 1/3 cups milk 2 tablespoons powdered sugar 2 tablespoons vegetable oil 2 teaspoons grated lemon peel 1 egg 1/2 cup chopped slivered almonds Additional powdered sugar, if desired Toasted slivered almonds, if desired 1. To make Lemon Cream, beat whipping cream, 3 tablespoons powdered sugar, 1 teaspoon lemon peel and the cream cheese in chilled small bowl with electric mixer on high speed just until soft and fluffy. Refrigerate while making waffles. 2. Heat waffle iron; grease if necessary. 3. Stir Pancake mix, milk, 2 tablespoons powdered sugar, the oil, 2 teaspoons lemon peel and the egg in large bowl until blended. Stir in 1/2 cup chopped almonds. Pour batter by slightly less than 1 cupfuls onto center of hot waffle iron. 4. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Sprinkle waffles with powdered sugar and toasted almonds. Serve with Lemon Cream. High Altitude (3500-6500 ft) No changes. Pear 'n Ginger-Topped Waffles Topping 1/4 cup sugar 1/2 cup water 1 tablespoon finely chopped crystallized ginger 2 teaspoons cornstarch 2 teaspoons butter or margarine 1 1/2 teaspoons lemon juice 2 medium pears, peeled, sliced (about 1 2/3 cups) 1/2 cup raspberries Waffles 2 cups Pancake mix 1 1/3 cups milk 2 tablespoons vegetable oil 1 egg 1. In 1 1/2-quart saucepan, heat all topping ingredients except pears and raspberries over medium heat, stirring frequently, until mixture thickens and boils. Boil and stir 1 minute. Stir in pears; cook, stirring occasionally, until hot. Stir in raspberries; keep warm. 2. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.) In medium bowl, stir waffle ingredients with wire whisk or fork until blended. 3. For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. 4. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve waffles with topping. High Altitude (3500-6500 ft): No change. Apple Cinnamon Waffles with Cider Syrup Cider Syrup 1 cup sugar 3 tablespoons Pancake mix 1 teaspoon ground cinnamon 2 cups apple cider 2 tablespoons lemon juice 1/4 cup butter or margarine Waffles 2 1/4 cups Pancake mix 1 1/4 cups milk 2 tablespoons sugar 2 tablespoons vegetable oil 1 teaspoon ground cinnamon 1 egg 1/2 cup finely chopped peeled apple 1. In 2-quart saucepan, mix 1 cup sugar, 3 tablespoons Pancake mix and 1 teaspoon cinnamon. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter. 2. Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) 3. In large bowl, stir all waffle ingredients except apple until blended. Stir in apple. Pour batter onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron. 4. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve with syrup. High Altitude (3500-6500 ft): No change. Granola-Whole Wheat Waffles with Double-Berry Sauce Sauce 2/3 cup maple-flavored syrup 2/3 cup raspberry jam or preserves 1 cup strawberries, cut into fourths Waffles 1 1/2 cups Pancake mix 1/2 cup granola cereal 1/2 cup whole wheat flour 1 1/2 cups milk 3 tablespoons vegetable oil 2 eggs 1 container (6 oz) strawberry yogurt (2/3 cup) 1. In 1 1/2-quart saucepan, heat syrup and jam to boiling, stirring occasionally. Stir in strawberries; remove from heat and keep warm. 2. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating). 3. In medium bowl, stir all waffle ingredients until blended. Pour batter by 2/3 cupfuls onto center of hot waffle iron; close lid. 4. Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve with sauce. High Altitude (3500-6500 ft): Bake about 4 minutes. Rise-and-Shine Waffles 3/4 cup old-fashioned oats 1/4 cup packed brown sugar 1 cup fat-free (skim) milk 1 cup Fat Free plain yogurt (from 2-lb container) 1/4 cup real maple or maple-flavored syrup 1/4 cup fat-free egg product or 2 egg whites, slightly beaten 3 tablespoons canola or soybean oil 2/3 cup all-purpose flour 2 tablespoons ground flaxseed or wheat germ 2 teaspoons baking powder 1 teaspoon grated orange peel, if desired 1/4 teaspoon baking soda 1. In large bowl, mix oats, brown sugar and milk; let stand 10 minutes. Meanwhile, in small bowl, mix yogurt and maple syrup until well blended; refrigerate until serving time. 2. Stir egg product and oil into oat mixture. Stir in remaining ingredients until blended. Let stand 5 minutes longer. Meanwhile, heat waffle maker; grease with vegetable oil if necessary (or spray with cooking spray before heating). 