PIZZA PANCAKES
Steps:
- In a bowl, combine biscuit mix and Italian seasoning. In another bowl, whisk eggs and milk until blended. Add to dry ingredients, stirring just until moistened. Stir in cheese, pepperoni, tomato and pepper., Preheat griddle over medium heat; grease lightly. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with pizza sauce.
Nutrition Facts :
EASY PIZZA PANCAKES (THICK CREPE STYLE)
Some of my friends from Rio will remember when the heavy rain flooded our apartment and we spent hours trying to scoop up and drain the water away. None of us had eaten so half way through, ankle deep in water (!), I devised these lovely little pizzas to give us all a break and a laugh as I'm flipping the pancakes!. I think they taste so good because the 'base' is fresh. Feel free to add extra toppings as you wish but I think they're great plain. Don't expect to be able to pick these up, you need to eat them with a knife and fork.
Provided by robd16
Categories Lunch/Snacks
Time 45m
Yield 8 pizza pancakes, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour into a bowl with the salt, make a well in the centre and add the beaten egg and half of the milk (or all of the milk if using half water) Whisk until no lumps remain then stir in the rest of the milk (or water if using). If the mixture is too thick, add a little more liquid. Pour into a jug or have a ladle to hand.
- Prepare your toppings so that you're ready to go.
- Heat a large frying pan over a medium heat and spray a little oil over the base, your frying pan must have a lid, if not, substitute foil or another lid.
- If you are brave or in a hurry then you could use 2 or 3 frying pans at once!
- Once hot and working quickly, pour enough pancake batter over the base to cover, swirling round as you go (you want them thicker than thin crepes but thinner than american pancakes).
- When the underside is cooked and browned (you can check this by lifting up one of the sides) remove from the heat, flip over and assemble your pizza with the tomato sauce and cheese, sprinkling over black pepper and oregano as you go.
- The first pancake sometimes sticks but it helps to 'season' the pan so don't worry if this happens.
- Return to the heat and put a lid on or cover the pan. In a couple of minutes, the pancake will have cooked and the cheese should have melted.
- Serve immediatly, 1 is never enough so be prepared to allow someone else to stand over the pan once you get tired!
Nutrition Facts : Calories 693.2, Fat 17.1, SaturatedFat 9.5, Cholesterol 85.4, Sodium 677.8, Carbohydrate 103.9, Fiber 4.5, Sugar 2.8, Protein 29.2
PIZZA PANCAKES
This is a twist on English Pancakes (Delia Smith's recipe) that I created for a pizza night. English Pancakes are thin, almost like crepes and are often filled. They are not considered breakfast food in England, which I learned the hard way on my first Shrove Tuesday in England! My English boyfriend was skeptical of the pizza-style at first, but he approved after trying these! Be sure to spread the sauce thinly, what seems like a tiny bit is a lot when they are rolled up.
Provided by Scarlett516
Categories European
Time 25m
Yield 8-12 pancakes
Number Of Ingredients 9
Steps:
- Sift the flour and salt into a medium bowl.
- Make a well in the center. Add eggs into well and whisk together.
- Slowly add water and milk to pancakes while whisking to get out the lumps. (Should look like cream).
- Melt the butter in a skillet, add 2 tbsp to the batter and safe the rest for coating pan between pancakes.
- Heat pan to high, then reduce heat to medium.
- Ladle about 1/4 cup batter into skillet, swirling the skillet to coat evenly. Only put in enough to get an opaque coating.
- Cook until the edges look dry and start to crinkle (usually less than a minute).
- Flip and cook a few more seconds.
- Transfer to a plate to be the "rolling plate.".
- Spread a thin layer of pizza sauce to within ¼-½ inch of the edge. Sprinkle a thin layer of Italian blend shredded cheese.
- Add in desired toppings, such as diced pepperoni.
- Roll and place in oven on "warm" or lowest setting while the rest of the pancakes cook. Doing this also allows the sauce to warm up and the cheese to melt.
EASY CRêPES
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
Provided by Cassie Best
Categories Dessert, Dinner, Snack
Time 25m
Yield Makes 8 large pancakes
Number Of Ingredients 4
Steps:
- Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
- Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- 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 crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
PEPPERONI PIZZA PANCAKES
I got this out of a magazine from the doctor's office. It sounds like a savory pancake and very easy to make. I have not tried it yet, but plan to soon, as I have the turkey pepperoni in the fridge (unless kids ate it already!) Not sure of the yield until I make them. This would be a great camping recipe too. Two of my optional ingredients would not show up, so please see note.
Provided by WI Cheesehead
Categories < 15 Mins
Time 15m
Yield 12-16 pancakes
Number Of Ingredients 7
Steps:
- In a large bowl, mix the eggs, milk and baking mix together throughly.
- Stir in the mozzarella cheese, bell pepper, pepperoni and oregano.
- Fry 1/4 cupfuls in a skillet, like pancakes, turning once.
- NOTE: Top with marinara sauce, hot sauce and 1 T Parmesan cheese each, if desired.
Nutrition Facts : Calories 126.2, Fat 5.7, SaturatedFat 2.1, Cholesterol 42.2, Sodium 306.3, Carbohydrate 14.1, Fiber 0.5, Sugar 2.6, Protein 4.4
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- Combine whole-wheat flour, all-purpose flour, salt, eggs, milk and butter in a blender; process until smooth, scraping down the sides once or twice. Refrigerate for at least 30 minutes.
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