FRUITY FIREWORKS PANCAKES
Kick off the Fourth of July with our patriotic, red-white-and-blue pancakes festooned with jam, sliced strawberries and fresh blueberries.
Provided by Deborah Harroun
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Make pancakes as directed on Bisquick mix box, using Bisquick mix, milk and eggs.
- Spread jam on top of each pancake. Starting at outside of each pancake, place strawberries in 2 circles around each. Place blueberries in center of each pancake. Serve warm or cold.
Nutrition Facts : ServingSize 1 Serving
FESTIVE FIREWORKS PANCAKES
Declare your independence from boring breakfasts with these colorful pyrotechnics on a plate, made easy with Original Bisquick mix.
Provided by Stephanie Wise
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In large bowl, stir together Bisquick mix, milk and eggs until well combined. Divide batter evenly among 3 squeeze dispenser bottles.
- Squeeze a few drops red food color into 1 bottle, and blue food color in another. Use a skewer or the back of a long spoon to stir food color into batter. Leave other bottle without coloring. Replace caps to seal.
- Squeeze small circles of each batter onto hot greased griddle; cook until lightly golden, about 3 minutes.
- Arrange pancakes on plate. Place frosting in piping bag fitted with tip; pipe frosting on pancakes to look like fireworks. Sprinkle with decorating sugars.
Nutrition Facts : ServingSize 1 Serving
FESTIVE FRENCH PANCAKES
Not quite as thin as true crepes, these light-as-a-feather pancakes are topped with preserves and a dusting of confectioners' sugar. They're elegant, so easy to make and say "Joyeux Noel" with delicious French flair!
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 470mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
VALENTINE'S DAY PANCAKES RECIPE BY TASTY
Indulge in decadent red velvet pancakes this Valentine's Day. Fluffy pancakes are stacked velvety cream cheese icing and drizzled with sweet and tangy strawberry sauce and melted chocolate for a dish that is guaranteed to wow any special person in your life.
Provided by Aleya Zenieris
Categories Desserts
Time 1h5m
Yield 2 servings
Number Of Ingredients 26
Steps:
- Make the strawberry sauce: Add the strawberries, sugar, and lemon juice to a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10-15 minutes, until thickened. Transfer to a liquid measuring cup or medium bowl and let cool to room temperature.
- Once cooled, purée the strawberry mixture with an immersion or standing blender until smooth. Set aside.
- Make the cream cheese filling: In a large bowl, combine the powdered sugar, cream cheese, butter, cream, and vanilla. Beat with an electric hand mixer on medium speed until completely smooth, about 3 minutes. Transfer the filling to a piping bag and cut an opening about 1 inch (3 centimeters) from the tip. Chill in the refrigerator until ready to use.
- Make the red velvet pancakes: In a large bowl, sift together the flour, cocoa powder, granulated sugar, salt, baking powder, and baking soda.
- In a medium bowl, mix together the buttermilk and vinegar and let sit for 2 minutes. Add the egg yolks, vanilla, melted butter, and red food coloring and mix until well combined.
- Whisk the wet ingredients into the dry ingredients.
- In a large bowl, whip the egg whites with an electric hand mixer until stiff peaks form, 3-5 minutes, being careful not to overmix.
- Gently fold the egg whites into the batter. Let sit at room temperature for 5 minutes.
- Preheat the oven to 250°F (120°C). Set a wire rack over a baking sheet.
- Heat a large nonstick skillet over medium-low heat. Place a 6-inch heart-shaped cookie cutter in the center of the pan and spray the inside with nonstick spray. Scoop pancake batter into the mold, filling halfway up. Cover the pan and cook until bubbles form all over the surface and the pancake doesn't jiggle too much, 6-8 minutes. Uncover the pan and, using a wide spatula, carefully and quickly flip the mold. Cover and cook the pancake for another 3-4 minutes. Remove the pancake and mold from the pan, set the pancake on the wire rack to cool, and repeat with the remaining batter. If any batter leaks out of the mold while cooking, simply use a knife or kitchen scissors to trim off the excess once the pancakes have cooled a bit.
- Transfer the pancakes to the oven to keep warm until ready to serve.
- Make the chocolate sauce: In a medium microwave-safe bowl, melt the chocolate in 30-second intervals on medium power, stirring between, until melted and smooth.
- When ready to serve, drizzle some of the chocolate sauce onto 2 serving plates. Set a pancake in the center of each plate and pipe the cream cheese filling on top. Continue stacking, alternating between the pancakes and filling, with 3 pancakes per plate. Drizzle the top pancakes with more chocolate sauce. Using a piping bag or spoon, drizzle the strawberry sauce around the top edges and down the sides of the pancake stacks. Decorate the plates with whipped cream, chocolate chips, and strawberries.
- Enjoy!
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