1. Bananas and Cream Pancakes

Ingredients: 6 servings
Pancakes
2 cup Bisquick
2 tsp Baking powder
2 tbsp Vegetable oil
1 tsp Vanilla
3 tbsp Sugar
1/2 cup Milk
2 Eggs
4 small Bananas (mashed)
Cream Cheese Filling
8 oz Cream Cheese
1/2 cup Butter/ Margarine
1 cup Powdered Sugar
1 tsp vanilla
Steps: 30 mins
1. Preheat a lightly greased griddle to 350°
2. Stir all pancake ingredients until mixed.
3. Drop by 1/4 cup onto griddle. Cook approx 1-2 min each side. Until light and golden.
4. While pancakes are cooking make the topping/icing.
5. With a mixer cream together the cream cheese, powdered sugar, vanilla and butter until spreading consistency.
6. Put a pancake on a plate spread icing on top, add another pancake on the 1st pancake. Garnish with sliced banana. Serve with warm syrup and sprinkle powdered sugar on top(optional).
2. Peanut Butter cup Pancakes
Ingredients: 8 servings
2 cup Bisquick mix
1 tbsp sugar
2 tsp baking powder
2 eggs
1 cup milk
2 tbsp lemon juice
10 mini Reese's peanut butter cups
Steps: 10 mins
1. Preheat electric griddle or skillet to 350°. Chop peanut butter cups in small pieces. Set aside.
2. Combine all ingredients and mix well. Mix will be slightly lumpy, but try to get as many out as possible. Mix in peanut butter cups last.
3. pour about 1/2 cup mix onto griddle or frying pan. cook on each side approximately 5 mins or until cakes are browned on each side.
3. Bisquick Pancake Dippers
Ingredients: 4 servings
1 box Bisquick pancake batter mix
12 slice bacon
1 syrup
Steps: 30 mins
1. Cook bacon and set aside.
2. Mix pancake batter according to the package directions.
3. Pour into a squeeze bottle with a big enough hole for the batter to pour from. I used a cheap picnic ketchup bottle.
4. Heat griddle to 300°F.
5. Squirt batter in a long oval shape a little longer and wider then the bacon and place a slice of cooked bacon in the center.
6. Lightly press bacon into the batter.
7. Squeeze more batter over the bacon. This is to protect the bacon from the griddle when you turn that pancake dipper over.
8. Cook until the batter starts to bubble then turn over and cook a few minutes longer.
9. Serve with syrup.
1. Cook bacon and set aside.
2. Mix pancake batter according to the package directions.
3. Pour into a squeeze bottle with a big enough hole for the batter to pour from. I used a cheap picnic ketchup bottle.
4. Heat griddle to 300°F.
5. Squirt batter in a long oval shape a little longer and wider then the bacon and place a slice of cooked bacon in the center.
6. Lightly press bacon into the batter.
7. Squeeze more batter over the bacon. This is to protect the bacon from the griddle when you turn that pancake dipper over.
8. Cook until the batter starts to bubble then turn over and cook a few minutes longer.
9. Serve with syrup.
4. Bisquick Apple Banana Oatmeal Pancakes

Ingredients
1 apple (diced)
2 very ripe bananas
1/2-1 cup oatmeal
1/2-1 cup Bisquick mix
2-3 eggs
1 tbs vanilla extract
1 tbs cinnamon
2 tbs blackberry honey
Steps
1. In large mixing bowl, add diced apple, bananas oatmeal, and bisquick. Mix. Add eggs, honey, vanilla, cinnamon. Mix well. Mixture will be thick. Add more egg to mixture if too dry, add Bisquick if too wet.
2. On a preheated griddle set at 325°f, spray with cooking spray and poor batter to form your pancakes, cook and flip until ready. Enjoy!
1 apple (diced)
2 very ripe bananas
1/2-1 cup oatmeal
1/2-1 cup Bisquick mix
2-3 eggs
1 tbs vanilla extract
1 tbs cinnamon
2 tbs blackberry honey
Steps
1. In large mixing bowl, add diced apple, bananas oatmeal, and bisquick. Mix. Add eggs, honey, vanilla, cinnamon. Mix well. Mixture will be thick. Add more egg to mixture if too dry, add Bisquick if too wet.
2. On a preheated griddle set at 325°f, spray with cooking spray and poor batter to form your pancakes, cook and flip until ready. Enjoy!
5. Bisquick Vegan Mounds Pancakes

