Mollies Basic Pancake And Waffle Mix Food

BASIC BUTTERMILK WAFFLES

Steps:

• Preheat the waffle iron.
• Place the waffle mix in a medium-sized bowl.
• Measure the buttermilk and then the water into a 4-cup liquid measure. Add the eggs and beat gently with a fork or a small whisk until smooth. Stir in the vanilla. Pour this mixture, along with the melted butter, into the dry ingredients. Stir until thoroughly blended, scraping from the bottom and sides of the bowl, but don't overmix. A few lumps are okay.
• Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray, then rub on a little butter. (This is most easily accomplished by generously buttering a chunk of bread and using it as a nifty, edible utensil to butter the waffle iron.) Add enough batter to just cover the cooking surface - approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle).
• Cook for 2-3 minutes, depending on your waffle iron. Don't overbake - you want it crisp and brown but not too dark. It's perfectly okay to peek.
• Serve hot with your chosen toppings.
• Variations:.
• Lemon Waffles with Blueberries - Add to the basic mix 2-3 tbsp sugar and 1 tbsp grated lemon zest. Replace the water with 3 tbsp fresh lemon juice. Increase the vanilla extract to 1 teaspoons Top the finished waffles with 1 1/2 cups fresh blueberries or frozen defrosted blueberries.
• Chocolate Waffles - Add to the basic mix 3-5 tbsp sugar and 3 tbsp unsweetened cocoa. Replace the buttermilk and water with 1 1/4 cups milk. Increase the vanilla extract to 2 teaspoons Top the finished waffles with 1 1/2 cups semisweet chocolate chips. The chocolate chips will melt slightly into the top surface of each hot waffle. Serve with powdered sugar and fresh raspberries, if available.
• Orange waffles with Pomegranate - Add to the basic mix 2 tbsp sugar and 1 tbsp grated orange zest. Replace the water with 3 tbsp orange juice. After the waffles are cooked, sprinkle with 1 cup pomegranate seeds. Serve drizzled with pomegranate molasses (available in specialty markets and Middle Eastern groceries) or a reduction of Pomegranate juice and sugar.
• Herbed sweet corn waffles - If you're making this when sweet corn is in season, shave fresh sweet corn directly from the cob. If corn is not in season, use frozen corn. To defrost, place it in a strainer and run it under room-temperature tap water. Drain and dry it thoroughly before adding to the batter. Omit the vanilla extract. Soak in the melted butter for a few minutes: 2 cups fresh corn kernels (from about 3 cobs), 1/4 tsp dried sage, 1/2 tsp dried thyme, 1/2 tsp dried basil. Add 1 1/2 cups of the corn-butter-herb mixture to the batter, reserving the rest for sprinkling on top of the cooked waffles. Serve with Apple-Jalapeno Syrup. For every 12 oz can of defrosted apple juice concentrate, add a 2-inch jalapeno chile, slice in half lengthwise. Bring to a boil, turn the heat down, and simmer, uncovered, for 20-30 minutes (possibly longer), until it is reduced by slightly more than half. Remove from heat, and let it cool to room temperature. Remove and discard chile. Serve in a small glass pitcher.
• Savory Rosemary-Olive Waffles with Peas - You can steam fresh peas or use frozen ones. To defrost, place them in a strainer and run them under room-temperature tap water. No cooking necessary. Drain and dry them thoroughly before using. Omit the sugar and vanilla extract. Replace half the melted butter with olive oil. Add to the batter 1/2 tsp crumbled dried rosemary and 1 cup minced pitted Greek (kalamata) olives. Top the finished waffles with 1 1/2 cups green peas. Serve with Roasted Garlic Aioli.

