LUCKY CHARMS™ CEREAL PANCAKES
It doesn't need to be St. Patrick's Day to enjoy these fun and easy-to-make green-tinted pancakes. Let your imagination go wild on how to top your own delicious masterpiece. From simple to stacked, it'll all be magically delicious.
Provided by General Mills
Time 15m
Yield 13 Pancakes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 90 Calories
TOP O' THE MORNIN LUCKY CHARMS® PANCAKES
Perfect for St. Patrick's day, wake up with your little leprechauns with our Top o' the Mornin' Lucky Charms Pancakes that are ready in 20 minutes.
Provided by Jessica Walker
Categories Breakfast
Time 20m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g
LUCKY CHARMS™ MAGIC GEMS MINI PANCAKES
Cereal pancakes, but make 'em mini! These bite-size pancakes are made with Lucky Charms™ Cereal inside and served with colorful marshmallows, candy sprinkles, maple syrup and fun. The whole family will feel so lucky to have these for breakfast on the weekend!
Provided by General Mills
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 200 Calories
LUCKY CHARMS™ PANCAKE MUFFINS
Pancakes, meet muffins. In this magically delicious mashup, Lucky Charms™ Pancake Mix makes the perfect breakfast treat. Topped with icing, cereal and colorful sprinkles, these Lucky Charms™ Pancake Muffins are sure to be a hit at your next family brunch. Serve them up, and watch them disappear before your very eyes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 250, Carbohydrate 49 g, Cholesterol 25 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 2 Muffins, Sodium 310 mg, Sugar 27 g, TransFat 0 g
LUCKY CHARMS® CUPCAKES
Add some charm to your cupcakes! It's super easy when you use Betty Crocker® cake and frosting and a sprinkle of colorful cereal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Top each cupcake with 2 tablespoons cereal; sprinkle with glitter. Store loosely covered.
Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 20 g, TransFat 1 g
LUCKY CHARMS® ICE CREAM
The best of breakfast and everyone's favorite dessert join forces in this "magically delicious" treat that requires only 15 minutes of active prep time.
Provided by Paula Jones
Categories Dessert
Time 2h45m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 Serving
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