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Just A Hint... One thing to remember with all of these Quick Mix products is that they're definitely meant to be enjoyed warm, right out of the oven (or off the griddle). Because of the relatively low percentage of fat to flour in the mix -- just about 25 percent, by weight, as opposed to cake, which often contains nearly equal amounts of fat and flour -- these biscuits, muffins and rolls tend to harden up quickly as they cool. Fat (butter, shortening, cheese, eggs, milk, etc.) is what keeps baked goods soft and tender; when it plays a minor role, fresh-from-the-oven is your best bet.
1 to 1 1/4 cups (8 to 10 ounces) water or milk, depending on how thick you like your pancakes; milk will make a thicker, richer pancake
1 large egg (or 1 1/2 tablespoons dried whole eggs + 2 tablespoons water)
1 teaspoon vanilla extract or 1/2 teaspoon butter-vanilla flavor powder (optional)
2 cups (9 ounces) Quick Mix
In a small bowl or measuring cup, whisk together the water or milk, fresh egg (if you're using dried egg, combine it with the Quick Mix), and vanilla, if you're using it. Mix these liquid ingredients into the Quick Mix and stir gently till just a few small lumps remain. Don't try to get rid of all the lumps, as this will mean you've stirred too long and the pancakes will be tough; the lumps will disappear as the pancakes or waffles bake.
Heat a griddle or cast iron pan over medium heat. Brush it with oil or melted butter; this is usually only necessary for the first pancakes you cook. When the griddle is the proper temperature a drop of water will bounce across the surface. Use a 1/4-cup measure or muffin scoop to ladle the batter onto the griddle. Turn the pancakes over when the bubbles that appear on the surface remain open. Cooking the other side of the pancakes will take a much shorter time, perhaps only 30 seconds or so, depending on the heat of the griddle and the thickness of the pancakes. Remove the pancakes from the griddle, and serve them hot. Yield: 1 dozen 3-inch pancakes.
The same batter may be used for waffles; however, adding a tablespoon of vegetable oil to the batter will result in a crisper waffle. Be sure to grease the waffle iron, and preheat it. Waffle irons differ considerably, but most will cook waffles in 2 to 4 minutes; they're done when the steam seeping out of the iron lessens. Lift the top of the waffle iron; if it feels "stuck," let the waffle cook for a few more seconds (waffles tend to stick when they're underbaked.) Yield: 3 or 4 large waffles.
Nutrition information per serving (3 pancakes or 1 waffle, 135g): 276 cal, 10g fat, 8g protein, 33g complex carbohydrates, 3g sugar, 1g dietary fiber, 56mg cholesterol, 691mg sodium, 168mg potassium, 41RE vitamin A, 3mg iron, 225mg calcium, 169mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 5, Summer 2001 issue.