Good Mornin Pancake Mix Recipes

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TOP O' THE MORNIN LUCKY CHARMS® PANCAKES



Top o' the Mornin Lucky Charms® Pancakes image

Perfect for St. Patrick's day, wake up with your little leprechauns with our Top o' the Mornin' Lucky Charms Pancakes that are ready in 20 minutes.

Provided by Jessica Walker

Categories     Breakfast

Time 20m

Yield 12

Number Of Ingredients 8

2 cups Original Bisquick™ mix
1 cup milk
1 teaspoon vanilla
2 eggs
1/2 to 1 teaspoon green food color
1/2 cup marshmallows from Lucky Charms™ cereal
Whipped cream topping (from aerosol can), if desired
Additional marshmallows from Lucky Charms™ cereal, if desired

Steps:

  • In large bowl, stir together Bisquick mix, milk, vanilla, eggs and food color with whisk just until blended. Stir in 1/2 cup marshmallows.
  • Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown and set.
  • Top pancakes with whipped cream topping and additional marshmallows.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g

PERFECT PANCAKES RECIPE



Perfect pancakes recipe image

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Provided by Good Food team

Categories     Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert

Time 30m

Number Of Ingredients 5

100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt

Steps:

  • Put 100g plain flour and a pinch of salt into a large mixing bowl.
  • Make a well in the centre and crack 2 eggs into the middle.
  • Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  • Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
  • Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
  • Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
  • Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  • Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
  • Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium

GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

GOOD MORNIN' PANCAKE MIX



Good Mornin' Pancake Mix image

I love these moist, fluffy pancakes on a wintry day. They make a perfect gift for family and friends. Just put the mix in two plastic bags tied with holiday ribbons, and don't forget to include prep directions. -Sharon Sutton, Lindsey, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 pancakes per batch.

Number Of Ingredients 15

2 cups all-purpose flour
1-1/3 cups whole wheat flour
1 cup buttermilk blend powder
1 cup old-fashioned oats
1/3 cup sugar
3 tablespoons baking powder
3 teaspoons baking soda
1 teaspoon dried orange peel
1/2 teaspoon ground cinnamon
1 cup golden raisins
1 cup sliced almonds, toasted
ADDITIONAL INGREDIENTS (for each batch):
1 egg
3/4 cup water
2 tablespoons canola oil

Steps:

  • Place the first nine ingredients in a food processor; cover and process until oats are ground. Place 1-1/3 cups in each of four resealable plastic bags. In each of four separate resealable plastic bags, place 1/4 cup raisins and 1/4 cup almonds. Store for up to 6 months. Yield: 4 batches., To prepare pancakes: In a large bowl, combine the contents of one pancake mix bag and one fruit-nut bag. In a small bowl, whisk the egg, water and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts : Calories 297 calories, Fat 12g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 519mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

BEST PANCAKE MIX STRAWBERRY SHORTCAKE RECIPE



Best Pancake Mix Strawberry Shortcake Recipe image

Strawberry shortcake is a refreshing and delicious dessert! This light snack only needs 7 simple ingredients that you probably already have in your kitchen. Plus, this recipe will teach you how to make your own fresh whipped cream!

Provided by Izzy

Time 30m

Number Of Ingredients 9

2 1/3 cups Bisquick mix (I used the Original Bisquick Mix)
3 tablespoons butter melted (you can also use coconut oil)
1/2 cup milk (you can sub almond milk, unsweetened)
3 tablespoons sugar
3/4 lbs strawberries (use fresh strawberries)
2 tablespoons sugar (sub stevia for a healthier version)
3/4 cups heavy cream (chilled)
1 tablespoon sugar
1/8 teaspoon vanilla extract

Steps:

  • Wash the strawberries and cut each into 4 to 6 slices lengthwise.
  • Place the sliced strawberries in a mixing bowl, and add sugar.
  • Gently mix and then cover with plastic wrap. Refrigerate for 15-30 minutes.
  • Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. (You can also use a cookie sheet, and grease it with butter)
  • In a large mixing bowl, whisk together the Bisquick mix and sugar. Add the milk and melted butter and stir until a soft dough forms. (Make sure not to over mix it)
  • Divide the dough into 6 equal portions. Shape them into nice round balls, and then gently pat the ball down a bit (don't flatten it to less than an inch thick or your shortcake will be too thin).
  • Transfer the shaped balls to the baking sheet and bake for 10-12 minutes or until golden.
  • Remove the cakes from the oven, and let them cool on a rack.
  • In a large mixing bowl, mix together heavy cream, sugar, and vanilla extract.
  • Beat the cream using an electric mixer on high speed until soft peaks form.
  • Slice the cakes horizontally with a bread knife.
  • Top the base layer of the cake with whipped cream and strawberries.
  • Place the top layer of the cake and top with more whipped cream and strawberries. (Feel free to garnish with mint if desired.) Serve and enjoy!

