Doughnut Pancakes Recipes
DOUGHNUT PANCAKES
The wonderful worlds of doughnuts and pancakes collide in this fun breakfast recipe, complete with frosting syrup and sprinkles.
Provided by Annalise Sandberg
Categories Breakfast
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, stir Bisquick mix, granulated sugar, baking powder and baking soda. In small bowl, mix vegetable oil, vanilla, buttermilk and eggs. Add to dry ingredients, and mix until combined.
- Grease 10-inch skillet with oil; heat over medium heat. Spoon pancake batter into skillet in a doughnut shape.
- Cook about 3 minutes or until edges are dry and bubbles appear on surface. Turn, and cook 2 to 3 minutes longer on other side.
- To make syrup, melt butter in 1-quart saucepan over medium heat. Add powdered sugar, salt and milk, and stir until smooth and sugar is melted. Add baking soda, and cook 1 minute longer, stirring constantly, until syrup is frothy. Remove from heat; stir in vanilla.
- Serve pancakes with the syrup and, if desired, candy sprinkles.
Nutrition Facts : ServingSize 1 Serving
DOUGHNUT PANCAKES WITH STRAWBERRY-COFFEE SAUCE
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the sauce: Blend the strawberry jam and coffee in a blender until smooth, then transfer to a bowl.
- For the pancakes: Put the oven rack in the middle position and preheat the oven to 200 degrees F.
- In a clean blender, puree the doughnuts, confectioners' sugar, baking powder, salt, eggs, milk, and cream until smooth. Cook's Note: Batter will be thick.
- Heat 1 tablespoon butter in a 12-inch heavy nonstick skillet over moderately-high heat until the foam subsides. Working in batches of 12, drop rounded teaspoons of batter into the skillet and cook until the pancakes are set around the edges and undersides are golden, approximately 1 minute. Carefully flip and cook until puffed and undersides are golden brown, about 1 more minute.
- Transfer the pancakes to a baking sheet and keep warm in the oven. Make more pancakes as you wish, adjusting the heat when necessary and using 1 tablespoon butter for each batch. Serve the pancakes with strawberry-coffee sauce.
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- Preheat an non-stick electric griddle to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt. In a large mixing bowl, whisk together milk, eggs, 2 Tbsp vegetable oil, applesauce and granulated sugar until well blended. Add in dry ingredients and mix until combine (batter should be slightly lumpy, don't over-mix).
- Pour half of the batter into a sandwich size ziploc bag and seal bag (I tried pouring all of it into a large ziploc and just found it was easier to work in two smaller batches). Brush preheated griddle generously with vegetable oil (I used a silicone baster and brushed the areas where the pancake batter would be poured. The vegetable oil is an important part of the "fried" doughnut flavor so that's why I stated "generously").
- Cut about a 1 inch corner off the ziploc bag (while holding it with the tip pointing upward so the batter doesn't pour right out), then carefully pipe doughnut shapes onto oiled griddle*.
- Cook pancake until golden on bottom, then lift pancake with a spatula and brush griddle again with vegetable oil then carefully flip to opposite side. Cook opposite side until golden. Repeat process with remaining batter. Serve Doughnut Pancakes warm, with Doughnut Glaze Syrup and sprinkles of course.
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- Preheat oven to 375 degrees. Prepare donut pan by spraying each donut ring generously with non stick spray, set aside. Measure pancake mix and sugar into a medium bowl. In a separate bowl combine milk and egg, whisk together and add to dry ingredients. Stir ingredients together and at the end, add melted butter and stir. Fill donut pan by either spooning mixture into rings or filling a Ziploc bag and piping the mixture. Bake for 10-13 minutes. Remove from oven and cool for a minute and then turn donuts out of pan.
- While the pancake mix donuts are baking, combine the butter and brown sugar in a small sauce pan over medium heat. Stir until the butter is melted and the sugar is mostly dissolved. Remove from heat and add remaining glaze ingredients. Whisk until smooth. Dip baked donut tops into the glaze and set onto wax or parchment paper to set up.
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- Gently roll dough to about 1/4" thick. Use a donut or round shaped cutter, or even a glass, to cut out each donut. Use a smaller cutter to cut out donut holes.
- When oil is at 375 degrees F, gently slip a donut into the oil. Cook for 1-2 minutes per side, or to a light golden brown. Donuts can cook quickly, so once you see a light golden brown it's time to flip or remove the donut. Once cooked, carefully transfer to a baking sheet or plate lined with multiple paper towels. Repeat steps to cook remaining donuts.
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- Bake for 10-12 minutes. Once the donuts are cooked through {I like to press down and when it bounces back you know they are ready} remove from the oven and let them cool for a couple of minutes. Then invert them to a cooling rack to cool completely. If there is a spot where the donut is sticking to the pan then just use an offset spatula or knife to break that area loose.
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- Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy. Don't overmix. Let batter rest while you prepare the pan and preheat air fryer.
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