3. For each waffle, pour batter onto center of hot waffle maker, spreading batter to edges. (Check manufacturer's directions for recommended amount of batter.) Close lid. 4. Bake 4 to 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Repeat with remaining batter. Serve waffles with topping. Blueberry-Whole Grain Waffles 3/4 cup all-purpose flour 1/2 cup whole wheat flour 1/2 cup quick-cooking oats 3 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups vanilla soymilk 2 tablespoons canola or vegetable oil 1/4 cup fat-free egg product 1 cup frozen organic blueberries, thawed, drained Syrup or fresh fruit, if desired 1. Lightly spray waffle maker with cooking spray; heat waffle maker. In large bowl, mix all-purpose flour, whole wheat flour, oats, baking powder and salt. In small bowl, mix soymilk, oil and egg product until well blended. Add soymilk mixture to flour mixture all at once; stir just until large lumps disappear. Gently stir in blueberries. 2. Pour slightly less than 1 cup batter onto center of hot waffle maker, spreading batter to edges. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. 3. Bake 3 to 5 minutes or until waffle is golden brown and steaming stops. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with syrup or fruit. High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. Belgian Waffles with Berry Cream Berry Cream 1 cup whipping cream 1/4 cup powdered sugar 2 cups sliced fresh strawberries or 1 package (10 oz) sliced frozen strawberries, thawed, drained 1/2 cup fresh or frozen (thawed and drained) blueberries Waffles 2 eggs 1 cup milk 2 1/3 cups Pancake mix 2 tablespoons granulated sugar 1/4 cup vegetable oil Additional berries, if desired 1. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in strawberries and blueberries. 2. Heat Belgian or regular waffle iron (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) 3. In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until thick and lemon colored. Beat in milk. Beat in Pancake mix and granulated sugar on low speed until smooth. Gently fold in oil. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron. 4. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Top each waffle with berry cream and additional berries. High Altitude (3500-6500 ft): No change. Pumpkin Waffles with Maple-Apple Syrup Maple-Apple Syrup 1/2 cup maple-flavored syrup 1/4 cup frozen (thawed) apple juice concentrate Waffles 2 1/3 cups Pancake mix 1 1/2 cups milk 1/2 cup canned pumpkin (not pumpkin pie mix) 1/4 cup vegetable oil 2 tablespoons packed brown sugar 1 teaspoon pumpkin pie spice 2 eggs 1/4 cup chopped pecans Powdered sugar, if desired 1. In 1-quart saucepan, heat syrup ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm. 2. Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron. 3. Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup. High Altitude (3500-6500 ft): No change. Tiramisu Waffles 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 1/2 cup chocolate-flavor syrup 1 container (8 ounces) frozen whipped topping, thawed 1 1/2 cups Pancake mix 1 cup sugar 1/3 cup baking cocoa 3/4 cup water 2 tablespoons vegetable oil 2 eggs 1 cup hot coffee Additional baking cocoa, if desired 1. To make Tiramisu Topping, beat cream cheese, 1/2 cup sugar and the chocolate syrup in large bowl with electric mixer on medium speed until smooth. Gently stir in whipped topping until blended. Refrigerate while making waffles. 2. Heat waffle iron; grease if necessary. 3. Stir remaining ingredients except coffee and additional cocoa until blended. Pour batter by slightly less than 1 cupfuls onto center of hot waffle iron. 4. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Drizzle coffee over waffles. Spoon Tiramisu Topping onto waffles; sprinkle with cocoa. Blueberry-Orange Pancakes 2 cups Fiber One™ Complete pancake mix (from 28.3-oz box) 1 1/3 cups cold water 1/2 cup fresh or frozen blueberries 1 tablespoon grated orange peel 1/2 cup frozen (thawed) reduced-fat whipped topping Additional blueberries and orange peel, if desired 1. Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening. 2. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel. 3. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. 4. Serve pancakes topped with whipped topping and additional blueberries and orange peel. Oatmeal Pancakes 3/4 cup quick-cooking oats 3/4 cup whole wheat flour 1 cup vanilla soymilk 2 tablespoons canola or vegetable oil 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup fat-free egg product Syrup or fresh fruit, if desired 1. In medium bowl, stir all ingredients except syrup or fruit, using wire whisk, until blended. 2. Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. 3. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup or fruit. High Altitude (3500-6500 ft): Decrease baking powder to 1 1/2 teaspoons. Peach Melba Pancakes 2 eggs 2 cups all-purpose flour 1 1/2 cups milk 1/4 cup vegetable oil 2 tablespoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup chopped canned (drained) or frozen (thawed and drained) sliced peaches 1/2 cup fresh or frozen (thawed and well drained) raspberries Additional peaches and raspberries, if desired Raspberry syrup, if desired 1. Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating). 2. In medium bowl, beat eggs with wire whisk until well beaten. Beat in remaining ingredients except fruit and syrup just until smooth. Stir in 1/2 cup each peaches and raspberries. 3. For each pancake, pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown. Serve with additional peaches and raspberries and syrup. Praline Peach Pancakes Syrup 1/2 cup maple-flavored syrup 1/4 cup pecan pieces 1 medium peach, peeled, chopped (3/4 cup) Pancakes 2 cups Pancake mix 1 cup fat-free (skim) milk 2 tablespoons pecan pieces 1 tablespoon packed brown sugar 1 egg 1 container (6 oz) peach yogurt (2/3 cup) 1. In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot; keep warm. 2. Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating). 3. In large bowl, stir all pancake ingredients until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup. High Altitude (3500-6500 ft): No change. Makes about 16 pancakes. Cocoa Pancakes with Creamy Caramel-Banana Topping Topping 1/2 cup packed brown sugar 1/4 cup whipping cream 1/4 cup light corn syrup 2 tablespoons butter or margarine 1 teaspoon vanilla 3 medium bananas, sliced Pancakes 1 egg 3/4 cup milk 1 tablespoon butter or margarine, melted 3/4 cup all-purpose flour 1/4 cup granulated sugar 2 tablespoons unsweetened baking cocoa 1 teaspoon baking powder 1/8 teaspoon salt 1. In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat. Gently stir in bananas until well coated; keep warm. 2. Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. In medium bowl, beat egg with wire whisk or hand beater until foamy. Beat in milk and butter until smooth. Stir in remaining pancake ingredients until blended. 3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until pancakes are puffed. Turn and cook other sides until golden brown and dry around edges. Serve pancakes with topping. Honey Pancakes Honey-Cinnamon Syrup 3/4 cup honey 1/2 cup butter or margarine 1/2 teaspoon ground cinnamon Pancakes 2 cups Pancake mix 1 cup milk 2 tablespoons honey 1 egg 1. In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until warm; keep warm. 2. Heat griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) 3. In medium bowl, stir all pancake ingredients until blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. 4. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup. High Altitude (3500-6500 ft): No change. Orange-Toffee Pancakes Pancakes 2 cups Pancake mix 1 cup milk 2 tablespoons vegetable oil 2 eggs 1/3 cup milk chocolate-covered toffee chips 1 tablespoon grated orange peel Orange Marmalade Syrup 1 cup orange marmalade 3 tablespoons orange juice 1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with vegetable oil if necessary. 2. In medium bowl, stir Pancake mix, milk, oil and eggs until blended. Gently stir in toffee chips and orange peel. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook until golden. 3. In 1-quart saucepan, heat syrup ingredients over medium heat about 1 minute, stirring occasionally, until marmalade is melted and mixture is warm. Serve pancakes with syrup. High Altitude (3500-6500 ft): No change. P B and J Stacks "J" Syrup 1 cup fruit jam, jelly or preserves 1 cup maple-flavored syrup Pancakes 2 cups Pancake mix 1/2 cup peanut butter 1 1/2 cups milk 2 eggs Additional peanut butter, if desired 1. In 2-quart saucepan, heat jam and syrup over medium heat, stirring occasionally until warm. 2. Heat griddle or skillet over medium-high heat (375ºF); grease with butter if necessary (or spray with cooking spray before heating). In medium bowl, stir Pancake mix, 1/2 cup peanut butter, the milk and eggs with wire whisk or fork until blended. 3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook until golden. Serve stacks of pancakes with additional peanut butter and syrup. High Altitude (3500-6500 ft): No change. Blueberry-Orange Pancakes with Blueberry-Orange Sauce Blueberry-Orange Sauce 1/4 cup sugar 1 1/2 teaspoons cornstarch 2 tablespoons orange juice 1/4 teaspoon grated orange peel 2 cups fresh or frozen unsweetened blueberries Pancakes 2 cups Pancake mix 1 cup milk 2 eggs 1 teaspoon grated orange peel 1/4 teaspoon ground nutmeg 1 cup fresh or frozen unsweetened blueberries 1. In 1 1/2-quart saucepan, mix sugar and cornstarch. Stir in orange juice and 1/4 teaspoon orange peel until smooth. Stir in 2 cups blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, stirring occasionally, until thickened. Keep warm. 2. Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients except blueberries with spoon until blended. Fold in 1 cup blueberries. