2 cups biscuit/backing mix
1-1/4 cups milk
1 egg, beaten
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
Red, green, yellow and blue liquid or paste food coloring
Maple syrup, optional
In a bowl, combine the biscuit mix, milk, egg, sugar, lemon juice and vanilla; mix until
smooth. Place 1 tablespoon of batter each in four bowls. Color one red, one green, one yellow and one blue. Drop remaining batter by 1/4 cupfuls onto a lightly greased hot griddle.
To create face, paint colored batter on pancakes with a new small paintbrush. Cook
until bubbles form on the top. Turn and cook until second side is golden. Serve with syrup if desired. Yield: about 1 dozen.
1 serving (3 each) equals 339 calories, 13 g fat (4 g saturated fat), 63 mg cholesterol, 809 mg sodium, 48 g carbohydrate, 1 g fiber, 8 g protein.
Prep: 15 min. Cook: 5 min./batch Yield: 4 Servings
2 cups complete buttermilk pancake mix
1-1/2 cups water
1 tablespoon maple syrup
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1 cup packed brown sugar
1/4 cup water
1 tablespoon butter
1/2 teaspoon vanilla extract
In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown.
Meanwhile, in small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks. Yield: 4 servings (3/4 cup syrup).
2 loaves (1 pound each) frozen whole wheat bread dough, thawed
1/2 cup fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup bacon bits, divided
1/2 cup shredded cheddar cheese
Divide each loaf into eight pieces. Roll into balls. Place in muffin cups coated with cooking spray. Bake at 350° for 20-25 minutes or until golden brown.
Meanwhile, in a large bowl, whisk the eggs, milk, salt and pepper; stir in 1/4 cup bacon bits. Coat a large nonstick skillet with cooking spray and place over medium heat. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, remove from the heat.
Using a melon baller, scoop out the center of each roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Spoon 3 tablespoons cooked egg mixture into each roll. Top with remaining bacon bits and sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted. Yield: 8 servings.