Piggy Pancakes

  • Prep 25 min
  • Total 25 min
  • Servings 10

Ingredients

Steps

  • 1
    Heat griddle or skillet over medium-high heat or to 375°F. In medium bowl, stir Bisquick mix, milk and eggs until blended.
  • 2
    Lightly oil griddle. For each pig face, pour slightly less than 1/4 cup batter onto hot oiled griddle. Pour scant tablespoonful batter onto griddle for snout and another scant tablespoonful for ears.
  • 3
    Cook pancakes until edges are dry. Turn; cook until golden.
  • 4
    To serve, place large pancakes on individual serving plates. Place 1 small pancake in center of each face for snout; poke 2 holes for nostrils with end of handle of wooden spoon. Cut second small pancake in half for ears; place at top of face. Use blueberries for eyes.

  • Flip pancakes only once! Repeated flipping will toughen the pancakes. Pancakes are ready to flip when they’re puffed, covered with bubbles and slightly dry around the edges. Cook the other side until it is golden brown.
  • To keep pancakes warm, place them in a single layer on a paper-towel-lined cookie sheet in a 200 degree oven. Don’t stack warm pancakes or they will become limp and soggy.

Nutrition Facts

Serving Size: 1 Piggy Pancake
Calories
120
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
1g
Cholesterol
25mg
8%
Sodium
310mg
13%
Potassium
65mg
2%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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