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White Chocolate Pretzel Pancakes

White Chocolate Pretzel Pancakes
  • Prep 25 min
  • Total 25 min
  • Servings 14

Use quick-prep Bisquick mix for this dish that blurs the lines between breakfast and dessert, but is clearly on the side of "delicious." ...MORE+ LESS-

Cheri Liefeld Cheri Liefeld
July 19, 2012

Ingredients

Pancakes

2
cups Original Bisquick™ mix
1
cup milk
2
eggs
1 1/2
cups pretzel sticks, coarsely crushed
Caramel topping (from a jar)

White Chocolate Sauce

8
oz white chocolate chips
1/3
cup milk
1/2
teaspoon vanilla

Steps

Hide Images
  • 1
    In medium bowl, stir together Bisquick mix, 1 cup milk and the eggs just until blended. Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Sprinkle each with about 1 tablespoon of the crushed pretzels. Cook until edges are dry and bubbles form on top. Turn; cook other side until golden brown.
  • 2
    Meanwhile, place white chocolate chips in small heatproof bowl. In small saucepan, heat 1/3 cup milk just to boiling; pour over chocolate chips and stir until melted. Stir in vanilla.
  • 3
    To serve, sprinkle pancakes with remaining crushed pretzels; drizzle with caramel topping and white chocolate sauce.

Expert Tips

  • You can make the white chocolate sauce ahead of time and reheat it in the microwave prior to serving.
  • To keep pancakes warm, place in a single layer on a cookie sheet. Cover with foil and place in a 200°F oven up to 10 minutes.

Nutrition Information

No nutrition information available for this recipe

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