Halloween Pancakes Recipes
HALLOWEEN PANCAKES
A delicious Halloween breakfast ready in just 20 minutes. Original Bisquick® mix provides a simple addition to these pumpkin shaped pancakes that are served with orange syrup.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 10
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, heat maple syrup, corn syrup and butter over medium-low heat until butter is melted. Remove from heat; stir in food color. Set aside.
- In large bowl, stir together half-and-half and lemon juice; let stand 2 minutes. Stir in Bisquick mix, sugar, baking powder, egg yolks and vanilla with wire whisk or fork until blended. Stir in chocolate chips. In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Fold beaten egg whites into batter.
- Heat griddle to 350°F or heat 12-inch nonstick skillet over medium heat. Grease with melted butter. Place pumpkin pancake mold onto griddle with handle up; heat until hot.
- For each pancake, pour 1/3 cup batter into mold on hot griddle. Cook until bubbles break on surface and edges just begin to dry. Remove mold. Turn; cook about 1 minute or until golden brown. Serve with orange syrup.
Nutrition Facts : Calories 340, Carbohydrate 51 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 463 mg
HALLOWEEN GHOST PANCAKES
Begin the day with a "Boo!" Ghostly pancakes with orange-flavored syrup are frightfully fun for breakfast.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- In small bowl, mix yogurt and maple syrup until well blended. Set aside.
- In medium bowl, mix baking mix, milk and egg until well blended. In small bowl, mix 2 tablespoons of the batter, the cocoa and sugar until well blended.
- Heat large nonstick electric griddle or 12-inch nonstick skillet to 375°F. Oil hot griddle.
- For each pancake, drop three 1/4 to 1/2-inch drops of dark batter about 1 to 1 1/2 inches apart forming eyes and mouth of ghost. Cook about 30 seconds. Immediately pour 1/4 cup regular batter; start the pour to cover the "eyes and mouth" and continue the pour downward to form an irregular ghostly shape. Cook 1 to 2 minutes or until pancake is puffed and dry around edges. Turn pancake; cook about 1 minute longer or until other side is golden brown. Serve with syrup mixture.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1 g
KIDS CAN MAKE: HALLOWEEN COCOA GHOST PANCAKES
These ghost pancakes are perfect for a weekend Halloween breakfast! An assortment of ghost cookie cutters and sprinkles lets kids get creative with their spooky designs. Little kids can keep it simple with mini chocolate chips and blueberries, while big kids can experiment with piping tasty fudge sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together the flour, sugar, cocoa powder, cornstarch, baking powder, salt and baking soda in a medium bowl. Whisk together the milk, butter, vanilla and eggs in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are bubbly on top and the edges are beginning to set, about 45 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, about 30 seconds more. Transfer the pancakes to a platter and repeat with the remaining batter.
- Place the pancakes on a cutting board and use 3- to 4-inch ghost cookie cutters to cut a ghost from each pancake. (Save the pancake scraps--you can serve those too.)
- Remove the lid from the hot fudge topping and microwave until smooth but still thick, 10 to 20 seconds. Carefully transfer the hot fudge topping to a small icing bottle fitted with a small round tip. You can also just use a small piping bag with the tip cut off. (If you need to reheat the fudge topping, be sure to remove the metal piping tip first.)
- Using a small offset spatula, spread each pancake with whipped topping. Decorate with sprinkles, chocolate chips, blueberries and the hot fudge topping.
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