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Pancake/Waffle Dry Mix Recipe – Quicker, Cheaper And Healthier Than Box Mixes

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Pancake/Waffle Dry Mix Recipe – Quicker, Cheaper And Healthier Than Box Mixes

Post by PurpleSkyz on Sat Mar 08, 2014 1:53 am

Pancake/Waffle Dry Mix Recipe – Quicker, Cheaper And Healthier Than Box Mixes

Posted on March 7, 2014 by oldworldgarden in Cooking, Recipes // 2 Comments

We store our mix in a air tight container in our kitchen pantry.
At least once every weekend, pancakes are requested for breakfast at our house.  They are a perfect breakfast food – prepared in just minutes, and filling to the hungry mouths we feed.

There is nothing better than a home made breakfast!
However, I have to admit, I had always been a Bisquick kind of girl when it came to pancakes.  I thought by adding in milk and eggs along with water to the mix –  I was making them healthy enough. And for an extra bonus, I usually threw in a special ingredient or two to make them more ‘home made’.
I never gave preparing pancakes any other way a second thought.  It was easy and everyone loved them.

Home made blueberry syrup is a favorite on our pancakes!
That was until one morning when I reached for the box – and all that was left was the little bit in the bottom of the plastic bag that is not quite enough to make a batch – but too much to waste.  So I read the ingredients to see if I could make my own and boy was I shocked. Who knew that the original mix continued to have a source of trans-fat — partially hydrogenated soybean and/or cottonseed oil.  I definitely didn’t have that ingredient on any of my shelves.
So with a house full of teenagers that would be arising at any minute, I had to come up with my own version of a dry pancake mix.
I was astounded by how easy it was to prepare – literally taking me less time than it would to find my car keys to head to the grocery store to pick some up.  And definitely at a fraction of the cost.  Now we make enough to have on hand at all times.  Stored in an air tight container and placed in a cool dark place, it will last up to 6 months.  So the biggest question now is how do I want to top the pancakes??? (See our blueberry syrup recipe – my personal favorite).
Pancake/Waffle Dry Mix Recipe
*Makes 4 batches of pancakes (approximately 12 pancakes per batch)

Mixing the dry ingredients with whisk will help breaks up the small clumps in your powder.
Ingredients: 4 cups of all purpose flour 3 Tablespoons baking powder 2 teaspoons baking soda 1 teaspoon salt 3 Tablespoons sugar
Instructions: 1. Mix all dry ingredients into a large bowl.  Whisk together until well incorporated.

We like to add vanilla and cinnamon to our batter for mouth watering pancakes every time!
2. Yes, that is really all you do.  Store in air tight container until ready to use.  Will store for up to 6 months in a cool, dark place.
To Make Pancakes: 1. Mix 1 cup of dry pancake mix with 1 large egg, 1 cup of milk (or buttermilk), 1 teaspoon of butter together just until combined.

Mix batter just until incorporated – you want it to be wet, but with some lumps.
Do not overmix – batter will be lumpy.  Let batter sit for a few minutes if time allows (this will make the pancakes more fluffy).  Place 1/3 cup of batter onto a medium-hot griddle – you can lightly butter it to prevent sticking if desired.  When batter begins to bubble up in the middle, flip (3-5 minutes). Cook other side until golden brown.  Top as desired.

Hint – use an old fashioned ice cream scoop for consistent size pancakes and with half the mess.
***We prefer to add 1/2 teaspoon pure vanilla extract and 1 teaspoon of cinnamon to our batter.  Feel free to add chocolate chips to the batter or top the pancakes with fresh fruit and pure maple syrup.

Perfectly golden pancakes every time!
To Make Waffles: Prepare waffle iron as instructed by the manufacture’s instructions.  Prepare batter the same as for pancakes, except decrease milk to 3/4 cup for the waffle batter.
***If you haven’t tried chicken and waffles – you don’t know what you are missing! Absolutely delicious!!
Enjoy!
**If you would like to receive our Recipe Of The Week – be sure to sign up to follow the blog via email in the right hand column, “like” us on  the Facebook, or follow us on Twitter.
Mary and Jim

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Re: Pancake/Waffle Dry Mix Recipe – Quicker, Cheaper And Healthier Than Box Mixes

Post by PurpleSkyz on Sat Mar 08, 2014 1:55 am

Blueberry Syrup Recipe Fresh or Canned-With A Sugar Free Option

Posted on June 21, 2013 by oldworldgarden in Recipes // 2 Comments


Blueberry syrup drizzled over pancakes for a healthier option than store bought syrup
Sometimes you just want something special. That is exactly what happened to me this week when I went to make pancakes for the kids.  Since they have been out of school, pancakes seem to be a quick ‘go-to’ breakfast meal that will provide a couple of hours of satisfied hunger after early morning football conditioning.
We are lucky to have fresh maple syrup from a local provider, but this time, I wanted to add a little fruit to their pancakes. Strawberry season has passed us by, and that only means one thing – fresh blueberries are here!  Instead of just adding blueberries to the pancake mix, I wanted to ensure that the wonderful summer time blueberry flavor could last all year long.  That is why I decided to make Blueberry Syrup.
But don’t just add this to your pancakes or waffles.  You can use this syrup to mix with your favorite yogurt, as a topping for desserts (my favorite – cheesecake), smoothies, and of course – an ice cream topping.  The possibilities are endless – and best of all – you can make it without refined white sugar.
Blueberry Syrup Recipe
Ingredients:

Fresh blueberries are a perfect addition to any meal – even as a syrup.
*Makes approximately 3 half-pints and a little extra for sampling.
1. 5 cups of fresh or frozen blueberries
2. 1 cup of water
3. 1 lemon (zest and juice)
4. 1 cup of Azucar Morena sugar (or equivalent sweetener of your choice)
**Azucar Morena is an all natural sweetener produced from the crystallization of fresh sugar cane juices.  It is unrefined, all natural and pressed straight from the sugar cane plant. Once the freshly squeezed sugar cane juice is extracted from the rest of the plant, it undergoes gentle vacuum evaporation, which preserves the nutritional values of the cane plant. It also produces golden, sweet and unrefined sugar crystals that taste like fresh sugar cane. It can be used as a direct one to one substitution for white sugar.
**Sugar Free Option – Reduce water to 3/4 cup and replace sweetener with 3/4 cup of Agave Nectar.
Instructions:

Crush the blueberries with a potato masher as you heat them up.
1. Wash blueberries and place them in a medium pot – add the water.
2. Mash blueberries with a potato masher.
3. Heat to boiling, then simmer for 15 minutes – mashing the blueberries as they heat.
4. Remove from heat – pour into a sieve or food mill over a pot to strain out the skins.

Strain the liquid through a sieve or a Foley food mill to remove the blueberry skin.
5. Add 1/4 teaspoon of finely chopped lemon zest and sweetener – Stir to combine.  Bring to a boil and simmer for 10 minutes.
6. Add 2 tablespoons of lemon juice – bring to a light boil for 2 minutes.
7. Canning option- water bath for 10 minutes.
8. Fresh storing: cool and refrigerate for up to 3 months or freeze for up to 9 months.

You can even preserve the syrup by canning it for that fresh taste of summer in the middle of winter.
Enjoy!
Mary and Jim
**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter.

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