HOW TO MAKE KRUSTEAZ PANCAKES BETTER RECIPES

MOM'S APPLESAUCE PANCAKES | ALLRECIPES

Mom's Applesauce Pancakes | Allrecipes image

This was passed down from my mother. I don't know where she got it, but it was always a special request at brunches. Serve with maple syrup or apple butter.

Provided by Shirley Smith

Categories Breakfast and Brunch Pancake Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 cups dry pancake mix
1 teaspoon ground cinnamon
2 eggs
1 cup applesauce
1 teaspoon lemon juice
½ cup milk

Steps:

In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 319.3 calories, CarbohydrateContent 60.2 g, CholesterolContent 95.4 mg, FatContent 4.3 g, FiberContent 1 g, ProteinContent 10.1 g, SaturatedFatContent 1.2 g, SodiumContent 1016.1 mg, SugarContent 7.8 g

RICOTTA PANCAKES RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Ricotta Pancakes Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories dessert

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings (16 pancakes)

Number Of Ingredients 8

Ingredients

2 cups water
1/3 cup sugar
1/3 cup honey
1 1/2 teaspoons vanilla extract
2 cups pancake and waffle mix (recommended: Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries
Melted butter

Steps:

Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

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