Jump-start your weekend with a decadent pancake breakfast inspired by a classic Southern cake.
Provided by By Cindy Rahe
Categories Breakfast
Time 35m
Yield 14
Number Of Ingredients 12
Steps:
- Place Bisquick™ mix in large bowl. In medium bowl, beat eggs, milk, pineapple, banana and cinnamon with whisk. Fold mixture into Bisquick™ until combined. Fold in pecans.
- Heat skillet or griddle over medium heat (grease if necessary), and pour batter by 1/3 cupfuls on hot surface, turning after bubbles form across surface. When golden and puffed, remove from skillet to serving platter.
- In medium bowl, beat Icing ingredients, adding enough milk to make it pourable.
- Serve stacks of 2 or 3 pancakes drizzled with icing and topped with toppings.
Nutrition Facts : Calories 220, Carbohydrate 24 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 10 g, TransFat 0 g
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