COUNTRY CRUNCH PANCAKES
Steps:
- In a bowl, combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon. Combine buttermilk, eggs and oil; stir into dry ingredients just until blended. Fold in blueberries if desired. , Combine topping ingredients; sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle. Pour 1/4 cup of batter over topping; immediately sprinkle with another teaspoonful of topping. Turn when bubbles form on top of pancake; cook until second side is golden brown.
Nutrition Facts : Calories 298 calories, Fat 8g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 644mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 3g fiber), Protein 10g protein.
RANCH BARBECUE PANCAKES
These pancakes will satisfy all your craving necessities. Serve with powdered sugar and bacon!
Provided by TP Antigen
Categories Pancakes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Place a large skillet over medium-low heat.
- Whisk together the sugar, eggs, barbeque sauce, ranch dressing, and vegetable oil in a bowl until smooth. Stir in the flour until a moist, slightly lumpy batter forms. If the mixture is too runny, add additional flour until you get the desired consistency.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Nutrition Facts : Calories 797.2 calories, Carbohydrate 104.2 g, Cholesterol 97.1 mg, Fat 38.4 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 354.6 mg, Sugar 55 g
RANCH BARBECUE PANCAKES
These pancakes will satisfy all your craving necessities. Serve with powdered sugar and bacon!
Provided by TP Antigen
Categories Pancakes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Place a large skillet over medium-low heat.
- Whisk together the sugar, eggs, barbeque sauce, ranch dressing, and vegetable oil in a bowl until smooth. Stir in the flour until a moist, slightly lumpy batter forms. If the mixture is too runny, add additional flour until you get the desired consistency.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Nutrition Facts : Calories 797.2 calories, Carbohydrate 104.2 g, Cholesterol 97.1 mg, Fat 38.4 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 354.6 mg, Sugar 55 g
RANCH BARBECUE PANCAKES
These pancakes will satisfy all your craving necessities. Serve with powdered sugar and bacon!
Provided by TP Antigen
Categories Pancakes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Place a large skillet over medium-low heat.
- Whisk together the sugar, eggs, barbeque sauce, ranch dressing, and vegetable oil in a bowl until smooth. Stir in the flour until a moist, slightly lumpy batter forms. If the mixture is too runny, add additional flour until you get the desired consistency.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Nutrition Facts : Calories 797.2 calories, Carbohydrate 104.2 g, Cholesterol 97.1 mg, Fat 38.4 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 354.6 mg, Sugar 55 g
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