BUTTERMILK PANCAKES WITH APPLE CRANBERRY COMPOTE
Provided by Amanda Freitag
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and granulated sugar until pale yellow, frothy and doubled in volume, about 10 minutes. Meanwhile, melt 3 tablespoons of the butter and cool to room temperature. In a separate bowl, mix the flour, baking powder and salt. Whisk the buttermilk into the dry ingredients and blend until it becomes a smooth paste. Add in the melted butter. Use a rubber spatula to fold the beaten eggs into the batter. Hold the batter at room temperature until ready to cook.
- Heat a 14-inch skillet or griddle pan to medium-high heat. Place 1 tablespoon of the butter on the skillet and ladle out 2 ounces of the batter. When the top of the pancake starts to bubble, use a large metal spatula to flip, and then cook on the other side until brown, 3 to 5 minutes. Repeat for the remaining batter, about 6 pancakes total, adding butter to the griddle before each pancake. Stack three pancakes on each plate and serve with the remaining 2 tablespoons butter, confectioners' sugar, some maple syrup and the Apple Cranberry Compote.
- In a medium saucepot set over medium heat, add the cranberries, granulated sugar, honey, salt, apples, cinnamon, lemon juice and zest, and bring to a simmer. Reduce the heat to low, stir and continue cooking until the apples start to break down and the cranberries begin to pop, about 15 minutes. Remove from the heat and serve warm.
CRANBERRY PANCAKES
Turn leftover cranberry sauce into a stellar brunch dish, made even tastier with a cranberry switch-out for traditional maple syrup.
Provided by By Deborah Harroun
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat Cranberry Sauce ingredients to a gentle boil; cook 5 to 10 minutes or until thickened.
- Meanwhile, heat large skillet or griddle over medium-high heat, greasing or spraying if necessary.
- In large bowl, mix Bisquick mix, 2 tablespoons sugar, the cinnamon, nutmeg and ginger. Stir in remaining Pancake ingredients.
- For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbly on top and set on the edges. Turn, and cook on second side.
- Serve pancakes topped with cranberry sauce.
Nutrition Facts : ServingSize 1 Serving
SIMPLE BISQUICK PANCAKES
Make and share this Simple Bisquick Pancakes recipe from Food.com.
Provided by Msobremesana
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- mix all ingredients in bowl.
- pour 1/3 cup of mix onto hot greased/non stick skillet.
- turn once when top side fully bubbles.
APPLE CINNAMON BISQUICK PANCAKES
Made with Bisquick Heart Smart mix, these cinnamon-flavored pancakes are topped with buttery Granny apples.
Provided by By Sarah Caron
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 10- to 12-inch nonstick skillet over medium heat. Grease if necessary. Meanwhile, in large bowl, combine Pancake ingredients, and stir well until most of the lumps are gone.
- Drop pancake batter onto skillet in 1/4-cup blobs, leaving space for spreading between each. Cook 3 to 4 minutes on each side, turning once, until lightly browned. Repeat to use up batter.
- Meanwhile, in small bowl, combine apples and sugar, stirring until well combined. In 10-inch nonstick skillet, melt butter; add apple mixture. Stir gently to coat apples with butter. Cover skillet; cook 5 to 7 minutes, stirring once or twice, until apples are softened.
- To serve, arrange pancakes on plates, and top with apples. Serve with maple syrup, if desired.
Nutrition Facts : ServingSize 1 Serving
BISQUICK CRANBERRY PANCAKES WITH CRANBERRY SYRUP
This uses jellied cranberry sauce which I keep in the pantry. Good for a change of pace. I got this from a kid's cookbook!
Provided by Oolala
Categories Breakfast
Time 30m
Yield 12-18 pancakes, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine Bisquick, egg and milk in a mixing bowl and beat with mixer until smooth.
- Fold in the 1/2 cup of cranberry sauce.
- Heat butter, as needed in griddle and pour 1/4 cup of batter into pan to make pancakes.
- When bubbles appear around the edges, flip over until done.
- Meanwhile make the cranberry syrup. Heat the 1 1/2 cups of cranberry sauce left and the corn syrup in a saucepan on low heat for 10 minutes. Serve with the pancakes. Enjoy.
Nutrition Facts : Calories 369.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 41.7, Sodium 573.3, Carbohydrate 68.8, Fiber 1.8, Sugar 41.7, Protein 5.8
APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP
These spiced, American-style, apple-filled pancakes make a deliciously decadent yet easy to make brunch
Provided by Sarah Cook
Categories Brunch, Treat
Time 40m
Yield Makes 15
Number Of Ingredients 13
Steps:
- To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
- Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
- Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
- To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium
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