PANCAKE
The Young and Restless Foodie
The Young and Restless Foodie
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Ingredients

  • Ingredients
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ginger
  • 1 Tablespoon sugar
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 1 1/4 cups whole milk
  • 1 egg 4 tablespoons unsalted butter, melted
  • Vegetable oil
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  • Ingredients
  • 2 cups self-rising flour
  • 1/2 cup sugar
  • 1 cup milk
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • Canola oil
  • 1/2 cup butter
  • 1 cup sugar
  • 1 teaspoon lemon juice
  • 3/4 cup whipping cream
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  • Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 3 tbs red food coloring*
  • semi-sweet chocolate chips (optional)
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  • For the cream cheese icing
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • milk
  •  
  • Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 eggs 1/2 cup dark brown sugar, packed
  • 1/4 cup vegetable oil
  • 2 cups milk
  • 2 tablespoons molasses
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  • Ingredients
  • 1/2 cups Original Bisquick® mix or homemade mix
  • 1 cup Betty Crocker® Original Supreme Premium brownie mix (from l lb 2.4-oz box)or homemade mix
  • 1 cup milk
  • 2 eggs

Instructions

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