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm sauce. High Altitude (3500-6500 ft): No change. Triple Berry Pancakes 1 pouch triple berry muffin mix 1 tablespoon all-purpose flour 2/3 cup water 2 tablespoons vegetable oil 1 egg Powdered sugar or Pancake syrup, if desired 1. Heat griddle or skillet over medium heat or electric griddle to 300ºF (grease if necessary). 2. Stir all ingredients except powdered sugar until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. 3. Cook about 3 minutes on each side, turning once, until golden (watch closely--pancakes brown quickly). Sprinkle with powdered sugar or serve with syrup. High Altitude (3500-6500 ft) If using electric griddle, heat to 375ºF. Omit oil. Chocolate Chip-Banana Pancakes 2 eggs 1 1/2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups milk 2 tablespoons butter or margarine, melted 1 teaspoon vanilla 1 large banana, chopped 1/2 cup miniature semisweet chocolate chips Maple syrup, if desired 1. Heat griddle to 375° or heat skillet over medium-high heat; grease with shortening if necessary (or spray with cooking spray before heating). 2. Beat eggs in large bowl with wire whisk until lightly beaten. Beat in remaining ingredients except banana, chocolate chips and syrup just until smooth. Stir in banana and chocolate chips. 3. For each pancake, pour batter by slightly less than 1/2 cupfuls onto hot griddle. Cook about 1 1/2 minutes or until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup. Ooey-Gooey Pancake S'mores 2 cups Pancake mix 1 1/3 cups milk 2 tablespoons sugar 1 teaspoon vanilla 1 egg 1/3 cup graham cracker crumbs 7 tablespoons marshmallow creme 7 tablespoons milk chocolate chips 1. Heat griddle or skillet; grease if necessary. Stir Pancake mix, milk, sugar, vanilla and egg until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. 2. Cook until bubbles break on surface. Sprinkle about 1 teaspoon cracker crumbs over each pancake. Turn; cook until golden. Remove from griddle. 3. Spread about 1 tablespoon marshmallow creme over the crumbs side of each of 7 pancakes; sprinkle about 1 tablespoon chocolate chips over marshmallow creme on each. Top with another pancake, crumbs side down. High Altitude (3500-6500 ft) No changes. Peach Oven Pancake 1/3 cup all-purpose flour 1 teaspoon sugar 1/4 teaspoon salt 1/3 cup milk 2 egg 1/2 cup vanilla yogurt 2 cups fresh or frozen (thawed) sliced peaches (2 medium) 2 tablespoons Fiber One® original bran cereal or chopped nuts, if desired 1. Heat oven to 400ºF. Grease round pan, 8 or 9x1 1/2 inches. Heat pan in oven. 2. Beat flour, sugar, salt, milk and eggs with hand beater until smooth. Pour into hot pan. 3. Bake 15 to 20 minutes or until puffed and edges are brown. Immediately spoon yogurt and peaches into sunken pancake center; sprinkle with cereal. Serve warm. Banana Split Pancakes 2 cups Pancake mix 1 1/2 cups milk 1/4 cup chocolate-flavor syrup 1 egg 1/3 cup miniature semisweet chocolate chips 2 medium bananas, sliced 2 cups sliced strawberries Additional chocolate-flavor syrup Whipped topping Chopped peanuts Maraschino cherries, if desired 1. Heat griddle or skillet; grease if necessary. Stir Pancake mix, milk, 1/4 cup chocolate syrup and the egg in medium bowl until blended (batter will be thin). Stir in chocolate chips. 2. Pour batter by a little less than 1/4 cupfuls onto hot griddle (because chocolate chips will sink, scoop batter from bottom of bowl for a more even distribution of chips). 3. Cook until edges are dry. Turn; cook until golden brown. Serve with bananas, strawberries, additional chocolate syrup, whipped topping, peanuts and maraschino cherries. High Altitude (3500-6500 ft) No changes. Puffy Pancake with Fruit 2/3 cup water 1/4 cup butter or margarine 1 cup Pancake mix 4 eggs 1 to 2 cans (21 oz each) fruit pie filling, any flavor 1. Heat oven to 400ºF. Generously grease rectangular baking dish or pan, 13x9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Pancake mix all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. 2. Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides). 3. Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately. High Altitude (3500-6500 ft) Not recommended for use. Puffy Oven Pancake with Berry Topping 2 tablespoons butter or margarine 2 eggs 1/2 cup all-purpose flour 1/2 cup milk 1/4 teaspoon salt 2 cups assorted fresh berries Powdered sugar, if desired 1. Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate. 2. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate. 3. Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar. High Altitude (3500-6500 ft): No change. Larry "You're not to be so blind with patriotism that you can't face reality. Wrong is wrong, no matter who does it or says it." Malcolm X (1925-1965)   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

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