Pantry Shortage Pancakes For 5 Recipes
PANCAKES FROM THE PANTRY
Need a gift for the breakfast lover on your list? Fix a batch of this pleasing pancake mix-it'll serve up plenty of smiles. Don't forget to attach the recipe for making the pancakes! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 15m
Yield 10 pancakes per batch.
Number Of Ingredients 15
Steps:
- In a large bowl, combine mix ingredients. Store in an airtight container. Yield: 8 cups (4 batches of pancakes)., To make pancakes: Beat eggs in a small bowl. Gradually beat in oil. Add mix alternately with water; mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle on medium-low heat; turn after 2 minutes. Cook until second side is browned.
Nutrition Facts : Calories 281 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 768mg sodium, Carbohydrate 51g carbohydrate (13g sugars, Fiber 4g fiber), Protein 8g protein.
MASON JAR PANCAKE MIX
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 batches pancake mix (6 to 8 pancakes per batch)
Number Of Ingredients 8
Steps:
- For the pancake mix: Whisk together the flour, sugar, dry buttermilk, baking powder and salt in a large bowl. Divide the mix into 8 quart-sized wide mason jars, about 1 1/2 cups of dry pancake mix per jar. Seal and store until ready to use.
- For finishing and serving: Add 3/4 cup water and 1 teaspoon vanilla extract to a mason jar of pancake mix and shake until completely incorporated.
- Warm a griddle over medium heat and grease with the butter. Drop in the batter with a 1/4-cup measure and fry the pancakes until golden brown and cooked through, 2 to 3 minutes per side. Serve with softened butter and warm syrup.
SHORTAGE MEATLOAF
Flavorful meatloaf without the cost of buying extra ingredients. Use what you have on hand. The priciest items would be the Beef and the dry Onion Soup packet. You could try it with Ground Turkey.
Provided by pantry shortage
Categories Meat
Time 1h5m
Yield 1 meat loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Tear soft bread into very small peices and toss into mixer. Add dry onion soup packet, and 1/4 cup flour. Run the mixer on medium to high until you have fine soft bread crumbs. This only takes a few minutes , and is the key to getting the loaf right. The crumbs may dry out a bit, this is desired. Add the beef, dry mustard, salt, pepper, and eggs into the mixture. Blend well until you have a dough-ish ball for the loaf. Press the meat mixture into a loaf pan, with a large indentation lengthwise down the middle of the loaf. Bake on 420 degrees F. for 34- 40 minutes or until loaf appears quite done. Drain off the loaf, the indentation may have collected some grease be sure to drain this off. Pour ketchup down the " ditch" or the indentation of the loaf, and return to the oven for about 8 minutes. The ketchup will have congealed a bit. Let the loaf rest a few minutes before serving.
Nutrition Facts : Calories 167.3, Fat 8.2, SaturatedFat 3.1, Cholesterol 68, Sodium 679.3, Carbohydrate 11.5, Fiber 0.6, Sugar 2, Protein 11.2
PANTRY SHORTAGE PANCAKES FOR 5
Make and share this Pantry Shortage Pancakes for 5 recipe from Food.com.
Provided by pantry shortage
Categories Breakfast
Time 23m
Yield 10 pancakes, 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients in a small to medium mixing bowl ( spouted is best so you can pour them).
- Whisk together all the wet ingredients in a separate bowl .
- Gently fold wet mixture into the dry ingredients, stir until the batter is slightly lumpy.
- Pour onto a hot greased griddle in small 3 to 4 inch circles. I find that butter flavored Crisco gives them a delicious old fashioned appearance and taste. Garnish with berries and syrup.
- Serving size is approximately 10 or more pancakes; 2 cakes per serving.
Nutrition Facts : Calories 222.3, Fat 12.4, SaturatedFat 4.6, Cholesterol 55.8, Sodium 406.7, Carbohydrate 22.3, Fiber 0.7, Sugar 1, Protein 5.4
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