Animal Pancakes Recipes

Steps:

• In large bowl, stir together Bisquick mix, milk and eggs until well combined. Grease and heat griddle.
• To make lion pancakes: Ladle batter onto hot greased griddle, making 6 large circles for the heads and 6 smaller circles for the mouths. Cook on both sides until golden, about 5 minutes.
• Place 1 larger pancake on serving plate; top with smaller pancake. Decorate with sliced strawberries for mane and nose, blueberries for eyes and chocolate chips for mouth (see photo).
• To make caterpillar pancakes: Ladle tablespoonfuls of batter onto hot greased griddle, making small circles. Cook on both sides until golden, 3 to 5 minutes.
• Place circles on serving plates to look like caterpillar (see photo). Decorate with raisins for the eyes, orange rind for the antennae and chocolate chips for the feet.
• To make dog pancakes: Ladle batter onto hot greased griddle, making 6 larger oblong pancakes (for the heads), 6 small round pancakes (for the snouts) and 12 oval pancakes (for the ears). Cook on both sides until golden, about 5 minutes.
• Place 1 larger oblong pancake on serving plate; top with smaller pancake. Place oval pancakes on either side of larger pancake to make ears. Decorate with sliced strawberries for nose and tongue, blueberries for eyes and chocolate chips for mouth (see photo).

Steps:

• Prepare pancake mix per box instructions.
• Heat a nonstick pan or pancake griddle on medium heat. For large pancakes, pour 1 cup (235 ml) of batter onto the pan. For small pancakes, pour a little less than ¼ cup (60 ml) of batter onto the pan. For medium pancakes, pour ⅓ cup (80 ml) of batter onto the pan.
• Allow to cook until bubbles form and begin to pop all around the pancake. The pancake will also lose its shiny sheen and begin to look more matte. Flip and cook on the other side for 2-3 minutes, or until the bottom is lightly browned.
• For the lion pancake, you'll need 1 large pancake, 1 small pancake, sliced strawberries for the mane and nose, blueberries for the eyes, and chocolate chips for the mouth.
• For the monkey pancake, you'll need 1 large pancake, 2 small pancakes, 1 medium pancake, blueberries for the eyes and nose, and chocolate chips for the mouth.
• For the owl pancake, you'll need 1 large pancake, sliced bananas for the eyes and feathers, blueberries for the eyes, and sliced strawberries for the beak and wings.
• For the pig pancake, you'll need 1 large pancake, 1 small pancake, chocolate chips for the snout, blueberries for the eyes, and sliced strawberries for the ears.
• Make your favorite animal pancakes and top with syrup, or another favorite pancake topping.
• Enjoy!

Steps:

• Heat greased electric griddle to 350°F.
• Prepare pancake batter as directed on package, whisking the dry gelatin mix into the liquid ingredients 2 min. or until gelatin is dissolved before adding to the pancake mix.
• Ladle batter onto hot griddle, using about 1/2 cup batter for each animal face. Cook until bubbles form on tops, then turn to brown other sides. Use remaining batter to make small pancakes in the shapes of ears and noses as desired, using about 1-1/2 Tbsp. batter for each ear or nose.
• Arrange pancake pieces on each serving plate to resemble desired animal. Decorate with fruit.
• Melt chocolate as directed on package; spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to add stripes, spots or whiskers to the animal faces as desired.

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.