APPLE RING PANCAKES RECIPES

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CARAMEL-APPLE CREAM CHEESE CRESCENT RING RECIPE ...



Caramel-Apple Cream Cheese Crescent Ring Recipe ... image

Fan-favorite duo caramel and apples pair up again in this super easy brunch pastry that will please any crowd. Sweet Hawaiian crescent rolls and cream cheese add just the right amount of decadence.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 7

4 cups chopped peeled apples (about 4 large apples)
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
4 oz cream cheese, softened (from 8-oz package)
2 cans (8 oz) refrigerated Pillsbury™ Sweet Hawaiian Crescent Rolls (8 Count)
3 tablespoons caramel topping
2 tablespoons chopped pecans

Steps:

  • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  • In 10-inch nonstick skillet, cook apples, 1/4 cup of the brown sugar and the cinnamon over medium-high heat 5 to 7 minutes, stirring occasionally, until crisp-tender and most of the liquid is absorbed.
  • Meanwhile, in medium bowl, beat cream cheese and remaining 1/4 cup brown sugar with electric mixer on medium speed 30 to 60 seconds or until smooth and creamy.
  • Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form 6-inch circle in center. Dough will overlap. Dough ring should look like the sun.
  • Spread cream cheese mixture on triangles. Spoon apple mixture evenly over cream cheese on the half of each triangle closest to center of ring.
  • Bring each dough triangle up over apple mixture, tucking dough under bottom of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  • Bake 20 to 25 minutes or until golden brown and dough is thoroughly baked. Cool 5 minutes.
  • Drizzle with caramel topping and pecans.

Nutrition Facts : Calories 190 , CarbohydrateContent 25 g, CholesterolContent 5 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 14 g, TransFatContent 0 g

HOMEMADE BUTTERMILK PANCAKES - DEEP SOUTH DISH



Homemade Buttermilk Pancakes - Deep South Dish image

My personal recipe for more than 30 years, these make simply perfect homemade buttermilk pancakes that I know you'll love.

Provided by Deep South Dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
3 tablespoons granulated sugar
1 teaspoon kosher salt
2 cups buttermilk, more or less
2 tablespoons butter, melted and cooled, plus more for the skillet
2 large eggs
1 teaspoon vanilla extract

Steps:

  • Whisk together the flour, baking powder, baking soda, sugar and salt; set aside.
  • Combine 1 cup of the buttermilk with the melted butter and the eggs. Add the buttermilk mixture to the flour mixture.
  • Gently combine, adding vanilla extract and additional buttermilk as needed. Mixture should be fairly thick and lumpy, but pourable; avoid overmixing.
  • Heat a griddle (365 degrees F) or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan.
  • Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each. Turn heat down to medium.
  • When pancakes begin to bubble up and edges appear dry, turn over to brown the other side. Repeat with remaining butter and batter.
  • Serve immediately with additional butter, warmed syrup, a side of sausage and fruit. Skillet apples or peaches are excellent with these.
  • Makes about 16 depending on the size you make them. May also halve recipe.

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