BUTTERMILK PANCAKES WITH APPLE CRANBERRY COMPOTE
Provided by Amanda Freitag
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and granulated sugar until pale yellow, frothy and doubled in volume, about 10 minutes. Meanwhile, melt 3 tablespoons of the butter and cool to room temperature. In a separate bowl, mix the flour, baking powder and salt. Whisk the buttermilk into the dry ingredients and blend until it becomes a smooth paste. Add in the melted butter. Use a rubber spatula to fold the beaten eggs into the batter. Hold the batter at room temperature until ready to cook.
- Heat a 14-inch skillet or griddle pan to medium-high heat. Place 1 tablespoon of the butter on the skillet and ladle out 2 ounces of the batter. When the top of the pancake starts to bubble, use a large metal spatula to flip, and then cook on the other side until brown, 3 to 5 minutes. Repeat for the remaining batter, about 6 pancakes total, adding butter to the griddle before each pancake. Stack three pancakes on each plate and serve with the remaining 2 tablespoons butter, confectioners' sugar, some maple syrup and the Apple Cranberry Compote.
- In a medium saucepot set over medium heat, add the cranberries, granulated sugar, honey, salt, apples, cinnamon, lemon juice and zest, and bring to a simmer. Reduce the heat to low, stir and continue cooking until the apples start to break down and the cranberries begin to pop, about 15 minutes. Remove from the heat and serve warm.
APPLE CINNAMON BISQUICK PANCAKES
Made with Bisquick Heart Smart mix, these cinnamon-flavored pancakes are topped with buttery Granny apples.
Provided by By Sarah Caron
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 10- to 12-inch nonstick skillet over medium heat. Grease if necessary. Meanwhile, in large bowl, combine Pancake ingredients, and stir well until most of the lumps are gone.
- Drop pancake batter onto skillet in 1/4-cup blobs, leaving space for spreading between each. Cook 3 to 4 minutes on each side, turning once, until lightly browned. Repeat to use up batter.
- Meanwhile, in small bowl, combine apples and sugar, stirring until well combined. In 10-inch nonstick skillet, melt butter; add apple mixture. Stir gently to coat apples with butter. Cover skillet; cook 5 to 7 minutes, stirring once or twice, until apples are softened.
- To serve, arrange pancakes on plates, and top with apples. Serve with maple syrup, if desired.
Nutrition Facts : ServingSize 1 Serving
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
BISQUICK PANCAKES
Is there anything better than a stack of warm, fluffy pancakes on a weekend morning? Make that dream morning easier with a batch of Bisquick Pancakes made with your own homemade Bisquick mix!
Provided by Jamie Lothridge
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- In a large bowl, stir together all ingredients just until combined.
- Heat a lightly oiled griddle or nonstick frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until surface of pancakes have some bubbles and a few have burst and the edges of the pancakes are dry, about 1 to 2 minutes.
- Using a spatula, carefully flip each pancake and cook until browned on the underside, about 2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in oven.
- Continue with remaining batter, greasing the pan with additional oil as needed.
Nutrition Facts : Calories 244 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 pancakes, Sodium 618 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BISQUICK PANCAKES
These tasty Bisquick pancakes are popular for a great reason - they're easy enough for kids to make on their own and they always turn out perfectly fluffy and golden! Make the classic Bisquick pancake version or try Bisquick's ultimate pancake recipe to get your weekend underway!
Provided by Angela
Categories Breakfast Recipes Pancakes
Time 25m
Number Of Ingredients 7
Steps:
- Heat a skillet over medium-low heat, or your griddle to 350°F (175°C) and coat with melted butter or non-stick cooking spray.
- In a medium mixing bowl combine either just the base ingredients for the 'classic' Bisquick pancakes, including Bisquick baking mix, milk, and large eggs.
- If desired, add the optional ingredients for the 'ultimate' Bisquick pancakes, including sugar, baking powder, vegetable oil (or melted butter), and vanilla extract or paste.
- Stir until combined, and lumps in pancake batter are totally OK. Portion out the batter into your heated skillet or onto your griddle in scant 1/4 cup portions.
- Cook on the first side for 30 seconds to a minute, until the surface bubbles have popped and the edges are dry enough to get your spatula under. Flip and cook for an additional 30 seconds.
- Remove from your skillet or griddle when done and repeat as needed.
Nutrition Facts : Calories 202 kcal, Carbohydrate 29 g, Protein 6 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 55 mg, Sodium 474 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving
HOW TO MAKE BISQUICK® PANCAKES (BISCUIT MIX PANCAKES)
How to Make Bisquick® Pancakes (biscuit mix pancakes) with the proper ratios and also a new version that is jazzed up from the regular pancakes!
Provided by Karlynn Johnston
Categories Breakfast
Time 23m
Number Of Ingredients 9
Steps:
- Pre-heat a lightly oiled griddle to 375 ° or a lightly oiled large skillet on the stove to medium high heat.
- In a medium sized bowl, whisk together all of the pancake ingredients until smooth. If you want to add in the extra batter ingredients, whisk them in at this point. Then stir in your blueberries/etc.
- Pour approximately 1/4 cup of the batter onto the hot griddle, spacing out the pancakes so that they have room to spread out if needed.
- Cook until the edges of the pancake are cooked, there are bubbles coming through the top and the bottom is browned nicely. Flip and cook the other side for 1-2 minutes more until browned again.
- Remove and plate. Continue cooking until all of the batter is used up.
- Serve with butter and syrup.
Nutrition Facts : Calories 135 kcal, Carbohydrate 15 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 292 mg, Sugar 5 g, ServingSize 1 serving
CRANBERRY BAKED PANCAKES-ARSENIC AND OLD LACE B&B INN
This is a very quick and simple breakfast dish but looks very impressive. The apples, cranberries, cinnamon and maple syrup are wonderful together. Toasted pecans would also be good sprinkled over the apple slices with the cranberries. Serve with with warm maple syrup or fresh apple butter. Recipe from Arsenic and Old Lace Bed & Breakfast Inn.
Provided by swissms
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees.
- Prepare pancake mix according to package directions and set aside.
- Pour melted butter in 9" pie plate. Place apple slices in bottom of pie plate; arrange cranberries on top of apples.
- Sprinkle cinnamon and drizzle syrup over apples; carefully pour batter on top.
- Bake at 350 degrees for 30-35 minutes or until top springs back when touched. Loosen edges and invert onto serving plate. Cut in wedges and serve with warm maple syrup or fresh apple butter.
Nutrition Facts : Calories 56.8, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 14.9, Carbohydrate 10.4, Fiber 0.8, Sugar 8.3, Protein 0.1
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