Cinnamon Pancakes In A Jar Recipes

Steps:

• In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months.
• To make Batter for Cinnamon Pancakes: In a medium bowl, combine milk, egg, vegetable oil. Whisk in 1 1/3 cups prepared Dry Pancake Mix until moistened but still lumpy.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• Sift flour, brown sugar, baking powder, cinnamon, and salt together in a bowl; mix well. Pour into a quart jar; seal.

Steps:

• In a 1 quart jar, combine all ingredients; seal jar, you can also add dried fruits (apples are especially good!) this can be done,if necessary,to fill any gaps if the jar isnt full.
• Be sure to attach the following directions with your jar.
• DIRECTIONS: In medium bowl, combine 3/4 cup milk, 1 egg, and 2 Tablespoons salad oil.
• With fork, blend in 1-1/3 cups pancake mix until moistened but still lumpy.
• Cook on lightly greased griddle or skillet.
• Makes about 10 5" pancakes.

Steps:

• For the pancake mix: Whisk together the flour, sugar, dry buttermilk, baking powder and salt in a large bowl. Divide the mix into 8 quart-sized wide mason jars, about 1 1/2 cups of dry pancake mix per jar. Seal and store until ready to use.
• For finishing and serving: Add 3/4 cup water and 1 teaspoon vanilla extract to a mason jar of pancake mix and shake until completely incorporated.
• Warm a griddle over medium heat and grease with the butter. Drop in the batter with a 1/4-cup measure and fry the pancakes until golden brown and cooked through, 2 to 3 minutes per side. Serve with softened butter and warm syrup.

Steps:

• Using 2 wide-mouthed mason jars, add 1 tablespoon blueberries to each, followed by 1/4 cup of the batter to each. Top each with 1 tablespoon maple syrup, then another tablespoon blueberries and another 1/4 cup batter. Sprinkle the tops with 1 teaspoon sugar.
• Microwave the jars one at a time until the mixture is fluffy and puffed over the edge of the jar, about 2 minutes 40 seconds.

Steps:

• Combine all dry ingredients and mix together well with fork or whisk. Add beaten egg, oil, vanilla if using, baby food, and mix. Add enough milk to give the batter the consistency you like; about a half cup should be right. The thicker the batter, the thicker your pancakes, the thinner, obviously, the thinner the pancakes will be. Heat a griddle or skillet to medium heat. When tiny droplets of water sizzle and evaporate the griddle is hot enough. You can either lightly oil the griddle or use non stick cooking spray. Drop a little less than 1/4 cup of batter on the griddle at a time. Note: using baby food makes the batter a little more dense than regular pancakes, so they will need a little longer to cook to avoid being soggy in the middle, so either reduce the heat and cook them longer or make smaller pancakes. Enjoy!

Steps:

• Combine the first 5 ingredients. Transfer to a 1-qt. jar with a tight-fitting lid. Cover and store in a cool, dry place for up to 6 months. Yield: 2 batches (3 cups total)., To prepare pancakes: Place 1-1/2 cups mix in a large bowl. In another bowl, whisk egg, milk and oil. Stir in dried fruit if desired. Stir into pancake mix just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown.