BISQUICK CRANBERRY PANCAKES WITH CRANBERRY SYRUP
This uses jellied cranberry sauce which I keep in the pantry. Good for a change of pace. I got this from a kid's cookbook!
Provided by Oolala
Categories Breakfast
Time 30m
Yield 12-18 pancakes, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine Bisquick, egg and milk in a mixing bowl and beat with mixer until smooth.
- Fold in the 1/2 cup of cranberry sauce.
- Heat butter, as needed in griddle and pour 1/4 cup of batter into pan to make pancakes.
- When bubbles appear around the edges, flip over until done.
- Meanwhile make the cranberry syrup. Heat the 1 1/2 cups of cranberry sauce left and the corn syrup in a saucepan on low heat for 10 minutes. Serve with the pancakes. Enjoy.
Nutrition Facts : Calories 369.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 41.7, Sodium 573.3, Carbohydrate 68.8, Fiber 1.8, Sugar 41.7, Protein 5.8
CRANBERRY PANCAKES
Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 10m
Number Of Ingredients 2
Steps:
- Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.
- For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
- Serve with butter, if desired, and reserved syrup.
CRANBERRY ORANGE PANCAKES
As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/4 cups syrup).
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.
Nutrition Facts : Calories 574 calories, Fat 17g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1055mg sodium, Carbohydrate 94g carbohydrate (53g sugars, Fiber 3g fiber), Protein 12g protein.
CRANBERRY PANCAKES
Steps:
- In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside., In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm., In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon zest. Stir into dry ingredients just until moistened. Stir in cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup and garnish servings with lemon zest strips if desired.
Nutrition Facts : Calories 691 calories, Fat 18g fat (5g saturated fat), Cholesterol 149mg cholesterol, Sodium 1393mg sodium, Carbohydrate 124g carbohydrate (71g sugars, Fiber 4g fiber), Protein 14g protein.
APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP
These spiced, American-style, apple-filled pancakes make a deliciously decadent yet easy to make brunch
Provided by Sarah Cook
Categories Brunch, Treat
Time 40m
Yield Makes 15
Number Of Ingredients 13
Steps:
- To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
- Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
- Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
- To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium
BISQUICK PANCAKES WITH APPLE OR CRANBERRY ADD INS
I use an electric griddle set on 375°. I do not grease it because there is vegetable oil in the batter. For Apple Pancakes add 2 cups grated unpeeled apples, 2 tbsp. sugar and 1 tbsp. lemon juice to batter. Bake on griddle. For Cranberry Pancakes Use only 1 1/2 cups milk and fold in 1/2 cup canned cranberry sauce into...
Provided by Judy Haluzak
Categories Pancakes
Number Of Ingredients 5
Steps:
- 1. STIR ingredients until blended.
- 2. POUR slightly less than 1/4 cupfulls onto hot greased griddle.
- 3. COOK until edges are dry. Turn; cook until golden.
CRANBERRY PANCAKES
This is a great fall recipe and you can use either fresh or frozen cranberries. Fresh cranberries can be frozen for up to one year in an airtight freezer bag.
Provided by Richie La Monica
Categories Breakfast
Time 13m
Yield 6 medium pancakes, 2 serving(s)
Number Of Ingredients 9
Steps:
- Beat milk, melted butter, and egg together in a bowl.
- Mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour.
- Cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. Microwave on high and stir every 15 seconds till cranberries start to bubble. Let cool and add to pancake mixture.
- Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
- Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.
Nutrition Facts : Calories 494.4, Fat 17.9, SaturatedFat 10.3, Cholesterol 136.3, Sodium 1128.1, Carbohydrate 71, Fiber 2.9, Sugar 15.9, Protein 12.8
CRANBERRY PANCAKES
Turn leftover cranberry sauce into a stellar brunch dish, made even tastier with a cranberry switch-out for traditional maple syrup.
Provided by By Deborah Harroun
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat Cranberry Sauce ingredients to a gentle boil; cook 5 to 10 minutes or until thickened.
- Meanwhile, heat large skillet or griddle over medium-high heat, greasing or spraying if necessary.
- In large bowl, mix Bisquick mix, 2 tablespoons sugar, the cinnamon, nutmeg and ginger. Stir in remaining Pancake ingredients.
- For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbly on top and set on the edges. Turn, and cook on second side.
- Serve pancakes topped with cranberry sauce.
Nutrition Facts : ServingSize 1 Serving
CRANBERRY-ORANGE PANCAKES
My kids love cranberries and oranges separate and together. I thought of this recipe several years ago, and love to make it at the holidays or in the Spring.
Provided by Christy Soares @cahjax1
Categories Fruit Breakfast
Number Of Ingredients 7
Steps:
- Heat pan or griddle with non-stick cooking spray on medium heat.
- Beat eggs, milk, vanilla and orange zest together in large mixing bowl.
- Add baking mix and mix until incorporated, but do not overmix as it will make pancakes tough.
- Pour baking mix onto heated griddle or pan.
- Sprinkle cranberries and pecans onto top of pancake as soon as pancake batter has been poured onto griddle or pan.
- Wait until bubbles around edging of pancake have burst and flip pancake and cook both sides to a golden brown. Make sure not to flip more than once each side as it will make the pancakes tough.
- Spread with butter and serve with syrup if desired. Enjoy!
CRANBERRY OATMEAL COOKIE LAYERED PANCAKE JARS
The perfect holiday gift for the pancake-lovers on your list! Simply layer all the dry fixings for cranberry oatmeal pancakes in a jar and tie with a bow. Don't forget to include the baking instructions!
Provided by Annalise Sandberg
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- To make Cookie Pancake Mix, mix Bisquick mix, baking powder, cinnamon and brown sugar in medium bowl.
- In clean quart jar, add oats, followed by Bisquick mixture, and then fresh cranberries. Press each layer down with back of spoon to gently compact it before adding the next layer. Top the jar with a lid and ring.
- To make the pancakes, dump contents of jar into large bowl. Add milk, egg, vanilla and butter, and stir until combined. Batter will be a little lumpy.
- Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on the surface, about 3 minutes. Turn, and cook on other side 2 minutes. Repeat with remaining batter.
- Serve pancakes with maple syrup, if desired.
Nutrition Facts : ServingSize 1 Serving
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