Lucky Charms Pancake Muffins Recipes

TOP O' THE MORNIN LUCKY CHARMS® PANCAKES

Steps:

• In large bowl, stir together Bisquick mix, milk, vanilla, eggs and food color with whisk just until blended. Stir in 1/2 cup marshmallows.
• Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown and set.
• Top pancakes with whipped cream topping and additional marshmallows.

LUCKY CHARMS™ CEREAL PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, beat Bisquick™ mix, milk and eggs with whisk until mixed well. Tint with food color.
• Brush griddle with vegetable oil or shortening. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until puffed and bubbles begin to form on top. Turn; cook other side until golden brown. Remove from griddle to serving plate. Repeat with remaining batter. If not eating immediately, remove pancakes to cooling rack. Keep warm in 200°F oven.
• Serve with toppings.
• Topping pancakes with Lucky Charms™ marshmallows makes breakfast time more colorful and fun for kids of all ages. Pour box of cereal onto a large tray. Pick out all the marshmallows (about 2 cups) for a topping; reserve remaining cereal for another use.
• Create your own rainbow fruit-stacked Lucky Charms™ pancake. To assemble, have a 1/4 cup each of chopped strawberries, mandarin orange segments, chopped kiwifruit, pineapple, halved blackberries, and blueberries. Place 1 pancake in center of large plate, spread or pipe whipped cream on top, then place strawberries and mandarin oranges on top; top with next pancake, and repeat with more whipped cream and the next fruits. Repeat until all the fruit has been used. Top with additional whipped cream, marshmallows and sprinkles.
• Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.
• To test the griddle, sprinkle with a few drops of water. If the bubbles jump around, the heat is just right to start cooking the pancakes.

LUCKY CHARMS™ MAGIC GEMS MINI PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 350°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, beat all Pancake ingredients with whisk until well mixed. Pour or spoon enough batter into decorating bag to fill bag.
• Brush griddle with vegetable oil or shortening. Cut off tip (1/2 inch wide) of decorating bag with scissors. For each pancake, pipe a quarter-size mound of batter onto hot griddle, spacing pancakes at least 2 inches apart. Cook 1 to 2 minutes, or until edges begin to dry and bubbles begin to form on top. Turn; cook other side until golden brown. Remove from griddle to plate. Repeat with remaining batter, refilling decorating bag as needed.
• To serve, divide pancakes among four serving bowls. Top each with 1/4 cup marshmallows (from cereal), approximately 3/4 teaspoon candy sprinkles and maple syrup. Serve warm.
• Place the decorating bag upright in a tall drinking glass, then fill with batter. This will keep the batter from leaking out of the bag and make it easier to fill. If you don't have a decorating bag, use a spoon to pour the batter onto the griddle. To crush cereal, measure 1/2 cup cereal without marshmallows, then place in a resealable food-storage plastic bag, and seal. Use a rolling pin to finely crush cereal for use in the recipe. Serve pancakes with fresh berries (such as raspberries, blueberries, and/or sliced strawberries) for added freshness and flavor. Serve pancakes topped with whipped cream, if desired.

LUCKY CHARMS™ PANCAKE MUFFINS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 16 regular-size muffin cups with cooking spray.
• In medium bowl, stir pancake mix, 1 cup milk and egg with spoon just until blended. Divide batter evenly among muffin cups (each about half full).
• Bake 13 to 16 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
• Place cooling rack with muffins over cookie sheet or waxed paper. In small bowl, stir powdered sugar, vanilla and enough milk to form a smooth icing. Spoon icing over muffins.
• Place cereal topping (from box) on top of muffins. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.

LUCKY CHARMS® ICE CREAM

Steps:

• Remove marshmallows from cereal; reserve for garnish. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). Set aside.
• In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until pale and creamy. Beat in vanilla. Set aside.
• In 3-quart saucepan, heat milk over medium-high heat until bubbles begin to form around edge of pan (do not boil). Add crushed cereal; stir with whisk until combined. Remove from heat. Add 1/4 cup of the warm milk mixture to egg mixture; stir with whisk until combined. Repeat twice. Transfer egg mixture to saucepan. Cook over medium-low heat until mixture thickens and coats back of spoon. Remove from heat; cool completely.
• Place saucepan in refrigerator until cold, about 2 hours. Pour mixture into ice-cream freezer and freeze according to manufacturer's directions.
• Scoop ice cream into serving bowls; garnish with reserved marshmallows.