3 Awesome Pancake Recipes
Courtesy Betty Crocker
These three recipes take the lowly pancake to new heights. There’s the sinful Bananas Foster, German Oven Pancakes, and decadent chocolate stuffed pancakes. Enjoy!
Bananas Foster Pancakes
Bananas Foster fans, this one’s for you! Inspired by the classic caramelized banana dessert with a mouthwatering rum sauce, these Bananas Foster Pancakes are sweet, simple and easy to make in just 20 minutes. Save this Bananas Foster Pancakes recipe for a busy morning breakfast, or whip them up for dessert—either way, they’re a sure hit with the whole family!
- Prep 20 Min
- Total 20 Min
- Servings 7
Ingredients
Pancakes
- 2cups Bisquick™ Original Pancake & Baking Mix
- 1cup milk
- 2tablespoons vegetable oil
- 2eggs
Banana Topping
- 1/2cup butter
- 1/4cup packed brown sugar
- 1/2teaspoon ground cinnamon
- 1/4teaspoon ground nutmeg
- 1/2cup maple syrup
- 1/4to 1/2 teaspoon rum extract, if desired
- 4firm ripe medium bananas, cut into 1/2-inch slices
- 1/2cup chopped toasted pecans or walnuts, if desired
Steps
1 In medium bowl, stir Bisquick™ mix, milk and eggs until blended. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, use slightly less than 1/4 cup batter. Cook until bubbles break on surface. Turn; cook until golden. Serve immediately, or place on cookie sheet in warm oven until ready to serve.
2 In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.
3 Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook about 3 minutes or until bananas are glossy and coated with sauce.
4 To serve, place 2 pancakes on each individual plate; spoon about 1/3 cup bananas and sauce over pancakes. Garnish with chopped nuts, and serve immediately.
German Oven Pancakes
- Prep 10 Min
- Total 25 Min
- Servings 4
Ingredients
- 1/2cup Gold Medal™ all-purpose flour, sifted
- 3eggs
- 1/2cup milk
- 2tablespoons melted butter
- 1tablespoon sugar
- 1/4teaspoon of salt
- fresh fruit of your choice, cut into bite-sized pieces
- whipped cream
Steps
1 Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
2 In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
3 Lightly spray a 9″-11″ oven-safe skillet with cooking spray.
4 Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.
Chocolate-Stuffed Pancakes
Fluffy pancakes filled with warm, melted hazelnut chocolate are sure to start the weekend off right.
- Prep10 Min
- Total 30 Min
- Servings12
Ingredients
- 2 cups Original Bisquick™ mix
- 1tablespoon sugar
- 2teaspoons baking powder
- 1cup milk
- 1tablespoon vanilla
- 2eggs
- Hazelnut spread with cocoa
Steps
1 Heat griddle or skillet over medium-high heat; spray with cooking spray. In medium bowl, stir together all ingredients except hazelnut spread until blended.
2 For each pancake, pour scant 1/4 cup batter onto hot griddle. Add 1/2 teaspoon hazelnut spread to center of batter; cover with a small amount of batter. Cook until edge is dry and bubbles form on top of pancake. Turn; cook until golden brown. Serve with butter and warm maple syrup.
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