Connemara Pancake Mix

1 1/4 cups flour
1/2 cup wheat flour
2/3 cup sugar
1/4 cup Irish oats
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
2 teaspoons baking powder
1/4 teaspoon cinnamon

Blend all together with wire whisk; store in airtight container. Good packed into hostess basket with maple syrup, Canadian bacon and fresh oranges for juice.

Connemara Pancakes (makes 6-8 large pancakes): 4 eggs, 1/2 c. mil, 1/4 c. molasses, 1 1/2 tsp vanilla, 1 package Connemara Pancake Mix, 1-2 tbl. oil, 1 cup maple syrup. In a large bowl, beat the eggs, milk, molasses, and vanilla until light. Add the pancake mix. Refrigerate the batter for 2 hours or overnight. Blend with whisk when ready to use. Heat enough oil to cover bottom of griddle or saute pan. Pour 1/3 c. of batter onto hot oil and cook the pancake, turning once after bubbles form on unbaked side, until both sides are golden brown. Serve with heated syrup.

Cranberry Buttermilk Pancake Mix

1 1/4 cups all purpose flour
3/4 cup whole wheat flour
1/2 cup buttermilk powder
1/2 cup dried cranberries, chopped
1 tablespoon sugar
1 1/2 teaspoons baking soda
1/4 teaspoon cinnamon
Dash salt

Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients and blend well. Store tightly covered.

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To prepare pancakes, spray griddle or large skillet with nonstick cooking spray. Heat griddle to 350F. Add 1 3/4 cup water and 2 eggs to flour mixture; beat until smooth. Pour about 1/4 cup batter onto hot griddle for each pancake. Cook 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 1/2 to 2 minutes.

Serves 8

Dutch Baby Pancake Mix

1 cup flour
1 teaspoon cinnamon
1/4 cup sugar

In medium bowl, combine all; store mix in airtight container. Good in basket with jug of pure maple syrup, or with fresh strawberries and small shaker jar of powdered sugar.

Dutch Baby Pancakes (serves 4): 1/3 c. butter, 4 eggs, 1 c. milk, 1 package Dutch baby pancake mix. Preheat oven to 425ºF. Place butter on a 9" oven proof pie plate. Set pie plate in oven to melt the butter. Meanwhile, in a blender or food processor, combine the eggs and milk and whirl once. Add the Dutch baby pancake mix, and blend for 1 minute. Pour the batter into the heated butter and bake for 20-25 minutes, or until the pancake is puffed and golden. Serve with sausages and maple syrup or strawberries and powdered sugar.

Gingerbread Pancake Mix

1 C. cake flour

1 C. all purpose flour

7 T. buttermilk powder

4 T. sugar

2 t. ground ginger

1 t. baking soda

1/2 t. cinnamon

1/4 t. salt

1/8 t. ground cloves

1 C. white chocolate chips

Combine all ingredients. Transfer to a decorative jar.

Attach a recipe card with these directions to the Gingerbread Pancake Mix:

Place mix in a large bowl. Add:

1 3/4 C. water

6 T. melted butter

1/4 C. molasses

2 eggs

Blend until just combined. Pour batter 1/4 C. at a time, in a hot skillet, to make the pancakes. Cook pancakes, turning once, about 2 minutes.

Yield: 20 pancakes

Good Eats' Instant Pancake Mix

THE MIX:
6 cups flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.

"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350ºF. Heat oven to 200ºF. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out. Check to see that the griddle is hot by placing a few drops of water onto to the griddle.

The griddle is ready if the water dances across the surface. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes. Yield: 12 pancakes Yield: 3 batches of pancakes

Homemade Pancake and Waffle Mix

The combination of grains and flours in this simple mix recipe make the most wonderfully flavored pancakes and waffles. You can, however, use just one or two of the flour types if you like a less complicated pancake (or waffle).

1/2 cup instant oatmeal
8 cups flour
2 cups whole wheat flour
1-1/2 cups buckwheat flour (or more whole wheat flour)
1 cup corn flour (masa)
1/2 cup cornmeal
2 cups buttermilk powder
5 Tbsp. baking powder
2 Tbsp. baking soda
1-1/4 cups sugar
2 Tbsp. salt
2 Tbsp. malt powder

Place instant oatmeal in a food processor or blender and process until ground. In a very large bowl, blend ground oatmeal, flours, buckwheat flour, corn flour, cornmeal, ground oatmeal, baking powder, baking soda, sugar, salt and malt powder. Pour pancake mix into four 1 quart jars (you may need to tap the jars to settle the mix and get it all to fit). Store in a cool, dry place for up to one year.

Pancakes

1 cup homemade pancake mix
1 egg
1/2 tsp. vanilla
1/2 - 2/3 cup water
2 Tbsp. mild vegetable oil

In a medium bowl, combine pancake mix with 1/2 cup water, egg, vanilla, and vegetable oil just until dry ingredients are moistened. Add more water, if necessary, to make batter desired thickness. Drop by 1/4 cup measure onto lightly greased hot nonstick skillet or griddle. Cook until surface is bubbled and edges appear dry. Flip pancakes and cook until risen and browned on second side.

