Best Mini Pizza Pancakes Recipes
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 :
PIZZA PANCAKES
Create fun and tasty mini-pizzas by topping pancakes with all of your favorite toppings. Who would have thought that "pizza" was so easy to make?
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 1h
Yield 14
Number Of Ingredients 10
Steps:
- Heat griddle or skillet; grease if necessary. Stir Bisquick, milk and eggs in large bowl until blended. Stir in remaining ingredients except pizza sauce and Parmesan cheese (batter will be thick).
- Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
- Cook until edges are dry. Turn; cook until golden brown. Serve topped with pizza sauce. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg
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
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