CANADIAN BEST EVER PANCAKES AND PANCAKE MIX



Canadian Best Ever Pancakes and Pancake Mix image

This mix makes the lightest and tenderest pancakes because it's made with soft low gluten cake and pastry flour (not self rising flour). It's also less expensive than bought pancake mixes and just as handy. Best of all, it takes just minutes to put together. Fresh or make ahead and frozen, pancakes are a delicious start to any day. Serve with favorite toppings or try nifty pancake sandwiches (below).

Provided by Olha7397

Categories     Breakfast

Time 10m

Yield 15 cups

Number Of Ingredients 11

9 cups sifted cake-and-pastry flour
1 cup skim milk powder
1/2 cup granulated sugar
1/4 cup baking powder
1 tablespoon salt
2 teaspoons baking soda
1 lb shortening
1 cup water
1 egg, lightly beaten
1/4 teaspoon nutmeg
melted butter

Steps:

  • BEST PANCAKE MIX: In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until in fine crumbs.
  • Transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. Makes about 15 cups.
  • BEST EVER PANCAKES: In bowl and using fork, stir together 2 cups Best Pancake Mix, water, egg and nutmeg until blended.
  • Heat griddle over medium high heat; brush with butter. Using 1/4 cup batter for each pancake and brushing griddle with more butter as necessary, pour batter onto griddle; cook for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill inches.
  • Using spatula, turn and cook for about 1 minutes or until bottom is golden brown. (Pancakes can be layered between waxed paper, wrapped well in plastic wrap and frozen in airtight container or freezer bag for up to 2 weeks.) Makes nine 4inch pancakes.
  • ONE MINUTE PANCAKE SANDWICHES: With pancakes in the freezer, it's easy to whip up a quick and nutritious portable breakfast the whole family will enjoy. Simply pop frozen pancakes into a toaster or toaster oven and warm through, then sandwich together with you choice of flavorful fillings. Serve with a glass of milk and you have a complete meal.
  • PIGGIE IN A BLANKET: In nonstick skillet, cook 1 breakfast sausage over medium high heat, or microwave at High for 2 minutes, or until no longer pink inside. Spread 1 pancake with 1 1/2 teaspoons maple syrup; wrap pancake around sausage, securing with toothpick.
  • FRUIT AND CHEESE: Thinly slice one quarter of an apple or pear and 1 oz. Cheddar cheese; sandwich between 2 pancakes.
  • HONEY AND BANANA: Spread 1 tablespoons creamed honey evenly over 2 pancakes; top 1 with half a thinly sliced banana. Sandwich together.
  • CREAM CHEESE AND RAISIN: Spread 2 tablespoons spreadable cream cheese evenly over 2 pancakes; sprinkle with 1 tablespoons raisins. Sandwich together.
  • Easy Cooking Canadian Living's Best.

FLUFFY MORNING PANCAKES



Fluffy Morning Pancakes image

These fluffy pancakes beat out the mixes in my cupboard every time! And the funny thing is, it really isn't that much more trouble to make them!

Provided by Barenakedchef

Categories     Breakfast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup milk
2 tablespoons melted butter or 2 tablespoons margarine
2 eggs, beaten

Steps:

  • Combine all dry ingredients.
  • Preheat electric skillet to 380º.
  • Add butter and milk to eggs.
  • Add dry ingredients.
  • Stir just to dampen (not too much).
  • Adjust milk so it's thin enough to pour.
  • Carefully butter skillet and pour pancakes to your desired size. When you begin to see bubbles forming on top of your batter, it is time to flip. Cook on second side until nicely browned.

Nutrition Facts : Calories 243.1, Fat 10.1, SaturatedFat 5.5, Cholesterol 114.7, Sodium 581.5, Carbohydrate 29.9, Fiber 0.8, Sugar 3.3, Protein 7.9

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