FRUITY PANCAKES
These pancakes are fun and easy, especially for kids. The fruit in the pancakes go well with maple syrup. Whenever I make these, I never have any leftovers. Serve hot with maple syrup or fresh strawberries.
Provided by |{arli~
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.
- Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.
- Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 110.5 g, Fat 0.6 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 0.1 g, Sodium 638.6 mg, Sugar 61.8 g
ON-THE-GO PANCAKE MUFFINS RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, eggs, milk, maple syrup, butter, chocolate chips, raspberries, blueberry, banana
Provided by Camille Bergerson
Categories Bakery Goods
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF (190ºC).
- In a large bowl, combine flour, baking powder, and salt.
- Add in eggs, melted butter, and maple syrup. Whisk. Add in milk and whisk until all ingredients are incorporated.
- Evenly distribute the batter in a 12-cup nonstick muffin tin. Top with fruit and chocolate chips.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
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
FRUITY AMERICAN PANCAKES
A great cheat's dessert. The cherries in liqueur taste seriously sophisticated...but they're ready prepared and bottled
Provided by John Torode
Categories Breakfast, Brunch, Condiment, Dessert, Snack
Time 30m
Number Of Ingredients 9
Steps:
- Beat the whole eggs and yolk with the sugar and baking powder, then add the butter. Beat the flour slowly into the egg mix to make a batter, then pour in the milk and leave to stand in a warm place for 10 mins (the consistency should be like thick custard).
- Put a frying pan on a medium heat, then rub with buttered kitchen paper. Put large spoonfuls of the mix into the pan (remember, these are thick pancakes) and cook for about 3 mins until bubbles form on top and the edges start to brown. Turn and cook for a further 3 mins. Keep the made pancakes warm and repeat until all the mix is used (any extra pancakes can be frozen for later).
- Warm the cherries through gently then spoon over the pancakes and top with a big dollop of crème fraîche.
Nutrition Facts : Calories 545 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium
FRUITY MINI PANCAKE SKEWERS
This is perfect finger food, and the kids will love these eye-catching, mini pancake skewers. Great for breakfast or brunch, but equally good as a snack or even a game-day buffet.
Provided by lutzflcat
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 10
Number Of Ingredients 15
Steps:
- Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl. Whisk milk, egg, butter, and amaretto extract together in a second bowl. Pour wet ingredients into the flour mixture, and mix until batter is well combined and smooth.
- Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter.
- Stack ingredients on a work surface as follows: pancake, banana, pancake spread with cream cheese, pancake, strawberry, and pancake. (Each skewer will use 4 pancakes.) Insert a skewer through the center of the stack and repeat to make remaining skewers.
- Dust with confectioners sugar, and serve.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 16.8 g, Cholesterol 23.1 mg, Fat 2.2 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 202.2 mg, Sugar 5.7 g
FRUIT-FILLED PUFF PANCAKE
Steps:
- Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour, salt and 1 tablespoon sugar until smooth. Place butter in a 9-in. pie plate. Place in oven 2-3 minutes or until melted., Tilt pie plate to coat evenly with butter. Pour batter into hot plate. Bake 10-12 minutes or until sides are puffed and golden brown., Meanwhile, in a bowl, combine blueberries and banana. Remove pancake from oven. Top with fruit. Mix cinnamon and remaining sugar; sprinkle over top. Cut into wedges; serve immediately.
Nutrition Facts : Calories 232 calories, Fat 8g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 240mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
GIANT FRUITY OVEN PANCAKE
No more flipping pancakes and trying to keep them warm! Try this special back-to-school or weekend breakfast sheet pan pancake topped with fresh fruit, fruity cereal and yogurt.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
- In medium bowl, mix all Pancake ingredients except sprinkles with whisk until blended. Stir in 2 tablespoons sprinkles, and pour into pan; spread evenly.
- Bake 17 to 20 minutes or until light golden brown and top springs back when touched in center.
- Top with strawberries, banana and cereal. Cut small corner off end of each of 2 yogurt tubes, and drizzle on top of pancake. Sprinkle with additional sprinkles. Cut into 12 pieces to serve.
Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 10 g, TransFat 0 g
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