Bisquick-Battered Fruit Rings

Got the brunch blues? Add a dash of cinnamon to your Bisquick and make battered fruit rings! Apple is our favorite!

I usually make pancakes on the weekends, when we have more time to eat breakfast as a family. My son loves to eat pancakes drenched in syrup, especially if I make some crispy bacon to go along with them. Now I thought I had tried just about every way to make pancakes until a good friend told me about pancake battered fruit rings. She was telling me about how much her kids loved them and how loved serving healthier fruit filled pancakes. I couldn’t wait to try them out for myself.I was so excited to try them out in my own kitchen. My friend had told me she had tried pineapples and apples, and that they were both delicious. My head was spinning with countless other fruit options, but for today I just choose apples, pears and canned pineapple (you can also choose fresh).
I started by cutting and coring the fruit, making slices (skin on or of) that were 1/2 inch thick.

Then I dip the fruit in Bisquick pancake batter, made according to package directions.

Make sure to coat the fruit well.

And after your fruit rings are coated well on each side let the excess batter drip off.

Then fry until deep golden brown over medium heat in a hot skillet.

Serve your pancakes as an assorted fruit tower as shown or separately.

My family loved all three fruits I made, but we all agreed the apple was the best. When I make these next time, I’ll just make apple rings and add a little cinnamon to the Bisquick batter.

Prep Time: 25 minutes

Total Time: 25 minutes

Servings: 4

Ingredients:

• 12 apple, pear and/or pineapple rings (fresh or canned)*
• 1 cup Original Bisquick® mix
• 1 egg
• 1/2 cup milk

Directions:

• 1 Heat 10- to 12-inch skillet over medium heat.
• 2 In large bowl, beat Bisquick mix, egg and milk with whisk until well blended.
• 3 Dip fruit rings one at a time into batter; place in hot skillet.
• 4 Cook until deep golden brown on each side (like pancakes). Serve fruit rings with warm maple-flavored syrup.

Source: Bisquick.com

Cheesecake Pancakes

Stir bite-sized bits of cream cheese and graham cracker crumbs into your pancake batter for a mega delish breakfast! 

Ingredients:

• Prep Time: 30 minutes
• Total Time: 8 hr 30 minutes
• Servings: 5

Pancakes:

1        package (8 oz) cream cheese

2        cups Original Bisquick® mix

1/2     cup graham cracker crumbs

1/4     cup sugar

1        cup milk

2        eggs

Strawberry Syrup:

1       cup sliced fresh strawberries

1/2    cup strawberry syrup for pancakes

Directions:

• 1 Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
• 2 Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• 3 Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.
• 4 For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
• 5 In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Expert Tips:

Use your favorite fruit or offer a variety.

Source: Bisquick.com

Vegetable Pancakes With Basil Chive Cream

Ingredients:

Basil Chive Cream

3/4 c. Greek yogurt
1/4 c. chopped fresh basil
2 tbsp chopped fresh chives
salt to taste

Pancakes

2 zucchini, grated
2 carrots, grated
1 1/4 tsp salt
1/4 c. all-purpose flour
1 1/2 tsp sugar
1/4 tsp black pepper
2 egg whites
olive oil



Directions:

Make Basil Chive Cream

In a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.

Make Pancakes

Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with flour, sugar, and pepper.

Using a stand mixer beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture.

Preheat a cast iron pan with 2 tbsp of olive oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream.