Pizza Pancakes Recipes

EASY PIZZA PANCAKES (THICK CREPE STYLE)

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!

PIZZA PANCAKES

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.

PIZZA PANCAKES

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.

LEMON-RICOTTA PANCAKES

Steps:

• Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
• Let batter sit at room temperature about 15 minutes.
• Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

PEPPERONI PIZZA PANCAKES

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.