Best 2 Doughnut Pancakes Recipes
For those looking for a delightful treat that combines the best of doughnuts and pancakes, look no further than doughnut pancakes. These scrumptious creations offer a unique and delectable twist on classic breakfast favorites. With their fluffy and airy texture, indulgent flavors, and enticing toppings, doughnut pancakes are sure to satisfy any sweet tooth. Whether you prefer them simple or adorned with decadent glazes, sprinkles, or sweet fillings, these doughnut-shaped pancakes are guaranteed to be a hit.
Here are our top 2 tried and tested 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
AUNTIE IME'S BANANA PANIKEKE (SAMOAN FRIED BANANA DOUGHNUT PANCAKES) RECIPE - (4.4/5)
Provided by á-39535
Number Of Ingredients 15
Steps:
- Combine flour, sugar and baking powder, stir in bananas, pineapple (if using),vanilla extract and water to make a sticky dough. Heat oil in a deep-fryer, heat to 350 degrees. (Oil should be deep enough to completely cover the panikekes or at least 3" deep). Scoop up egg size dolops of dough, push off into oil, fry in small batches until they float and turn golden brown (about 3 min.), flip them over to fry on the other side, remove and drain on paper towel. Roll in a mixture of sugar and cinnamon. or dip in coconut syrup. Coconut Syrup: In a small sauce pan over medium heat, combine water and sugar, cook 6-8 minutes, add coconut milk, sea salt and vanilla, cook until mixture forms a slightly thick syrup.
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Mash the bananas well. Lumps of banana in your pancakes will make them tough.
- Don't overmix the batter. Overmixing will make your pancakes tough.
- Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they're cooked through.
- Flip the pancakes only once. Flipping them too often will make them tough.
- Serve the pancakes immediately. Pancakes are best when they're hot and fresh.
Conclusion:
Doughnut pancakes are a delicious and easy-to-make breakfast treat. They're perfect for a special occasion or a lazy weekend morning. With a few simple ingredients and a little bit of time, you can enjoy these fluffy, flavorful pancakes that taste just like doughnuts.
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