Captain Crunch Pancakes Recipes
CRUNCHY PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 8 to 10 pancakes
Number Of Ingredients 11
Steps:
- Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds.
- Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
- Serve with fresh berries, Greek yogurt and mint.
COUNTRY CRUNCH PANCAKES
Steps:
- In a bowl, combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon. Combine buttermilk, eggs and oil; stir into dry ingredients just until blended. Fold in blueberries if desired. , Combine topping ingredients; sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle. Pour 1/4 cup of batter over topping; immediately sprinkle with another teaspoonful of topping. Turn when bubbles form on top of pancake; cook until second side is golden brown.
Nutrition Facts : Calories 298 calories, Fat 8g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 644mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 3g fiber), Protein 10g protein.
CAPTAIN CRUNCH PANCAKES
Steps:
- - Reduce approx 2 cups of Captain Crunch cereal in a food processor to yield 1 cup of ground cereal. - Mix 1 cup of ground Captain Crunch with 1 cup of Bisquick mix - Mix the 3 eggs, 1 tbs lemon juice and 1 tsp vanilla thoroughly in a separate bowl. - Add the dry and wet ingredients together and mix well removing any lumps. - Cook away! Additional Notes: - 3 eggs may seem overboard but to me it gives the pancakes a flavor that is a mix between french toast and a regular pancake. - You can pound the cereal in a zip lock bag vs a food processor but it will be a little more work. - I prefer to use a griddle set at 400 degrees to cook these - I prefer my pancakes about a 1/4 inch thick using a very fluid batter. If you like yours thicker, reduce the amount of milk used slightly. - Use a large flat spatula as these are little more delicate to flip at just the right time than regular pancakes. - An electric whisk aerates the mixture better giving a lighter texture.
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