Country Crunch Pancakes Recipes

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CRUNCHY PANCAKES



Crunchy Pancakes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 8 to 10 pancakes

Number Of Ingredients 11

2 cups whole-grain pancake mix, such as Bob's Red Mill
1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1/2 cup granola
1 tablespoon flax seeds
1 tablespoon chia seeds
1 tablespoon sunflower seeds
Butter, for frying
Fresh berries, Greek yogurt and fresh mint leaves, for serving

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 PANCAKES



Country Pancakes image

I love country style pancakes so I came up with this adaptable recipe. For the hot cereal, use any combination of Malt-o-Meal, Cream of Wheat and/or Grits. (I like 3 T each)

Provided by puppitypup

Categories     Breakfast

Time 20m

Yield 7-8 pancakes, 3-4 serving(s)

Number Of Ingredients 13

1 cup flour
9 tablespoons hot cereal (dry)
1 tablespoon instant malted milk powder
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon sugar
1/2 cup dry milk or 1/2 cup dry buttermilk
1 egg, separated if desired
1 teaspoon vanilla
3 tablespoons melted butter (for batter)
1 cup club soda (plus additional as needed)
1 -2 tablespoon bacon grease (optional)
2 tablespoons melted butter (to brush on pancakes)

Steps:

  • Melt butter in microwave first, so that it will cool a little before mixing into batter.
  • Preheat griddle to medium-high. If the griddle is not non-stick, lightly oil it first.
  • Optional: If desired, separate the egg and whip the egg white. This will help make the pancakes extra light and fluffy in texture. I use a little hand-held blender for this step. I always do this because it makes such a big difference.
  • In a good-sized mixing bowl, whisk together the dry ingredients. In a small separate bowl, whisk egg yolk, vanilla and melted butter. Combine the two mixtures in the larger bowl and mix.
  • Add club soda and egg whites and gently fold into batter. Be careful not to over-mix at this point.
  • If you did not separate the egg, you might need to use more club soda to reach the desired consistency. If you did separate the egg, the batter will be thicker than normal pancake batter.
  • I like to fry the pancakes in bacon grease, but you can use regular vegetable oil if you prefer. Pour about 1/3 c for each pancake and brown on both sides.
  • Brush the remaining melted butter on each pancake as you stack them.
  • I keep the pancakes on an oven-proof platter in the oven on 200 degrees while I get all of them cooked.
  • You will probably need to reapply the oil or bacon grease to the griddle.
  • If batter thickens while you finish the bacon or frying the first few batches, add the reserved club soda.
  • Unused batter can be kept covered in the fridge to use in the next few days. If it becomes too thick, add a little milk.

COUNTRY CRUNCH PANCAKES



Country Crunch Pancakes image

I adapted a basic pancake recipe and came up with this tasty favorite. My kids love them! -Anita Harmala, Howell, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 pancakes.

Number Of Ingredients 17

2 cups all-purpose flour
1/3 cup whole wheat flour
1/3 cup quick-cooking oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2-1/4 cups buttermilk
2 large eggs, room temperature, lightly beaten
2 tablespoons canola oil
1 cup fresh or frozen blueberries, optional
CRUNCHY TOPPING:
1/2 cup quick-cooking oats
1/4 cup chopped slivered almonds
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

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.

COUNTRY CRUNCH PANCAKES



Country Crunch Pancakes image

I adapted this from a regular pancake recipe. They're simply delicious! My kids especially like them.

Provided by Allrecipes Member

Time 25m

Yield 7

Number Of Ingredients 16

2 cups all-purpose flour
⅓ cup whole wheat flour
⅓ cup quick-cooking oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 ¼ cups buttermilk
2 large eggs eggs, lightly beaten
2 tablespoons vegetable oil
1 cup fresh or frozen blueberries
½ cup quick-cooking oats
¼ cup chopped slivered almonds
¼ cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • In a mixing 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 353.5 calories, Carbohydrate 57.7 g, Cholesterol 56.3 mg, Fat 9.1 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.8 g, Sodium 704.3 mg, Sugar 17.5 g

COUNTRY CRUNCH PANCAKES



Country Crunch Pancakes image

Make and share this Country Crunch Pancakes recipe from Food.com.

Provided by grandma2969

Categories     Breakfast

Time 18m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup oatmeal
1 teaspoon cinnamon
1/4 cup chopped almonds
1/4 cup brown sugar, packed
2 cups all-purpose flour
1/3 cup whole wheat flour
1/3 cup oatmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 1/4 cups buttermilk
2 large eggs, slightly beaten
2 tablespoons oil
1 cup blueberries

Steps:

  • Topping: mix together 1/2 cup oatmeal and 1 teaspoon cinnamon; blend in almonds and brown sugar. Set aside.
  • Pancakes: In a bowl combine flours, 1/3 cup oatmeal, sugar, baking powder, baking soda, salt and 1 tsp cinnamon.
  • In a seperate bowl combine buttermilk, eggs and oil. Stir into dry ingredients until blended. Fold in blueberries.
  • Sprinkle about 1 tsp topping for each pancake on lightly greased griddle.
  • Pour 1/4 cup batter over topping. Immediately sprinkle with another 1 tsp topping.
  • Turn pancakes when bubbles form on top. Cook till second side is golden brown.

Nutrition Facts : Calories 209.9, Fat 5.7, SaturatedFat 1, Cholesterol 32.8, Sodium 431.3, Carbohydrate 33.9, Fiber 2.3, Sugar 10.3, Protein 6.6

CINNAMON TOAST CRUNCH™ SHEET-PAN PANCAKE



Cinnamon Toast Crunch™ Sheet-Pan Pancake image

Break out the Cinnamon Toast Crunch™ pancake mix for a breakfast that's sweet, fruity and Cinnadust™ swirled! To make things even better, this treat is baked in a sheet pan, which means you'll be serving up warm, cakey pancakes topped with Cinnamon Toast Crunch™ Frosting for the whole family in no time.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 6

Number Of Ingredients 5

1 box (15.6 oz) Cinnamon Toast Crunch™ Complete Pancake Kit
Water or milk called for on pancake kit box
2 eggs, slightly beaten
1/2 cup Betty Crocker™ Cinnamon Toast Crunch™ Frosting (from 16-oz container)
2 medium bananas, cut into 1/4-inch slices (about 1 1/4 cups)

Steps:

  • Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  • In large bowl, stir pancake mix, water or milk, and eggs with fork or whisk until well blended.
  • Sprinkle Cinnadust™ over batter in bowl. Gently stir into batter about 6 to 8 times (do not mix in completely). Pour into pan, and spread evenly.
  • Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven. Let stand 5 minutes.
  • In small microwavable bowl, place frosting. Microwave uncovered on High 15 to 20 seconds or until frosting is thin enough to drizzle. Dip fork into frosting, and drizzle half of the frosting over pancake. Top with cereal topping and banana slices; drizzle remaining warmed frosting over top.

Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 30 g, TransFat 0 g

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