Ingredients
1 cup old fashioned baking mix, such as Bisquick
1.5 cup sweetened vanilla coconut milk
1 flax egg (see first way)
1 tbsp coconut oil
1/4 cup shredded, dehydrated coconut
1 tbsp cocoa powder
4 tbsp whipped coconut dessert topping (optional)
Steps: 15 mins
Ingredients
1 cup old fashioned baking mix, such as Bisquick
1.5 cup sweetened vanilla coconut milk
1 flax egg (see first way)
1 tbsp coconut oil
1/4 cup shredded, dehydrated coconut
1 tbsp cocoa powder
4 tbsp whipped coconut dessert topping (optional)
1 cup old fashioned baking mix, such as Bisquick
1.5 cup sweetened vanilla coconut milk
1 flax egg (see first way)
1 tbsp coconut oil
1/4 cup shredded, dehydrated coconut
1 tbsp cocoa powder
4 tbsp whipped coconut dessert topping (optional)
1. Preheat pan over medium heat appropriate for pan size and burner size.
2. Combine all ingredients in medium mixing bowl
3. Pour large dollops into hot pan making pancakes about 4-5 inches in diameter. You may jiggle the pan to encourage it to spread thinner if desired.
4. Allow to cook 2 minutes on the first side, flip, and one minute on the 2nd side
5. Top with whipped coconut topping and enjoy!
6. Bisquick Shamrock Pancakes

Ingredients
2 cups original Bisquick mix
3/4 cups whole milk
2 eggs
1/2 cup orange juice
Splash vanilla extract
1 teaspoon cinnamon powder
12 Drops green food coloring
Maple syrup
Pat of butter to top off your pancake
Steps
3/4 cups whole milk
2 eggs
1/2 cup orange juice
Splash vanilla extract
1 teaspoon cinnamon powder
12 Drops green food coloring
Maple syrup
Pat of butter to top off your pancake
Steps
1. Mix together the Bisquick mix, whole milk, eggs, orange juice, splash of vanilla extract and cinnamon powder in a large bowl.
2. Add your green food coloring and mix well.
3. Pour into a greased skillet and fry until edges of pancake start to bubble and top of pancake is almost dry looking, then flip over and cook other side of pancake...I put some sprinkles on mine !
4. All done! Serve and enjoy! Don’t forget to add a pat of butter on top of your shamrock pancake
2. Add your green food coloring and mix well.
3. Pour into a greased skillet and fry until edges of pancake start to bubble and top of pancake is almost dry looking, then flip over and cook other side of pancake...I put some sprinkles on mine !
4. All done! Serve and enjoy! Don’t forget to add a pat of butter on top of your shamrock pancake

Ingredients
2 cups Bisquick
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 egg
1 1/2 cups milk
1/4 cup molasses
LEMON SYRUP:
1/2 cup butter or margarine
1 cup sugar
1/4 cup water
1 egg yolk, beaten
3 tablespoons lemon juice
Steps
1- In a bowl, combine biscuit mix, ginger, cinnamon and cloves.
In a small bowl, whisk egg, milk and molasses until blended; stir into dryingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle.
Turn when bubbles form on top; cook until second side is golden brown. Keep warm.
2- For syrup, melt the butter in a small saucepan. Stir in the sugar, water, egg yolk and lemon juice.
Bring to a boil over medium heat, stirring constantly. Remove from the heat. Serve warm with pancakes.

Ingredients
for the pancakes
for the pancakes
2 cups Organic Einkorn Pancake & Baking Mix
1 to 1¼ cups milk (this recipe calls for a thinner pancake)
2 large eggs
1¾oz (30g) melted butter
unsalted butter, for frying
for the sauce
1/4 cup (60 ml) water
1 cup (200g) granulated sugar
2/3 cup (160 ml) heavy whipping cream
7 tablespoons (200g) unsalted butter, cut into tablespoon size pieces
1 teaspoon vanilla
1 teaspoon salt or to taste
Steps
1- In medium bowl stir mix, milk and eggs, whisking until smooth. Stir in the melted butter and rest for half an hour.
2- To make the sauce put the sugar in a heavy-bottomed pan with water.
3- Heat slowly
until the sugar dissolves. Turn up the heat and boil until the syrup
turns to caramel. You will know by the smell and colour; be careful not
to let it burn.
4- Once it has reached the caramel stage pull the pan off the heat and pour in the cream very carefully.
5- Stir in the
butter, vanilla extract and salt. Simmer for seven minutes; the mixture
should be quite thick (it thickens further as it cools). Taste for
saltiness – you need just a touch but it has to be detectable. Leave to
cool.
6- Melt a small knob of unsalted butter and add some batter.
7- Cook over a medium heat until golden and set underneath. Flip with a palette knife and cook on the other side.
8- Add butter as you need it but never too much.
9- Keep the cooked pancakes in a pile in a low oven.
10- Serve with the sauce, reheated if you like.

