BANANA PANCAKES MIX RECIPES

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EASY BISQUICK BANANA PANCAKES | JUST A PINCH RECIPES



Easy Bisquick Banana Pancakes | Just A Pinch Recipes image

So, this is basically the Bisquick "ultimate" pancake recipe on the back of the Bisquick box. I've just made an addition and some subtractions. I wanted banana pancakes and I was only going to use 1 but the bananas were so ripe that all the stems detached and I had to use them all anyway. The original "ultimate pancake" recipe also called for 3 tblsp of sugar and 2 tblsp of oil but since I added so many bananas, I decided that was unnecessary...and it was. My sis and I were satisfied. This is really good with some strawberries that have been mixed with sugar.

Provided by Stacy Bell @brownbetty33

Categories     Other Breakfast

Yield 4

Number Of Ingredients 6

2 cup(s) bisquick (but any pancake mix would probably do)
2 teaspoon(s) baking powder
3 - small bananas (mashed)
1 cup(s) milk
2 - eggs
1 teaspoon(s) vanilla extract

Steps:

  • In a large bowl, measure out roughly 2 cups of Bisquick. You don't have to be exact. I think if you prefer a thinner batter you could probably add more milk. Add the baking powder.
  • In a medium bowl, mash the bananas with a fork. Mix in the milk, eggs and vanilla extract.
  • Add the wet mixture to the dry stuff and whisk. It will be lumpy but that's ok. I use a frying pan (coated with PAM) and set my stovetop burner to 2 (which is a low setting). Now, our oven is a little wonky so the low setting cooks up the pancakes really well. Obviously, you know your oven so adjust accordingly. If you have a griddle, even better. I make my pancakes on the large side so I pour approximately 1/4 cup to 1/3 cup in the pan. Let cook until you see bubbles forming and then flip over. A nice golden brown color is what you're going for but if you like your pancakes on the pale side-that's fine. I keep my pancakes warm in the oven (~150-200 F) on an oven safe plate and I loosely cover it with foil. Serve warm with syrup or mix up some (thawed out) frozen fruit or fresh fruit with some sugar (or whatever sweetener you prefer).

DANISH PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Danish Pancakes Recipe: How to Make It - Taste of Home image

I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.—Lise Thomson, Magrath, Alberta

Provided by Taste of Home

Categories     Brunch    Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 20 filled pancakes.

Number Of Ingredients 7

2 large eggs
2 cups whole milk
1/2 cup butter, melted
1-1/4 cups all-purpose flour
2 tablespoons plus 2-1/2 teaspoons sugar, divided
3-3/4 cups vanilla ice cream
Fresh blueberries and sliced strawberries

Steps:

  • In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.—Lise Thomson, Magrath, Alberta
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