Publisher Photo
Publisher Photo
From Stafford, Virginia, Francy Glessner prepares a "pancake" large enough to satisfy several folks. Because everyone wants seconds, she frequently doubles the recipe to make tow of the golden nut-topped rounds.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups biscuit/baking mix
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon canola oil
  • 1 teaspoon pancake syrup
  • 1 cup granola without raisins
  • 1 cup chopped walnuts
  • Additional pancake syrup

Directions

Place biscuit mix in a bowl. Combine the eggs, milk, oil and syrup; add to biscuit mix and mix well. Spread onto a greased 14-in. pizza pan; sprinkle with granola and walnuts.
Bake at 425° for 12-15 minutes or until golden brown. Cut into wedges. Serve with additional syrup. Yield: 8 servings.
Originally published as Pancake Pizza in Quick Cooking March/April 2003, p44

Nutritional Facts

1 ounce-weight: 327 calories, 19g fat (3g saturated fat), 57mg cholesterol, 414mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 11g protein.

  • 2 cups biscuit/baking mix
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon canola oil
  • 1 teaspoon pancake syrup
  • 1 cup granola without raisins
  • 1 cup chopped walnuts
  • Additional pancake syrup
  1. Place biscuit mix in a bowl. Combine the eggs, milk, oil and syrup; add to biscuit mix and mix well. Spread onto a greased 14-in. pizza pan; sprinkle with granola and walnuts.
  2. Bake at 425° for 12-15 minutes or until golden brown. Cut into wedges. Serve with additional syrup. Yield: 8 servings.
Originally published as Pancake Pizza in Quick Cooking March/April 2003, p44

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