Ingredients
for the apple compote
for the apple compote
½oz (15g) butter
pinch of ground cinnamon
14oz (400g) Granny Smith apples
1¾oz (50g) raisins
juice of ¼ lemon
2fl oz (50ml) apple juice
1½oz (40g) sugar
seeds of ½ vanilla pod
dash of Calvados
for the pancakes
2 cups Organic Einkorn Pancake & Baking Mix
1 to 1¼ cups milk (depending on how thick or thin you like your pancakes), buttermilk or a mix of both
2 large eggs
3 tbsp butter
crème fraîche, to serve
Steps
1- To make the
compote, heat the butter in a pan with the cinnamon. Add the peeled and
diced apples, raisins and lemon juice and sauté until the apples are
cooked through. Stir in the apple juice, sugar and vanilla seeds and
cook on a low heat until soft. Add the calvados and cook briefly to boil
off the alcohol. Mash with a fork and set aside to cool.
2- To make the
pancakes, combine mix, milk and eggs in a medium bowl and stir just
until batter is formed. Set aside for 5 minutes.
3- Melt the
butter in a hot frying pan or griddle. Use a 1/4-cup measure, or a
large cookie or ice cream scoop, and pour batter onto the griddle,
leaving room for expansion. Turn the pancakes when a few of the bubbles
that appear on the surface don't fill in. The second side will cook in
about half the time the first side takes. Keep warm.
4- Spread a
scoop of compote over a pancake to a thickness of about 1cm (½in). Add a
second pancake and another scoop of compote. Top with a third pancake
and a spoonful of crème fraîche.

Ingredients
2 cups Organic Einkorn Pancake & Baking Mix
2 cups Organic Einkorn Pancake & Baking Mix
1 to 1¼ cups milk (depending on how thick or thin you like your pancakes), buttermilk or a mix of both
2 large eggs, separated + 2 extra egg whites (optional)
2 tsp honey
a dash of vanilla extract
1 tbsp butter
a selection of warmed soft fruits, the larger ones sliced, or a warm fruit compote
more honey, to serve
Steps
1- In medium bowl combine mix, milk, egg yolks, honey and vanilla, beat for 30 seconds into a light batter.
2- Gently fold the egg whites into the batter and stir just until a thick batter is formed. Set aside for 5 minutes.
3- Melt the
butter in a hot frying pan or griddle. Use a 1/4-cup measure, or a
large cookie or ice cream scoop, and pour batter onto the griddle,
leaving room for expansion. Turn the pancakes when a few of the bubbles
that appear on the surface don't fill in. The second side will cook in
about half the time the first side takes.

Ingredients
3/4 cup Organic Einkorn Pancake & Baking Mix, unsifted
3/4 cup Organic Einkorn Pancake & Baking Mix, unsifted
1/2 cup milk, half-and-half or even water
3 eggs
1/2 teaspoon vanilla
4 tablespoons brown sugar, mixed with
1/2 - 2 teaspoon cinnamon
1/3c butter
3 medium apples, peeled, cored and sliced
1/4c chopped pecans
fresh lemon wedge
powdered sugar
cinnamon
Steps
1- Preheat oven to 425 degrees.
In medium bowl combine mix, milk, eggs and vanilla, beat for 30 seconds into a light batter. Set aside.
2- Mix together the sugar and cinnamon.
3- Melt butter in a 9-10' iron skillet then add sugar mixture.
4- Immediately add sliced apples stirring to coat evenly. Cook apples 3 minutes on medium heat.
5- Remove from heat and pour in pancake batter, arranging the apples evenly on top.
6- Sprinkle with a little more cinnamon.
7- Bake for 13-15 minutes (it will puff up).
8- Remove from oven and sprinkle with powdered sugar.
9- Cut into 4 wedges and serve hot with lemon wedges and butter, or with maple syrup (or both).
After cooking,
apples can also be transferred to an ungreased 9-10" pie plate before
proceeding with the recipe, and then baked at 400 deg.

Ingredients
2 large eggs
1 to 1¼ cups milk, buttermilk or yoghurt (depending on how thick or thin you like your pancakes)
2 tbl melted butter
1 tsp vanilla
2 cups baking mix (spooned lightly into a measuring cup)
Steps
In a mixing
bowl, beat the eggs, milk, melted butter and vanilla together until the
mixture is light. Stir in the mix until just moistened, about 20
seconds. Don't try to get out all the lumps or the pancakes will be
tough and rubbery. Any lumps won't be perceptible in the pancakes
themselves.
To cook
pancakes, use a griddle that heats and holds the heat evenly - cast iron
is particularly good for this. Preheat your griddle and grease it
lightly.
When the
griddle is the right temperature, a few drops of water will "dance" on
the surface. Use a 1/4-cup measure, or a large cookie or ice cream
scoop, and pour batter onto the griddle, leaving room for expansion.
Turn the pancakes when a few of the bubbles that appear on the surface
don't fill in. The second side will cook in about half the time the
first side takes.
Serve with plenty of butter and good maple syrup, or the topping of your choice.