HELLO ALL!!
I HAVE A TON OF PANCAKE MIX POUCHES....ARE THERE ANY RECIPES FOR SOMETHING TO MAKE WITH THEM BESIDES PANCAKES???
THANKS IN ADVANCE!!! 1|1|Link inside :) What brand/type is it? Is it like Hungry Jack or Aunt Jemima? Or more like Biquick/Jiffy? |saint6811|waylan@comcast.net|07:57:05|01/24/2010|
Posted on Jan-24-10 at 07:57 AM (Eastern) by 98.213.175.237
http://answers.yahoo.com/question/index?qid=20080311141346AAUuTE6
several ideas
http://www.ehow.com/how_4799940_funnel-cake-home.html
funnel cakes
http://www.krusteaz.com/brands/krusteaz/recipe_central/PancakeWaffle_Mixes/Buttermilk_Pancake_Mix/
several recipes
CREATE-A-MUFFIN
2 cups Pancake and Waffle Mix (Aunt Jemima Original)
1/3 cup sugar
1 cup milk
1 egg; beaten
1/3 cup vegetable oil
Heat oven to 425 degrees F. Grease 12 medium muffin cups or line with paper baking cups.
In medium bowl, combine pancake mix and sugar. Add milk, egg and oil, mixing just until dry ingredients are moistened. Fill prepared muffin cups 2/3 full.
Bake 17 to 20 minutes or until light golden brown.
BLUEBERRY MUFFINS:
Add 3/4 cup fresh or frozen blueberries to batter.
SURPRISE MUFFINS:
Fill muffin cups 1/2 full with batter; spoon 1 level teaspoon desired flavor preserves into center of each. Top with remaining batter, filling each muffin cup 2/3 full.
NUT MUFFINS:
Add 3/4 cup chopped nuts to batter.
WHOLE WHEAT MUFFINS:
Substitute Aunt Jemima Whole Wheat Pancake & Waffle Mix for Original. Top each muffin with a pecan half before baking, if desired.
BUCKWHEAT MUFFINS:
Substitute Aunt Jemima Buckwheat Pancake & Waffle Mix for Original.
Makes 12 muffins
Source: Quaker Oats Company
FISH IN BATTER (or use to batter onion rings, mushrooms, zucchini sticks, etc)
2 to 3 lb. fish fillets
1 qt. milk
1 fresh lemon sliced thin
About 2 c. flour
1 1/2 pt. corn or vegetable oil
2 c. Crisco (do not use lard)
1 tsp. sweet basil powder
1/8 tsp. oregano powder
1/8 tsp. sugar powder
1 tsp. pepper
1/2 tsp. garlic salt
3 c. boxed pancake mix
2-3 c. bottled club soda
Cut the fillets in half to resemble triangles. Put them in a bowl. Add the milk and sliced lemon over the top. This tenderizes the fish. Cover and keep refrigerated 3-4 hours. Drain the fish thoroughly and dip lightly in flour to coat evenly. Set them not touching (which breaks up the coating) on waxed paper. Meanwhile, put the oil and Crisco in a heavy saucepan. Heat to 425 degrees. Combine the remaining ingredients to give you a batter the consistency of buttermilk. Dip the floured fillets one at a time into batter. Cook about 3 minutes in hot oil on each side.
Serves 4-6.
FRIED CHICKEN
3 pounds Chicken pieces
1/2 cup Flour
1 package Dry Italian-style salad dressing
Salt
1 Egg
2 tablespoons Club soda
1 cup pancake mix -- (or more)
1 teaspoon Poultry seasoning
1 teaspoon Paprika
1/4 teaspoon Pepper
Oil for deep frying
Rinse chicken pieces; pat dry with paper towels. Mix flour with dry salad dressing mix & salt to taste. Dip chicken pieces in this mixture and let sit for a couple of minutes. Beat egg and club soda; in another shallow bowl, blend pancake mix with poultry seasoning, paprika and pepper. Dip flour-coated chicken pieces in egg mixture, then in pancake mix mixture. Let sit on wire rack while heating deep fat fryer to 375 degrees. Cook chicken pieces, turning once, until a rich golden brown, about 20-25 minutes. Drain on paper towels.] Yield: 4 servings. Variation: To prepare EXTRA CRISPY CHICKEN, dip the chicken (after it has been coated in the pancake mixture) back in the egg mixture and again in the pancake mixture. Fry until done.
SEASONED RESTAURANT FRIES (like Checkers)
BATTER:
1 cup boxed pancake mix
2 cups club soda
SEASONING:
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
2 tablespoons seasoned salt
POTATOES:
1 bag frozen plain French fries (do not thaw)
plain flour
BATTER:
Prepare pancake batter using club soda; set aside.
SEASONING:
Combine seasoning mixture and store in a tightly covered container. Allow 1 tsp seasoning for each cup of prepared batter.
POTATOES:
Without thawing, open bag of fries and dust them lightly but evenly in flour, letting them dry on waxed paper lined cookie sheet for a few minutes.
Heat oil at least 2-inches deep in an electric frying pan to 385 degrees F.
Coat the floured French fries evenly in the batter and fry in small portions at a time in the 385F oil. Turn fries once to brown evenly.
Remove with tongs to drain on paper towel lined plate. Serve at once.
The batter mixture can be repeated as needed to coat the frozen fries.
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