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.

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!

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

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

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 

 

7- Ginger Pancakes 

 

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.

 

8- Thin pancakes with salt-butter caramel syrup 

 

 

Ingredients
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.

 

9-Fluffy pancakes with sweet apple compote and crème fraîche 

 

Ingredients
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.

 

10- Honey cloud pancakes 

Ingredients
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.

 

11- Baked Apple Pancake 

Ingredients
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.

 

12- Pancakes 

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.