Twinkie Pancakes Recipes

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TWINKIE PANCAKES



Twinkie Pancakes image

I bought The Twinkie Cookbook today, and this recipe was in it. This recipe was created by Jerry Ferrill, and I think it looks pretty good, but I haven't tried it yet. Hopefully soon! (p.s. If you're a vegetarian, my formerly vegetarian sister-in-law once refused to eat a Twinkie cake dessert I made because Twinkies are made with beef fat, so I guess vegetarians and vegans are out of luck on this one.)

Provided by ckmclements

Categories     Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

6 Hostess Twinkies
4 cups pancake batter, prepared
butter (optional) or margarine, for serving (optional)
pancake syrup, for serving (optional)

Steps:

  • Slice each Twinkie crosswise into 8 thin slices.
  • Spray a griddle or skillet with nonstick vegetable oil spray or brush lightly with vegetable oil.
  • Heat the griddle over medium high heat.
  • Pour 1/4 cup measures of the pancake batter onto the hot griddle, spacing them apart. Arrange 3 twinkie slices in each pancake.
  • Cook until the pancake begins to bubble and is golden brown on the underside.
  • Carefully turn the pancakes and cook the second side.
  • Serve immediately with butter and syrup.
  • Prep and cooking times are approximate.

Nutrition Facts :

HOMEMADE TWINKIES®



Homemade Twinkies® image

These look like Twinkies®, but taste way better than the real deal...and they're better cold/frozen!

Provided by Tyler

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h40m

Yield 25

Number Of Ingredients 10

4 eggs
½ cup butter, melted and cooled to lukewarm
1 cup water
1 (5.1 ounce) package instant vanilla pudding mix
1 (18.25 ounce) package yellow cake mix
½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
5 cups confectioners' sugar, sifted
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
  • Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
  • Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
  • To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
  • When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 59.6 mg, Fat 16 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 9.2 g, Sodium 311 mg, Sugar 40 g

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