BIG FLUFFY PANCAKES AND SAUSAGE

Steps:

• For the sausages: Mix the pork, brown sugar, salt, rosemary, sage and thyme in a bowl until well combined. Shape into four 4-inch-wide and 1/4-inch-thick circular patties.
• For the big fluffy pancake mix: In a stand mixer with the whisk attachment, whisk the egg whites to soft peaks. Continue whisking and gradually add the granulated sugar. Continue whisking until all the sugar is dissolved and the mixture forms stiff peaks.
• In a separate bowl, whisk together the egg yolks, milk, melted butter and vanilla extract until smooth. Add the pancake mix and stir to combine. Carefully fold in the egg white mixture, taking care not to overmix.
• For the big fluffy pancakes and sausage: Preheat a large nonstick pan over low heat and add the butter.
• Spray 3-inch round (2-inch tall) ring molds with cooking spray. Place the ring molds in your preheated pan and use a ladle to fill the molds two-thirds of the way with the pancake mix. Place a cover over the pan and let the pancakes cook for 10 minutes. Remove the cover and use tongs and a rubber spatula to help flip the ring molds with the pancakes. Cover and continue cooking for about 7 minutes more.
• Meanwhile, cook your sausage in a skillet over medium-low heat until the pork is fully cooked, about 4 minutes on each side.
• Remove the ring molds with the pancakes using tongs and a rubber spatula. The pancakes should slide right out. Add the sausage underneath your pancakes for even more height. Serve with butter and maple syrup.

MOLLIE'S BASIC PANCAKE AND WAFFLE MIX

Steps:

• Combine everything in a large bowl and stir until uniformly blended.
• Transfer to a clean, dry jar with a tight-fitting lid and store in the refrigerator or freezer.

BASIC BUTTERMILK PANCAKES

Steps:

• Place the pancake mix in a medium-sized bowl.
• Measure the 1 1/3 cups buttermilk into a 2-cup liquid measure. Add the eggs and beat gently with a fork or a small whisk until smooth. Stir in the vanilla.
• Pour the buttermilk mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few small lumps are okay.
• Place a griddle or skillet over medium heat. After a minute or two, spray it lightly with nonstick spray. Using a 1/4 cup measure with a handle, scoop up batter and pour it onto the hot griddle.
• Cook the pancakes for 3-4 minutes on the first side, or until golden on the bottom. (don't flip them too soon - the trick is to do so only once, which keeps them light and tender.) The second side will go a little faster, 2-3 minutes will usually do it, depending on the heat.
• Serve right away with your chosen toppings.
• Variations:.
• Light Whole-Grain Pancakes - Right after you've poured the batter onto the hot griddle, sprinkle onto each pancake up to 2 tbsp cooked grains (any kind). Use a dinner knife to gently spread the batter over the grains, and proceed with step 5.
• Toasted Oat-coated Pancakes - For each pancake, you'll need 2 tbsp rolled oats. After you spray the griddle with non-stick spray (or coat with a little melted butter) in step 4, sprinkle pancake-sized circles of oats - 1 tbsp apiece - onto the hot griddle. Pour the batter directly over the oat circles, then sprinkle another tbsp of rolled oats on top of each pancake so they'll be on the bottom when you flip them over. Proceed with step 5.
• Gingerbread Pancakes - Add to the dry ingredients: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp allspice, 2/3 cup minced crystallized ginger. Proceed with step 2.
• Apple or Banana Pancakes - Right after you've poured the batter onto the hot griddle, add to each pancake 4-5 thin slices peeled apple or banana. Use a dinner knife to gently spread the batter over the fruit so it won't be too "tall" and proceed with step 5. Banana Pancakes are particularly delicious with a syrup made of a reduction of orange juice concentrate, sugar to taste, and cinnamon. This is my husband's favorite!
• Blueberry, Raspberry, or Strawberry Pancakes - Use the smallest berries you can find. (Strawberries should be sliced.) If you're using frozen berries, defrost them first. Right after you've poured the batter onto the hot griddle, add to each pancake 1-2 tbsp berries. Use a dinner knife to gently spread the batter over the berries so they won't be too "tall," and proceed with step 5.

PANCAKE AND WAFFLE MIX

Steps:

• In a large bowl, combine the first six ingredients with a wire whisk. Store in an airtight container in the refrigerator for up to 6 months. Yield: about 7 batches of pancakes or about 4 batches of waffles (11 cups total)., To prepare pancakes: In a medium bowl, beat egg, water and oil. Whisk in 1-1/2 cups pancake/waffle mix. Let stand for 5 minutes. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Yield: about 6 pancakes., To prepare waffles: In a large bowl, beat egg yolks, water and oil. Stir in 2-1/2 cups pancake/waffle mix just until moistened. In a bowl, beat the egg whites until stiff peaks form; fold into the batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 13 waffles (about 4 inches) per batch.