Mile High Pancake Mix can be used to make pancakes, waffles, crepes, biscuits, cakes and cupcakes.
Pancakes: put 3/4 cup Mile High Pancake Mix in a medium bowl. In a separate, small bowl, mix 1 large egg, 2 TBLS cooking oil or melted butter and 1/2 cup milk and stir well. Add milk/egg/oil mixture to pancake mix and stir until all ingredients are wet. Let stand 5 minutes, then stir again until a consistent batter forms. Some lumps will remain.
If a thinner batter is desired, add more milk. If a thicker batter is desired, add more flour mix.
Recipe can be doubled, tripled, etc.
Waffle batter: Use above recipe but reserve 2 TBLS milk. Stir less vigorously to retain some lumps.
Buttermilk pancake batter: Follow instructions above, substituting 3/4 cup buttermilk for the milk.
Dairy-free pancake batter: Follow instructions above, substituting 1/2 cup almond, soy or hemp “milk” for the milk.
Dairy-free, egg-free (vegan) pancake batter: Follow instructions above, substituting 2 TBLS applesauce for the egg and 1/2 cup almond, soy or hemp “milk” for the milk.
Batter should rest 10 minutes before cooking.
Fruits, such as blueberries, chopped strawberries, raspberries and bananas, or nuts, or chocolate chips, may be added.
Mile High Pancake batter remains fresh up to 24 hours after mixing.
Cooking pancakes: Heat a griddle or frying pan to medium-high. Melt a dab of bacon fat, butter or cooking oil on the griddle. Pour @ 1/4 cup batter onto griddle. Cook until bubbles form in the center of the pancake and the edge begins to dry, then flip cake over. Cook until a tear made in the center reveals dry, cooked cake. Serve immediately and eat warm, preferably with a dab of butter and a tablespoon or two of maple syrup.
Crepe batter: Whisk together 1/2 cup of milk and 2 large eggs. Add 1/4 cup Mile High Pancake mix and stir well. A few small lumps will remain. Brush a thin layer of melted butter onto a hot griddle or crepe pan. Spoon 1/8 to 1/4 cup of batter into the center of the griddle. Lift and tilt the griddle to spread the batter very thin. When crepe surface begins to dry, use a spatula to flip. Cook another 30 seconds to 1 minute, then remove to a plate.
Biscuits: Preheat oven to 400 F. Measure 3/4 cup Mile High Pancake Mix, 5 1/2 TBLS unsalted butter (or a mix of butter and solidified coconut oil) and 1/3 cup + 1 TBLS buttermilk. Put the pancake mix into a medium bowl. Slice the butter into thin shavings and toss into the pancake flour. Work the butter into the flour until flour has the texture of coarse sand with a few large thin slabs of butter remaining. Add buttermilk. Stir until mixture just comes together. Scoop dough in small mounds - about 2 TBLS each - onto a sheet of baker’s parchment. Bake on a cookie sheet for 12 - 15 minutes, until biscuits are just tinged with brown. Remove to cooling rack. Eat while still warm.
(recipe with photos at http://us4.campaign-archive1.com/?u=7123c0777163d2d32c2553e03&id=8ef539d9fd)
Chocolate cake: Recipe with photos is here: http://us4.campaign-archive2.com/?u=7123c0777163d2d32c2553e03&id=0d12a4e6e7
Spice Cake: Recipe with photos is here: http://us4.campaign-archive2.com/?u=7123c0777163d2d32c2553e03&id=709e215b27