Make Christmas breakfast fun with fluffy reindeer pancakes. Two squeezy bottles, a jug and a dash of food colouring will make Rudolph come to life!
- 150g self-raising flour
- ½ tsp baking powder
- ½ tbsp golden caster sugar
- 1 egg, beaten
- ½ tbsp maple syrup, plus extra to serve
- 150ml full-fat milk or semi-skimmed milk
- vegetable oil, for frying
- a few drops red food colouring
- icing sugar, for dusting
- 2 squeezy bottles
MethodCombine the wet ingredients in a jug and gradually pour into the dry ingredients, whisking until a smooth batter forms.
No kid wants to get on a regular bus if a double decker is available. So why make single-decker banana pancakes when you can make these?
- 1 cupflour
- 2 Tbsp.sugar
- 1 tsp.CALUMET baking Powder
- 1/4 tsp.baking soda
- 1 Egg, beaten
- 3/4 cupmilk
- 1/2 cupBREAKSTONE'S Sour Cream
- 1 tsp.vanilla
- 1 Tbsp.oil
- 1/2 cupchocolate-hazelnut spread, divided
- 2 bananas, sliced, divided
- 1/2 cup thawed cool WHIP Whipped Topping, divided
- 1/2 cupmaple-flavored or pancake syrup, divided
- Mix first 4 ingredients.Beat egg, milk, sour cream and vanilla in medium bowl with whisk until blended.Stir in flour mixture.
- Heat griddle or large skillet, brushed lightly with oil, on medium heat.Ladle batter onto griddle, using 1/4 cup batter for eachpancake.Cook until bubbles form on tops, then turn to brown other sides.
- For each serving, layer a pancake with 1 Tbsp. spread, 1/8 of the banana slices and 1 Tbsp. COOL WHIP; repeat layers. Top with 2 Tbsp. syrup.
A batter made with creamy wheat hot cereal gives these Healthy Living pancakes their super-hearty appeal.
- 3/4 cupflour
- 1/2 cupcreamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time)
- 2 Tbsp.sugar
- 1 Tbsp.CALUMET baking Powder
- 1/2 tsp.salt
- 1/4 tsp.ground cinnamon
- 1 Egg
- 1 cupmilk
- 2 tsp.oil
- Mix flour, cereal, sugar, baking powder, salt and cinnamon; set aside.
- Beat egg, milk and oil in medium bowl with wire whisk until well blended.Add flour mixture; beat until well blended.Let stand 5 min.
- Ladle batter onto hot nonstick griddle or skillet, using 1/4 cup batter for each pancake.Cook until bubbles form on tops, then turn over to brown other sides.
Once you make these brunchtime pancakes you may never make plain ol' pancakes again! Our recipe has cream cheese in the batter and warm cherries on top.
- 1 pkg. (8 oz.) philadelphia Cream Cheese, softened
- 4 Eggs
- 2/3 cupflour
- 2 Tbsp.oil, divided
- 1-3/4 cupsCherry Pie filling, warmed
- 7 tsp.Cinnamon Sugar
- Beat cream cheese and eggs in medium bowl with mixer until blended. Add flour; mix just until blended.
- Heat 1 Tbsp. oil in large skillet on medium heat. Spoon 1 Tbsp. batter into skillet for each pancake; cook 1 min. or until bubbles form on tops, then turn over to brown other sides, adding remaining oil as needed.
- Serve topped with pie filling and cinnamon sugar.