n a mixing bowl with the cup of pancake mix.
Add the
br>Combine gluten free pancake and baking mix with salt in medium bowl
Mix dry ingredients with oil and water.
Coat the slices of hot dogs with mix. Either bake like a pancake or deep fry the coated hot dog slices.
These are bite size corn dogs. Serve with mustard or ketchup.
Serves 2.
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.
aluminum foil piece. Season with salt and pepper and pour
BEST PANCAKE MIX: In large bowl, stir together
Heat oil in a large saucepan to 350 degrees F (175 degrees C).
Mix pancake mix and water together until batter is smooth. Dip each banana slice in the pancake batter until fully coated.
Fry coated banana slices, 3 to 4 at a time, in the hot oil until lightly browned, about 1 minute per side; remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle pancake pops with sugar and cinnamon.
Pancake Directions.
Mix everything up until just moistened
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
12-cup muffin tin with cupcake liners.
Beat sugar
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Heat oven to 325 degrees. Grease and flour Bundt pan. Place nuts in bottom of pan. Mix pudding mix, wine, water, cake mix oil and eggs in bowl and beat 2 minutes. Pour batter over nuts in cake pan.
Bake 55 to 60 minutes. Remove from oven. Poke holes all over cake.
Combine topping ingredients in saucepan. Bring to boil and boil for 2 minutes. Spoon hot topping over hot cake. Let cool before serving.
Preheat oven to 350.
Mix all ingredients well, and put by tablespoons on parchment-covered baking sheet. Press each cookie lightly with fork, Bake for about 15 minutes, until lightly browned around edges. Remove to wire cooling rack.
Cook sausage; save some sausage grease to mix in the pancake batter.
Mix pancake mix, egg, milk and oil in bowl.
Add cinnamon, vanilla extract and sausage grease.
Preheat oven to 425\u00b0.
Grease a 9-inch square baking pan.
In medium bowl, stir together the pancake or waffle mix, cocoa and sugar.
Combine milk, oil and egg and add to bowl, mixing just until blended.
Stir in bran flakes.
Pour into baking pan.
Bake 10 to 15 minutes until the top springs back when lightly pressed. Cut into squares, top with vanilla yogurt or fresh fruit, if desired.
Preheat oven to 425\u00b0F.
Prepare pancake: place 10-inch skillet with oven-safe handle in oven; heat until very hot. In blender, at medium speed, blend eggs, milk, flour, sugar, and salt until smooth.
Remove skillet from oven; add butter and swirl until melted. Pour batter into hot skillet; bake until puffy and golden, 15 minute.
Meanwhile, prepare comote: in bowl, toss bananas and berries with sugar and lemon juice.
Spoon compote onto pancake; sprinkle with confectioner's sugar. To serve, cut into wedges.
b>mix, milk, and vegetable oil in a large bowl to make pancake
riddle, spreading just a little with a small spatula, spoon or
Peel and slice onion.
Separate into rings.
Cover with milk and soak for about 2 hours.
Pour pancake or biscuit mix into bag; shake rings in bags.
Deep fat fry.
Thaw and squeeze dry the spinach.
Set aside.
In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce.
Stir in spinach and water chestnuts.
Put mixture in serving bowl and top with remaining Parmesan cheese.
Chill for at least 3 hours.
Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.