PANCAKE COOKIES RECIPES

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PAMELA'S GLUTEN FREE COOKIES RECIPE - FOOD.COM



Pamela's Gluten Free Cookies Recipe - Food.com image

If you have a gluten intolerance, Pamela's Ultimate Baking and Pancake mix is your best bet for baking! My favorite thing to make with this mix is cookies. No one can ever tell that they are gluten free. This recipe is really versatile too. So far, I have made basic chocolate chip cookies, white chocolate chip, apple blueberry, ginger peach, and carrot raisin. You can do whatever sounds good to you!

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 8

1/2 cup butter
1/4 cup white sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups Pamelas ultimate baking and pancake mix
1 cup chocolate chips (or whatever add in you want- blueberries, dried fruit, cubed apples etc.)
1/2 cup chopped nuts (optional)

Steps:

  • Cream butter and sugar.
  • Add egg and vanilla and beat together.
  • Add Pamela's Baking & Pancake Mix and whatever add-in. Mix thoroughly.
  • The batter may feel stickier than regular cookie dough but that is fine.
  • Place tablespoon sized scoops of dough on a lightly greased cookie sheet. Flatten.
  • Bake in preheated 350°F oven for approximately 15 minutes.
  • Let cookies cool slightly and use a spatula to remove from cookie sheet.

Nutrition Facts : Calories 105.2, FatContent 7.4, SaturatedFatContent 4.5, CholesterolContent 22.8, SodiumContent 38.2, CarbohydrateContent 10.5, FiberContent 0.5, SugarContent 9.8, ProteinContent 0.7

CLASSIC PANCAKES RECIPE - BETTYCROCKER.COM



Classic Pancakes Recipe - BettyCrocker.com image

This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they’re hearty and have a delicious buttery syrup on top.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 9

Number Of Ingredients 7

1 egg
1 cup Gold Medal™ all-purpose flour or whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons vegetable oil or melted butter

Steps:

  • In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
  • Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Nutrition Facts : FatContent 1/2 , ServingSize 1 Pancake, TransFatContent 0 g

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