HALLOWEEN PANCAKES
A delicious Halloween breakfast ready in just 20 minutes. Original Bisquick® mix provides a simple addition to these pumpkin shaped pancakes that are served with orange syrup.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 10
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, heat maple syrup, corn syrup and butter over medium-low heat until butter is melted. Remove from heat; stir in food color. Set aside.
- In large bowl, stir together half-and-half and lemon juice; let stand 2 minutes. Stir in Bisquick mix, sugar, baking powder, egg yolks and vanilla with wire whisk or fork until blended. Stir in chocolate chips. In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Fold beaten egg whites into batter.
- Heat griddle to 350°F or heat 12-inch nonstick skillet over medium heat. Grease with melted butter. Place pumpkin pancake mold onto griddle with handle up; heat until hot.
- For each pancake, pour 1/3 cup batter into mold on hot griddle. Cook until bubbles break on surface and edges just begin to dry. Remove mold. Turn; cook about 1 minute or until golden brown. Serve with orange syrup.
Nutrition Facts : Calories 340, Carbohydrate 51 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 463 mg
PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
HALLOWEEN PUMPKIN PANCAKES
Perfect for the little ghouls in your life, we created our Halloween-inspired pumpkin pancakes using Bisquick and canned pumpkin.
Provided by Stephanie Wise
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 15
Steps:
- In 1-quart saucepan, heat Syrup ingredients to boiling, stirring constantly, slowly adding enough black food color to completely color the mixture black. Stir constantly while boiling a few more minutes until mixture thickens. Remove from heat; set aside.
- In large bowl, stir together Pancake ingredients until well combined. Spoon batter onto hot greased griddle; cook until golden, 2 to 3 minutes each side.
- Transfer to serving plates; top with syrup, and serve warm.
Nutrition Facts : ServingSize 1 Serving
HALLOWEEN GHOST PANCAKES
Begin the day with a "Boo!" Ghostly pancakes with orange-flavored syrup are frightfully fun for breakfast.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- In small bowl, mix yogurt and maple syrup until well blended. Set aside.
- In medium bowl, mix baking mix, milk and egg until well blended. In small bowl, mix 2 tablespoons of the batter, the cocoa and sugar until well blended.
- Heat large nonstick electric griddle or 12-inch nonstick skillet to 375°F. Oil hot griddle.
- For each pancake, drop three 1/4 to 1/2-inch drops of dark batter about 1 to 1 1/2 inches apart forming eyes and mouth of ghost. Cook about 30 seconds. Immediately pour 1/4 cup regular batter; start the pour to cover the "eyes and mouth" and continue the pour downward to form an irregular ghostly shape. Cook 1 to 2 minutes or until pancake is puffed and dry around edges. Turn pancake; cook about 1 minute longer or until other side is golden brown. Serve with syrup mixture.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1 g
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