BISQUICK® WAFFLES
Amazingly light and fluffy Bisquick® waffles. I always have to make a few batches to freeze for the week.
Provided by Nancy Carey
Categories Waffles
Time 55m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat a regular waffle iron according to manufacturer's instructions.
- Beat milk, egg, sugar, and vanilla together in a large mixing bowl until completely combined. Add baking mix and beat until incorporated; some lumps are okay as long as they are no bigger than a pea. Transfer batter to a liquid measure.
- Spray the top and bottom of the preheated waffle iron with cooking spray. Slowly pour in enough batter to cover the bottom of the iron, being careful not to let if overflow.
- Close the lid and cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat to cook remaining waffles.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 18.1 g, Cholesterol 22 mg, Fat 5 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 326.9 mg
RED VELVET PANCAKES WITH CREAM CHEESE GLAZE
The first time I had these were at a very cute upscale Breakfast/Brunch Inn. Went home that very day and began recreating the amazing experience I had just had and I've come up with the following masterpiece!
Provided by Samantha Jones
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
- Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.
Nutrition Facts : Calories 597.4 calories, Carbohydrate 79.7 g, Cholesterol 158.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 15 g, Sodium 1099.4 mg, Sugar 41.4 g
CHEESECAKE PANCAKES
Make restaurant-inspired cream cheese pancakes at home and there's no limit to how many you can have.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 8h30m
Yield 5
Number Of Ingredients 8
Steps:
- Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
- Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
- Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.
- For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
- In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.
Nutrition Facts : Calories 580, Carbohydrate 75 g, Cholesterol 140 mg, Fat 4, Fiber 2 g, Protein 11 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 39 g, TransFat 2 1/2 g
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