The Many Hats Pancake and Waffle Mix Can Wear
First of all, you know from experience that pancakes usually turn out great using the recipe on the mix’s bag or box. But if you have fans of extra fluffy pancakes at your table, then consider these tips:
But now to my main theme: the many hats pancake and waffle mix can wear. This is a very versatile mix and can be used for making so much more than just pancakes and waffles.
For instance, did you know you can make an excellent breakfast pizza crust using pancake mix? I had no idea. All you do is blend 2 cups pancake mix with ½ cup water and ¼ cup extra virgin olive oil. That’s it! Then roll it out and transfer it to a greased pizza pan and bake for 10 minutes at 425 degrees.
Then remove it from your oven and top the pre-cooked crust with torn shredded mozzarella, cooked bacon pieces, and any other toppings (such as diced bell pepper, sliced green onion, tomato slices). Sprinkle Parmesan cheese over all and return the pizza to the oven for 14 more minutes. But seven minutes into this last bake, top your toppings with eggs and bake until the eggs are set (maybe the remaining 7 minutes). Season the pizza with salt, pepper, Slice it up and serve piping hot.
And were you aware you can make a superb baking powder biscuit from pancake mix? Simply mix 1/4 cup of softened butter with 1 egg, ½ cup of water, and 3 cups of pancake mix. Roll dough or drop by spoonfuls onto a parchment-lined baking sheet and bake at 450 degrees for about 10 minutes or until golden brown. This recipe makes around 12 to 14 biscuits.
But maybe one of my very favorite uses for pancake mix is quickly whipping up a batch of peanut butter cookies. I’ll close with the recipe for this remarkable cookie. So fast, so easy, and SO GOOD! And all from a pancake mix! Who knew?
1/2 cup usalted butter softened
3/4 cup sugar
3/4 cup brown sugar
1 cup peanut butter (chunky is best)
2 eggs room temperature
1 1/2 teaspoons vanilla extract
2 1/2 cups pancake, waffle mix
1/4 cup sugar for rolling, optional
Directions:
1. Preheat oven to 375F and line a baking sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl with an electric hand mixer), beat butter, both sugars, and peanut butter together until creamy.
3. Add eggs and vanilla, mixing until combined.
4. With mixer on low speed, gradually add pancake mix, mixing only until it's combined.
5. Scoop batter out by rounded tablespoon, rolling in your hands to make a ball.
6. If desired, roll the ball in sugar to coat, then place 12 rounds of dough on the baking sheet, separated by a couple of inches.
7. Use the tines of a fork to press a criss-cross pattern in the top of each round, flattening it slightly.
8. Bake for 7-9 minutes, just until the edges are starting to turn golden-brown. Do not overbake.
9. Remove from oven and transfer to a cooling rack to cool.
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- Sift pancake/waffle mix before adding other ingredients. This allows air into the dry ingredients.
- Add milk or buttermilk instead of water.
- Add melted butter instead of vegetable oil.
- Add a room-temperature egg.
- Add a little more baking powder.
- Do not overmix the batter. There’s no need for the batter to be free of lumps.
- Cook on a HOT pan or griddle.
But now to my main theme: the many hats pancake and waffle mix can wear. This is a very versatile mix and can be used for making so much more than just pancakes and waffles.
For instance, did you know you can make an excellent breakfast pizza crust using pancake mix? I had no idea. All you do is blend 2 cups pancake mix with ½ cup water and ¼ cup extra virgin olive oil. That’s it! Then roll it out and transfer it to a greased pizza pan and bake for 10 minutes at 425 degrees.
Then remove it from your oven and top the pre-cooked crust with torn shredded mozzarella, cooked bacon pieces, and any other toppings (such as diced bell pepper, sliced green onion, tomato slices). Sprinkle Parmesan cheese over all and return the pizza to the oven for 14 more minutes. But seven minutes into this last bake, top your toppings with eggs and bake until the eggs are set (maybe the remaining 7 minutes). Season the pizza with salt, pepper, Slice it up and serve piping hot.
And were you aware you can make a superb baking powder biscuit from pancake mix? Simply mix 1/4 cup of softened butter with 1 egg, ½ cup of water, and 3 cups of pancake mix. Roll dough or drop by spoonfuls onto a parchment-lined baking sheet and bake at 450 degrees for about 10 minutes or until golden brown. This recipe makes around 12 to 14 biscuits.
But maybe one of my very favorite uses for pancake mix is quickly whipping up a batch of peanut butter cookies. I’ll close with the recipe for this remarkable cookie. So fast, so easy, and SO GOOD! And all from a pancake mix! Who knew?
Pancake Mix Peanut Butter Cookies
Ingredients:
1/2 cup usalted butter softened
3/4 cup sugar
3/4 cup brown sugar
1 cup peanut butter (chunky is best)
2 eggs room temperature
1 1/2 teaspoons vanilla extract
2 1/2 cups pancake, waffle mix
1/4 cup sugar for rolling, optional
Directions:
1. Preheat oven to 375F and line a baking sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl with an electric hand mixer), beat butter, both sugars, and peanut butter together until creamy.
3. Add eggs and vanilla, mixing until combined.
4. With mixer on low speed, gradually add pancake mix, mixing only until it's combined.
5. Scoop batter out by rounded tablespoon, rolling in your hands to make a ball.
6. If desired, roll the ball in sugar to coat, then place 12 rounds of dough on the baking sheet, separated by a couple of inches.
7. Use the tines of a fork to press a criss-cross pattern in the top of each round, flattening it slightly.
8. Bake for 7-9 minutes, just until the edges are starting to turn golden-brown. Do not overbake.
9. Remove from oven and transfer to a cooling rack to cool.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
