Pancake Mix Cobbler Recipe 385

PANCAKE BATTER MIX

Pancake Batter Mix image

This recipe uses ingredients we all have on hand, flour,sugar,baking powder,salt,eggs milk and oil,...THAT'S IT! Light and fluffy, the taste is out of this world!

Provided by QueenBof6

Categories Breakfast

Time 15m

Yield 8 6inch pancakes

Number Of Ingredients 7

Ingredients

2 2/3 cups flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
2 1/2 cups milk
1/3 cup vegetable oil or 1/3 cup canola oil

Steps:

Combine flour, sugar, baking powder and salt.
In another bowl combine eggs, milk and oil, whisk.
Stir wet ingredients into dry, just until mixed, batter will be slightly lumpy.
You can also added spices if you would like, I have used cinnamon and it was wonderful, or try pumpkin or apple pie spice for a real treat!
The secret to these pancakes is to preheat your pan on a medium to low setting, this allows them to cook slower and rise higher.
Pour 1/2 cup of batter at a time and flip when bubbles appear across top of pancake.
Cook on other side until golden brown.
Top with favorite toppings and enjoy!

BASIC PANCAKE MIX

Basic Pancake Mix image

Say goodbye to Aunt Jemima! Once you taste these homemade pancakes, I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.

Provided by Sackville

Categories Breads

Time 30m

Yield 8 large pancakes, 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4-1 1/2 cups milk
2 eggs
1 teaspoon vanilla (optional)
2 tablespoons vegetable oil

Steps:

In a bowl, mix together all the dry ingredients.
Make a well in the centre and pour in the milk.
Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
If you are adding fruit, I like to sprinkle it on top of the pancake now.
When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

CRISPY RHUBARB COBBLER

Crispy Rhubarb Cobbler image

I worked in a school cafeteria for 15 years. I'm retired now but still love to cook. This rhubarb cobbler is one of my favorites.-Martha Freeman, Villisca, Iowa

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup sugar
1/3 cup pancake mix
4 cups diced fresh or frozen rhubarb, thawed and drained
TOPPING:
1 egg, beaten
1/4 cup vegetable oil
2/3 cup sugar
1/2 cup pancake mix

Steps:

In a bowl, combine sugar and pancake mix. Add the rhubarb and toss to coat. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; spread over rhubarb mixture. , Bake at 350° for 45 minutes or until filling is bubbly and top is golden brown.

Nutrition Facts : Calories 380 calories, Fat 10g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 218mg sodium, Carbohydrate 71g carbohydrate (59g sugars, Fiber 2g fiber), Protein 3g protein.

JENNIFER'S ULTIMATE PANCAKE MIX

Jennifer's Ultimate Pancake Mix image

Tastes better than the store-brand mixes and can be altered easily. Note: You will need large airtight container (3- to 4-quart size) for storage.

Provided by Jennifer J

Categories Everyday Cooking

Time 10m

Yield 36

Number Of Ingredients 8

Ingredients

4 cups all-purpose flour
1 cup cornmeal
1 cup whole wheat flour
1 cup oat flour
7 teaspoons baking powder
7 teaspoons white sugar
5 teaspoons egg replacer (dry)
4 teaspoons salt

Steps:

Mix all-purpose flour, cornmeal, whole wheat flour, oat flour, baking powder, white sugar, egg replacer, and salt together in a bowl. Pour into an airtight container; shake well and store.

Nutrition Facts : Calories 91.1 calories, Carbohydrate 19.2 g, Fat 0.5 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 354.4 mg, Sugar 0.9 g

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