Pancakes and More

Belgian Waffles with Berry Cream:

Berry Cream: 1 cup whipping cream, 1/4 cup powdered sugar, 2 cups sliced fresh strawberries or 1 package
(10 oz) sliced frozen strawberries, thawed, drained, 1/2 cup fresh or frozen (thawed and drained)
blueberries.

Waffles: 2 eggs, 1 cup milk, 2 1/3 cups Original Bisquick® mix, 2 tablespoons granulated sugar, 1/4 cup
vegetable oil, Additional berries, if desired.

1 . In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until
stiff peaks form. Fold in strawberries and blueberries.
2 . Heat Belgian or regular waffle iron (Waffle irons without a nonstick coating may need to be brushed with
vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
3 . In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until thick and lemon
colored. Beat in milk. Beat in Bisquick and granulated sugar on low speed until smooth. Gently fold in oil.
Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.)
Close lid of waffle iron.
4 . Bake about 5 minutes or until steaming stops. Carefully remove waffle. Top each waffle with berry cream
and additional berries.


Blueberry French Toast:

12 slices day old white bread, 16 ounces cream cheese, 1 cup blueberries, 12 eggs beaten, 2 cups milk, 1/3
cup maple syrup or honey.

Sauce: 1 cup sugar, 2 tablespoon cornstarch, 1 cup water, 1 cup blueberries, 1 tablespoon butter.

Preheat oven to 350F. Cut bread into 1 inch cubes. Place half in greased 13 x 9 x 2 inch baking dish. Cut
cream cheese into cubes; place over bread. Top with blueberries and remaining bread. In a large bowl
combine eggs, milk and syrup; Mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover, bake 25-30 minutes or until set. Uncover. Bake
30 additional minutes or until golden brown and center is done.
Sauce: Combine sugar and cornstarch. Bring to a boil for 3 minutes. Stir in blueberries, reduce heat,
Simmer 8-10 minutes. Stir in butter until melted. Serve over French toast.


Chocolate Pecan Waffles With Fruit Topping:

1/2 cup unsweetened cocoa, 1/4 cup butter or margarine, melted, 3/4 cup sugar, 2 eggs, 2 tsp. vanilla
extract, 1 cup all-purpose flour, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/2 cup buttermilk or sour milk*, 1/2 cup
chopped pecans (optional), Peach-Nutmeg Topping (recipe follows).

In small mixer bowl blend cocoa and melted butter until smooth; stir in sugar. Add eggs and vanilla; beat
well. Combine flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in pecans, if
desired. Bake in waffle iron on low setting according to manufacturer's directions. Carefully remove waffle
from iron. Serve warm with fruit topping of your choice.

* To sour Milk: Use 1-1/2 teaspoons vinegar plus milk to equal 1/2 cup.

Apple-Cinnamon Topping: In small saucepan, heat 1 can (21 oz.) Apple pie filling, 1 tablespoon butter and 1/8
teaspoon ground cinnamon until warm.
Peach-Nutmeg Topping: In small saucepan, heat 1 can (21 oz.) peach pie filling and 1/8 teaspoon ground
nutmeg until warm.


Cinnamon Applesauce Pancakes:

2 cups pancake mix, 1 tsp. cinnamon, 2 eggs lightly beaten, 1 cup cinnamon applesauce, 1 tsp. lemon juice,
3/4 cup milk.

In a large bowl, whisk together pancake mix and cinnamon. In another bowl mix eggs, applesauce, lemon
juice and milk. Add to dry ingredients and mix well. Lightly oil a griddle or skillet. Pour about 1/4 cup batter
onto griddle and brown on both sides. Serve with syrup, butter, powdered sugar and/or lemon!


French Banana Pancakes:

Pancakes: 1 cup flour, 1/4 cup powdered sugar, 1 cup milk, 2 eggs, 3 Tbs. butter melted, 1 tsp. vanilla, 1/4
tsp. salt.

Filling: 1/4 cup butter, 1/4 cup packed brown sugar, 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 cup light cream,
5-6 bananas cut lengthwise, whipped cream (optional), additional cinnamon (optional).

Sift flour and confectioners' sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt. beat until
smooth. Heat a lightly greased 6in. skillet; add about 3 tablespoons batter, spreading to almost cover
bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack.
Repeatwith remaining batter, greasing skillet as needed. For filling, melt butter in a large skillet. Stir in
brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened.
Add half of the bananas at a time to skillet; heat for 2-3 minutes,spooning sauce over them. Remove from
the heat. Roll a pancake around each banana half and place on a serving platter. Spoon sauce over
pancakes. Top with whipped cream and a dash of cinnamon if desired.


Hershey's Chocolate French Toast:

3 eggs, 3/4 cup milk, 3 Tbs. sugar, 3 Tbs. salt, 2 Tbs. Hershey's cocoa powder, 1/4 tsp. vanilla extract, 1/8 tsp.
salt, 1/4 tsp. cinnamon (optional), 8-10 pieces thick sliced bread.

Beat eggs, milk, sugar, HERSHEY'S Cocoa, vanilla, salt and cinnamon, if desired, in large bowl until smooth.
Heat griddle or skillet over medium-low heat. Grease griddle with margarine, if necessary.
Dip bread in egg mixture. Place on griddle. Cook about 2 to 4 minutes on each side. Serve immediately with
powdered sugar or pancake syrup, if desired.


Pancakes:

2 cups Original Bisquick® mix, 1 cup milk, 2 eggs

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.


Waffles:

1 1/2 cups all-purpose flour, 1 tsp. salt, 1/2 tsp. baking soda
1/2 cup granulated sugar, 1/4 cup butter-flavored shortening, 1 egg or equivalent of egg substitute, 3/4 cup
half and half cream, 1/2 cup buttermilk, 1/2 tsp. vanilla extract.

Combine flour, salt, and baking soda; set aside. Cream together sugar, shortening, and egg with an electric
mixer. Slowly beat in half and half, buttermilk, and vanilla. Slowly beat in dry mixture. Cover and refrigerate
overnight. Pour 1/2 cup of batter into a preheated, greased waffle iron and cook for 3-4 minutes, or until
lightly browned. Repeat with remaining batter.