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.
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VERIFIED BY Taste of Home Test Kitchen
- 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
- 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