Piggy Pancakes Recipes

PIGGY ROLLS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
• For the heads: Divide the dough into eight 2-ounce pieces. Pinch a marble-size piece of dough from each piece and set aside. Roll each large piece of dough into a tight ball and arrange on the prepared baking sheet about 2-inches apart.
• Beat together the milk, egg and salt in a small bowl.
• Snip a tiny slit in the back of each dough ball, close to the bottom and pull out to make a tail. Working 1 at a time, brush the dough balls all over with the egg wash. Pinch 1 of the reserved marble-size pieces of dough in half. Flatten half into a round pig nose. Stick onto the dough ball where it starts to curve down to the baking sheet opposite the tail. Stick 2 toothpicks in each nose to make nostrils (leave the toothpicks in while the rolls bake). Form 2 triangle-shaped ears from the other half of the reserved piece of dough. Press into the top of the dough ball so that the 2 pieces are touching; stick a toothpick into the back of each ear to keep it in place while baking. Press 2 sesame seed eyes between the nose and ears.
• Bake until the pigs have risen and are golden, 15 to 18 minutes. Cool on a rack. Remove the toothpicks. Serve warm or at room temperature.

PIGGY PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or to 375°F. In medium bowl, stir Bisquick mix, milk and eggs until blended.
• Lightly oil griddle. For each pig face, pour slightly less than 1/4 cup batter onto hot oiled griddle. Pour scant tablespoonful batter onto griddle for snout and another scant tablespoonful for ears.
• Cook pancakes until edges are dry. Turn; cook until golden.
• To serve, place large pancakes on individual serving plates. Place 1 small pancake in center of each face for snout; poke 2 holes for nostrils with end of handle of wooden spoon. Cut second small pancake in half for ears; place at top of face. Use blueberries for eyes.

PIGS IN A BLANKET

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Butter the inside of 24 pig cavities in 2 silicone molds using melted butter, reserving 2 tablespoons of the melted butter to put into the pancake batter.
• In large bowl, whisk together the flour, salt, baking powder, and baking soda.
• Whisk together the egg and buttermilk then add the sugar.
• Pour the liquid mixture into the flour mixture and stir just to combine.
• Add 2 tablespoons melted butter and mix until blended but with lumps remaining.
• Pour batter into a squeeze bottle.
• Squeeze batter into a pig cavity in the silicone mold filling it about 3/4's full.
• Press a Little Smokie into the pancake batter.
• Cover the little sausage with more pancake batter.
• Repeat, filling up all 24 pig cavities.
• Bake for 14-18 minutes until golden brown.
• Remove and allow the pigs to cool for a few minutes before removing from the mold.
• Serve with your favorite dipping sauces.

PANCAKE PIGS IN A BLANKET

Steps:

• In a large bowl, combine the flour, baking soda, baking powder and salt. Combine eggs, buttermilk and oil; blend into dry ingredients. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Roll each pancake around a sausage link., For syrup, in a small saucepan, combine sugars and water; bring to a boil. Stir in flavorings. Serve warm with pancakes.

PIGGY PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or to 375degreesF. In medium bowl, stir Bisquick mix, milk and eggs until blended.
• Lightly oil griddle. For each pig face, pour slightly less than 1/4 cup batter onto hot oiled griddle. Pour scant tablespoonful batter onto griddle for snout and another scant tablespoonful for ears.
• Cook pancakes until edges are dry. Turn; cook until golden.
• To serve, place large pancakes on individual serving plates. Place 1 small pancake in center of each face for snout; poke 2 holes for nostrils with end of handle of wooden spoon. Cut second small pancake in half for ears; place at top of face. Use blueberries for eyes.

PIGGY PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or to 375 degrees F. In medium bowl, stir Bisquick mix, milk and eggs until blended.
• Lightly oil griddle. For each pig face, pour slightly less than 1/4 cup batter onto hot oiled griddle. Pour scant tablespoonful batter onto griddle for snout and another scant tablespoonful for ears.
• Cook pancakes until edges are dry. Turn; cook until golden.
• To serve, place large pancakes on individual serving plates. Place 1 small pancake in center of each face for snout; poke 2 holes for nostrils with end of handle of wooden spoon. Cut second small pancake in half for ears; place at top of face. Use blueberries for eyes.