5.
Caramelized pancakes
The brown sugar in this pancake recipe makes it as caramelized as a cake.
Prep time: 5 mins Serving size: 10
Ingredients
2 cup Bisquick
2 large eggs
1 cup coconut milk
1 teaspoon vanilla extract
10 pineapple rings
1 tablespoon butter
10 cherries
1 cup Maple syrup
1/3 cup brown sugar
Directions
Whisk the vanilla, eggs, milk, and Bisquick into a large bowl.
Melt the butter on a nonstick skillet on medium heat and add a quarter cup of
pancake batter.
Cook for about three minutes.
Add a cherry and pineapple ring to the center of the pancake. Then sprinkle
with brown sugar.
Cook until both sides turn golden.
Serve with maple syrup.
6. No-flip pancakes
With this pancake, there is no flipping necessary.
Prep time: 10 mins Serving size: 8
Ingredients
2 cups flour
2 large eggs
1 1/2 cup milk
2 tablespoon granulated sugar
1 teaspoon salt
2 teaspoon lemon juice
1 cup Maple syrup
1 cooking spray
Directions
Mix the salt, lemon juice, sugar, eggs, milk, and flour until its smooth.
Use the cooking spray on a nonstick skillet on medium heat and pour the
batter in.
Cook until it turns golden.
Serve with maple syrup.
7. Butternut squash pancakes
Your mornings are not complete if you haven’t had this pancake.
Prep time: 25 mins Serving size: 8
Ingredients
1 3/4 cup flour
1/2 teaspoon baking soda
2 teaspoon baking powder
2 tablespoon honey
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon ground ginger
¾ cup butternut squash
1 3/4 cup buttermilk
2 large eggs
1 tablespoon butter
1 teaspoon pure vanilla extract
1 cup Maple syrup
8 toasted walnuts
Directions
Whisk the ginger, cinnamon, salt, honey, baking soda, baking powder and
flour in a large bowl.
Whisk the butternut squash and buttermilk in another bowl.
Stir the wet and dry ingredients together with a wooden spoon.
Melt the butter in a nonstick skillet over medium heat and add a half cup of
pancake batter.
Cook until both sides turn golden.
Serve with maple syrup and toasted walnuts.