Waffles

2 cups homemade pancake mix
2 eggs
1 tsp. vanilla
1 cup water
1/4 cup mild vegetable oil

In a medium bowl, combine pancake mix with water, eggs, vanilla, and vegetable oil just until dry ingredients are moistened. Add more water, if necessary, to make batter desired thickness. Bake in heated waffle iron following manufacturer's instructions, until steaming stops.

Just Add Water Buckwheat Pancake Mix
 
4 cups whole-wheat flour
1 cup buckwheat flour
1/3 cup soy flour (do not omit or substitute)
3/4 cup dry buttermilk or 1 cup powdered milk
1 tablespoon salt
1 1/2 tablespoons baking powder
1/2 cup sugar
3/4 cup vegetable shortening

TO PREPARE
1 cup pancake mix
1/2 cup water

7 - 2 serving batches of pancakes

Multi-Grain Blueberry Pancake Mix
This pancake mix, which you can keep on hand in the cupboard, is low in fat and calories, and a good source of thiamin, riboflavin and magnesium.

1 cup old-fashioned rolled oats
1 cup soy flour
3/4 cup brown rice flour
1/3 cup cornmeal
2-1/2 teaspoons baking powder
3 tablespoons brown sugar
3/4 teaspoon salt
1/2 cup nonfat dry milk powder
3/4 cup dried blueberries or currants

Directions:
Preheat oven to 400-degrees. Place oats on baking sheet and toast seven minutes or until golden brown. Cool to room temperature. Transfer to food processor and process 20 seconds until coarsely ground.

In large bowl, stir together soy flour, rice flour, cornmeal, baking powder, sugar, and salt. Add milk powder, blueberries, and oats; stir to combine.

Store in the refrigerator until ready to use.

*To make eight pancakes, use 2-cups of the mix combined with one whole egg, two egg whites, 1-cup of cold water, and 1-tablespoons of olive oil; use a generous ¼-cup of batter per pancake.

Multigrain Pancake Mix

Mix:
1/2 cup regular oats
2 cups flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/4 cup unprocessed wheat bran
1/4 cup toasted wheat germ
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda

Mix:
Place oats in food processor and process until smooth. Add remaining ingredients; process until smooth. Store in a tightly sealed container in refrigerator. Makes 4 cups.

Attach this to the Jar:

Multigrain Pancakes

1 cup buttermilk
3 tablespoons vegetable oil
2 egg whites; lightly beaten
1 1/2 cups pancake mix
vegetable cooking spray

Combine buttermilk, oil and egg whites; stir well. Add pancake mix and stir until smooth. Batter will be slightly thick. Spoon about 1/4 cup batter onto a hot nonstick griddle or skillet coated with cooking spray. Turn when covered with bubbles and edges look cooked.

Makes about 10 4 inch pancakes.

Oatmeal Pancake Mix

3 cups flour
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup sugar
1 cup brown sugar, packed
1 1/2 cups Crisco shortening
3 cups rolled oats

Combine dry ingredients except oats in a large bowl. Cut in shortening until evenly distributed. Stir in oats and mix well.

Makes 9 cups of Oat Mix. Keeps 10 to 12 weeks.


Oatmeal Pancakes

1 1/2 cups Oatmeal Mix
1 cup water
1 egg, slightly beaten

In a medium bowl, combine Oatmeal Mix, water and egg. Blend well.

Let stand 5 minutes. Cook on a hot oiled griddle about 3 to 4 minutes, until browned on both sides.

Makes 10 pancakes.

Pancake Mix in a Bag

2 cups all-purpose flour
5 teaspoons baking powder
4 tablespoons granulated sugar
1 teaspoon salt

Include a decorative tag with these instructions:

Combine contents of jar with:

2 eggs
1/2 cup vegetable oil
2 cups milk

Pour pancake mix into a large bowl. Add eggs, oil and milk. Stir until well combined. Allow to sit in the refrigerator for 5 minutes.

These pancakes may be frozen after frying. Store each pancake separately in plastic wrap and place in a large freezer-safe zip-type bag. Reheat in microwave oven.

Pecan Pancakes with Spiced Syrup

Pancakes:
1/2 cup chopped pecans
1 teaspoon McCormick® Pure Vanilla Extract
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon McCormick® Pumpkin Pie Spice
2 cups complete pancake mix
1 1/2 cups water

Syrup:
1 cup pancake syrup
1/2 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Pumpkin Pie Spice

1 Pancakes: In a small bowl, combine pecans, vanilla, cinnamon and pumpkin pie spice. Mix until pecans are coated with spices. Add dry pancake mix and stir to combine. Put into a decorative glass jar.

Include preparation directions:

COMBINE MIX WITH 1 1/2 CUPS WATER. LIGHTLY GREASE A NONSTICK SKILLET AND PREHEAT TO MEDIUM. POUR 1/4 CUP PANCAKE BATTER INTO SKILLET. COOK UNTIL EDGES ARE DRY. TURN AND COOK UNTIL GOLDEN. MAKES ABOUT 12 PANCAKES. BEST IF USED WITHIN ONE MONTH.

2 Syrup: Whisk together all ingredients until combined. Put into a decorative airtight container. Refrigerate. Include serving directions: SYRUP WILL KEEP IN REFRIGERATOR ONE MONTH. WARM BEFORE SERVING.

Serves 4

Source of Recipe: McCormick, Inc.