Doughnut Pancakes Food

DOUGHNUT PANCAKES

Steps:

• In medium bowl, stir Bisquick mix, granulated sugar, baking powder and baking soda. In small bowl, mix vegetable oil, vanilla, buttermilk and eggs. Add to dry ingredients, and mix until combined.
• Grease 10-inch skillet with oil; heat over medium heat. Spoon pancake batter into skillet in a doughnut shape.
• Cook about 3 minutes or until edges are dry and bubbles appear on surface. Turn, and cook 2 to 3 minutes longer on other side.
• To make syrup, melt butter in 1-quart saucepan over medium heat. Add powdered sugar, salt and milk, and stir until smooth and sugar is melted. Add baking soda, and cook 1 minute longer, stirring constantly, until syrup is frothy. Remove from heat; stir in vanilla.
• Serve pancakes with the syrup and, if desired, candy sprinkles.

DOUGHNUT PANCAKES WITH STRAWBERRY-COFFEE SAUCE

Steps:

• For the sauce: Blend the strawberry jam and coffee in a blender until smooth, then transfer to a bowl.
• For the pancakes: Put the oven rack in the middle position and preheat the oven to 200 degrees F.
• In a clean blender, puree the doughnuts, confectioners' sugar, baking powder, salt, eggs, milk, and cream until smooth. Cook's Note: Batter will be thick.
• Heat 1 tablespoon butter in a 12-inch heavy nonstick skillet over moderately-high heat until the foam subsides. Working in batches of 12, drop rounded teaspoons of batter into the skillet and cook until the pancakes are set around the edges and undersides are golden, approximately 1 minute. Carefully flip and cook until puffed and undersides are golden brown, about 1 more minute.
• Transfer the pancakes to a baking sheet and keep warm in the oven. Make more pancakes as you wish, adjusting the heat when necessary and using 1 tablespoon butter for each batch. Serve the pancakes with strawberry-coffee sauce.