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Morning Glory Pancakes

  • Prep 15 min
  • Total 30 min
  • Servings 12
  • Pinterest
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  • Print
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  • Save
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Every morning is glorious with these yummy pancakes at the breakfast table. MORE + LESS -

Stephanie Wise
October 21, 2014

Ingredients

2
cups Original Bisquick™ mix
1
cup milk
2
eggs
1
cup diced apples (peeled or unpeeled)
1/2
cup shredded carrots
1/4
cup raisins
1/4
cup sweetened shredded coconut
1/4
cup pecan pieces
2
teaspoon cinnamon
1
dash nutmeg

Steps

Hide Images
  • 1
    Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • 2
    Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  • 3
    Cook until edges are dry. Turn; cook until golden. Note: If you like thin pancakes, use 1 1/2 cups milk.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.

Today's twist: Morning Glory Pancakes, smwise's version of Betty's classic Pancakes recipe.

Also today: check out CheekyKitchen's Choco-Cherry Pancakes over on Quick Dish!

What’s the story, morning glory?

My story includes two things: Me, and these amazing Morning Glory Pancakes. They’re a twist on classic, delicious Bisquick pancakes mixed with quintessential, wholesome ingredients you’d find in your favorite morning glory breakfast muffin.

Part of me was hesitant to tamper with the amazing original pancake recipe – after all, it’s been in every Betty Crocker cookbook since 1950! Who could top that? But what’s great about these Morning Glory Pancakes is even though they contain a handful of extra ingredients, the signature pancake flavor still shines through. It’s a veritable pancake miracle.

I don’t know what it is about the combination of raisins, coconut, carrots, apples and nuts that makes for a yummy breakfast treat, but whatever it is, it works. The pancake texture is equal parts crunchy and fluffy, with a dynamic flavor palate of sweet and savory all at once. You can top your pancakes with a dollop of maple syrup, powdered sugar or fresh fruit, or eat them plain – the flavors hold up on their own. I suggest pairing a few of these with some bacon for a serious sweet-and-savory breakfast.

Two things to keep in mind when making your pancakes: One, don’t overmix the batter. Even though there may be a few lumps left, it’s worth it to render the tenderest pancakes. And two, be sure to wait for bubbles to form on the top of the batter when you’ve got the pancakes on the griddle – that’s a sure sign it’s cooking all the way through. With extra mix-ins, it can take a little bit longer to cook the pancakes in the middle.

The next time you’ve got a hankering for a glorious breakfast, make these Morning Glory Pancakes. They’re worth getting out of bed for!

[cookbook]

More Tablespoon blogger twists on the classics

Heirloom Twist: Patty Melt Sliders by CheekyKitchen
Heirloom Twist: Savory Baked Brie by Smwise
Heirloom Twist: Teriyaki Chex Mix by Michelle.p
Choco-Cherry Pancakes by CheekyKitchen

Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

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