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Serves: 5
Print this Recipe
(Three 4-inch pancakes each)
Peanut Butter-Maple Syrup (below), if desired
2 cups Original Bisquick®
1 3/4 cups milk
1/2 cup creamy peanut butter
2 eggs
Peanut Butter-Maple Syrup
1 cup maple syrup
3 tablespoons creamy creamy peanut butter
1. Make Peanut Butter-Maple Syrup; keep warm. Heat griddle or skillet; grease if necessary.
2. Stir Bisquick, milk, peanut butter and eggs until blended. Pour about 1/2 cup batter into plastic squeeze bottle with narrow opening. Squeeze batter from bottle onto hot griddle to form a letter. (Make letters backward so they will appear "right" when pancakes are served.)
3. When bottom side of letter is brown, pour 1/4 cup batter in circular motion over letter to form pancake. Cook until edges are dry. Turn; cook until golden brown.
Serve with syrup.
Peanut Butter-Maple Syrup
1 cup maple-flavored syrup
3 tablespoons creamy peanut butter
Heat ingredients to boiling over medium heat, stirring frequently. Boil and stir 3 minutes.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving:; Calories 675 (Calories from Fat 260); Fat 29g (Saturated 7g); Cholesterol 90mg; Sodium 990mg; Carbohydrate 88g; (Dietary Fiber 3g); Protein 18g % DAILY VALUE:; Vitamin A 6%; Vitamin C 0%; Calcium 20%; Iron 12% DIET EXCHANGES:; 6 Starch; 5 Fat
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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