Hearty Pancake Mix Recipes

Steps:

• Combine flours, farina, sugar, soda, baking powder, salt in a large bowl, stirring with a whisk.
• Combine milk, applesauce,and egg in a medium bowl, stirring until well blended.
• Add milk mixture to flour mixture, stirring until well combined; let stand 5 minutes.
• Heat a nonstick grill or skillet over medium heat;coat pan with cooking spray; Pour about 1/4 cup batter per pancake onto griddle; SPRINKLE with 2 teaspoons raisins and 2 teaspoons nuts.
• Cook 1 minute or until tops are covered with bubbles and edges look cooked; carefully turn over, cook 1 minute or until bottoms are lightly browned; Repeat; Serve with maple syrup.

Steps:

• For the pancake mix: Sift the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a medium bowl then whisk thoroughly to combine. Store pancake mix in an airtight container or resealable plastic bag in a cool, dry place for up to 3 months.
• To make pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Whisk the milk, butter, vanilla and eggs together in a large bowl. Add 2 1/4 cups pancake mix and whisk vigorously to form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet over medium heat. (Alternatively, heat a nonstick electric griddle to medium.) Ladle about 1/4 cup of the batter onto the skillet, spreading it into a 4 1/2- to 5-inch round; repeat to make a second pancake. (If using a griddle, make as many pancakes as will fit on your griddle plate at one time.) Cook until the pancakes are golden on the bottom and bubbly on top, 45 to 60 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes. Serve pancakes with butter and maple syrup.

Steps:

• Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
• Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
• Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
• Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.

Steps:

• In a bowl, combine the dry ingredients.
• In a small bowl, beat egg, buttermilk, and butter; stir into dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top.
• Cook until second side is golden brown.
• Serve with syrup or desired topping.

Steps:

• In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, buttermilk, oil and vanilla. Stir into the dry ingredients just until moistened., Pour batter by 1/4 cupful onto a hot griddle that has been coated with cooking spray. Turn when bubbles form on top; cook until the second side is golden brown. Serve with berries if desired.