Total Time
20mins
Prep 10 mins
Cook 10 mins

I bought The Twinkie Cookbook today, and this recipe was in it. This recipe was created by Jerry Ferrill, and I think it looks pretty good, but I haven't tried it yet. Hopefully soon! (p.s. If you're a vegetarian, my formerly vegetarian sister-in-law once refused to eat a Twinkie cake dessert I made because Twinkies are made with beef fat, so I guess vegetarians and vegans are out of luck on this one.)

Ingredients Nutrition

  • 6 Hostess Twinkies
  • 4 cups pancake batter, prepared
  • butter (optional) or margarine, for serving (optional)
  • pancake syrup, for serving (optional)

Directions

  1. Slice each Twinkie crosswise into 8 thin slices.
  2. Spray a griddle or skillet with nonstick vegetable oil spray or brush lightly with vegetable oil.
  3. Heat the griddle over medium high heat.
  4. Pour 1/4 cup measures of the pancake batter onto the hot griddle, spacing them apart. Arrange 3 twinkie slices in each pancake.
  5. Cook until the pancake begins to bubble and is golden brown on the underside.
  6. Carefully turn the pancakes and cook the second side.
  7. Serve immediately with butter and syrup.
  8. Prep and cooking times are approximate.