These pancakes were excellent and very filling. Two will do you just fine. I froze the extras for a quick, on-the-run breakfast during the week.
CARROT CAKE PANCAKES
1 1/4 Bisquick Low Fat Mix
1/2 teaspoon ground cinnamon (I used Penzeys China Cassia)
3/4 cup skim milk
1 tablespoon canola oil, additional to be used in pan while cooking.
1/4 cup raisins, heaped
1/4 cup crushed pineapple, drained well
3/4 cup shredded carrots
1/4 cup toasted chopped pecans
In a large bowl, whisk together pancake mix and cinnamon. Add milk and 1 tablespoon oil and whisk until combined. Stir in raisins, pineapple, carrots and pecans until well combined. Heat a large skillet over medium heat. Brush lightly with some canola oil. Working in batches, form each pancake by dropping 1/4 cup batter onto the skillet. Cook until bubbles start to form/golden on the bottom, 3-4 minutes. Flip and cook 2-3 minutes longer. Repeat with remaining batter.
Makes 8-9 pancakes.
Top with leftover crushed pineapple, with a dusting of powdered sugar to make them look even prettier or pure maple syrup. Both versions tasted great!
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