ith cooking spray.
Stir buttermilk pancake mix and water together in
Mix ingredients lightly. Place dough on pancake mix floured surface. Knead 10 times. Roll dough gently to A1/2 inch thick. Cut with 2 to 2 1/2inch cutter. Place on ungreased cookie sheet and bake until golden brown.
After removing from oven, brush with butter and enjoy.
bout time to flip the pancake and cook the other side
separate bowl, stir together buttermilk, milk and melted butter until
re just easy.
Prepare pancake mix as directed on your
Set griddle to 375.
Mix all ingredients together in a bowl.
pour each pancake from 1/2 cup of batter ( add fruit now if you are using fruit).
when bubbles form and the edges look dry, flip 'em.
Serve and ENJOY!
Mix \"wet\" ingredients and then stir in the dry ingredients. Cook on top of stove & add a dab of butter to pancake as it comes off the griddle.
00b0F (82\u00b0C).].
Add buttermilk.
Mix well. Transfer to
Preheat oven to 400\u00b0F.
In large bowl mix together flour, baking soda, baking powder, sugar and salt.
Cut in margarine with pastry cutter till crumbly.
Add buttermilk and raisins and mix. Batter should be stiff but not dry.
Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
Bake 15 minutes till golden brown.
Serve with strawberry jam and devonshire cream.
Recipe may be doubled.
owl with the cup of pancake mix.
Add the vegetable
ith 1 1/2 cups pancake mix until blended together.
o 450 degrees.
Combine pancake mix, water, eggs and 1
In a medium bowl, mix together the pancake mix, coffee creamer, and cinnamon sugar. Add the water, soy milk, honey and vanilla; mix until just blended, but do not over mix or the pancakes will be tough.
Heat a griddle or large skillet over medium heat. Spray with non-stick cooking spray. Use about 2 tablespoons of batter per pancake, and spoon onto the griddle. Cook until bubbles form, then flip and brown on the other side.
Use any basic pancake recipe (scratch or box).
Add enough extra liquid to make batter thinner than called for.
Pour small amount of batter in a pan with a small bit of hot oil in it.
Tilt pan to let batter coat the entire bottom of pan.
Cook until batter bubbles at edges and turn.
Cook again until brown.
Serve with jam, jelly, syrup, etc. (any toppings will do).
Spread topping on pancakes and roll up.
Preheat oven to 350 degrees F.
Add the pancake mix, milk, eggs, oil, and syrup to a medium mixing bowl and whisk to combine.
Chop the cooked sausage links into small pieces and stir into the batter.
Pour batter 2/3 full into a greased or lined muffin tin.
Bake for 13 minutes or until a toothpick inserted comes out clean.
Serve with extra syrup, as desired.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until blended. In a medium bowl, combine buttermilk, milk, eggs and melted butter. Whisk until blended. When your griddle pan is hot and ready to cook pancakes, add buttermilk mixture to the dry ingredients. Mix vigorously with a wooden spoon just until blended. Don't overmix the batter; a few flour lumps are okay.
Whisk all-purpose flour, oat flour, whole wheat flour, buttermilk, wheat germ, baking powder, baking soda, and salt in a large bowl until well blended. Store in an airtight container for up to 6 months.
ogether the eggs with the buttermilk and melted butter.
Using
Mix dry ingredients seperate from wet ingredients.
Whisk eggs in large bowl, add buttermilk, beer, vanilla and last melted butter, whisk all together.
Blend flour, and other dry ingredients together in large bowl.
Slowly pour wet mix into dry mix and whisk together for approximately 2 minutes.
Let stand for 15 minutes while pan is heating.
Using 1/4 measuring cup pour on pan and cook like normal pancakes!
Pancakes will be light and fluffy and very tasty!
br>In medium bowl wisk buttermilk, yogurt and egg.
On