Recipes Using Pancake Mix

BASIC PANCAKE MIX

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.

HOMEMADE PANCAKE MIX

Steps:

• Combine flour, powdered milk, sugar, baking powder, and salt in a large bowl; stir to blend. Store mixture in an airtight container and use within 8 months.

PANCAKES FROM SCRATCH

Steps:

• Mix flour and baking powder together in a small bowl. Mix milk, egg, and 2 tablespoons vegetable oil together in a large bowl. Stir flour mixture into milk mixture until batter is smooth. Set aside to allow batter to thicken, about 1 minute.
• Heat about 1 teaspoon vegetable oil in a skillet or griddle over medium heat. Drop batter by large spoonfuls onto the griddle, add blueberries, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining oil and batter.

BEST PANCAKE MIX STRAWBERRY SHORTCAKE RECIPE

Steps:

• Wash the strawberries and cut each into 4 to 6 slices lengthwise.
• Place the sliced strawberries in a mixing bowl, and add sugar.
• Gently mix and then cover with plastic wrap. Refrigerate for 15-30 minutes.
• Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. (You can also use a cookie sheet, and grease it with butter)
• In a large mixing bowl, whisk together the Bisquick mix and sugar. Add the milk and melted butter and stir until a soft dough forms. (Make sure not to over mix it)
• Divide the dough into 6 equal portions. Shape them into nice round balls, and then gently pat the ball down a bit (don't flatten it to less than an inch thick or your shortcake will be too thin).
• Transfer the shaped balls to the baking sheet and bake for 10-12 minutes or until golden.
• Remove the cakes from the oven, and let them cool on a rack.
• In a large mixing bowl, mix together heavy cream, sugar, and vanilla extract.
• Beat the cream using an electric mixer on high speed until soft peaks form.
• Slice the cakes horizontally with a bread knife.
• Top the base layer of the cake with whipped cream and strawberries.
• Place the top layer of the cake and top with more whipped cream and strawberries. (Feel free to garnish with mint if desired.) Serve and enjoy!

PANCAKE MIX DESSERT CREPES

Steps:

• For the crepes: In a bowl, whisk together the pancake mix and sugar. Combine the milk, vanilla and eggs in a pitcher. While whisking, slowly add the wet ingredients to the dry ingredients, mix until smooth.
• Heat a 10-inch non-stick skillet over medium-low heat. Add a teaspoon of the melted butter and swirl the pan so the butter covers the bottom of the pan. Add 2 ounces of the batter to the skillet, swirling the pan again to distribute the batter into a thin and even layer. Cook until golden on the first side, 2 to 2 1/2 minutes. Then carefully flip and cook for 1 more minute on the second side. Remove the cooked crepe from the skillet to a cutting board or plate. Repeat with the remaining crepes and butter, stacking he finished crepes in a single layer to cool.
• To serve: Lay a crepe onto a clean surface. Add a tablespoon of the whipped cream cheese to the center then top with 1 tablespoon of the preserves and spread. Fold in half, then in half again to create a triangle, and set aside. Repeat with the remaining crepes. Top with berries, a drizzle of chocolate syrup, a little whipped cream and a mint leaf to finish.