Syrup | shalimarali

Well, I am late to this party. Breakfast for Dinner Day was last Tuesday, February 25^th. But I will still celebrate this anyway. A new cooking trend is using muffin mix for pancakes. The muffin mix is so cheap at $.78 per package, I thought, what the heck, why not try it.

When I was a kid, we made everything from scratch. I used to make pancakes all the time. The recipe was so easy to remember: Dry: Flour, Sugar, Salt, Baking Powder and Wet: Eggs & Milk. Those were sort of plain, but tasted really good when topped with “Commodity” Syrup. One day, we got more money and could afford the Karo Syrup.

The benefit of using a muffin mix is that you can easily try new flavors, like Blueberry, Chocolate Chip, Strawberry, Apple Cinnamon, Wildberry or Cheesecake – all for the low, low price of $.78!

INGREDIENTS:

Muffin Mix, Banana Nut, recommended: Martha White, 7.6 oz.
Buttermilk, recommended: Anderson Erickson, 1 cup
Butter, recommended: Great Value, 1 tablespoon
Egg, Jumbo, 1 divided
Cooking Spray of your choice, recommended: Pam for Baking
Syrup of your choice, recommended HyVee Butter Pecan

INSTRUCTIONS:

Divide egg white and yolk. Mix the egg white until frothy.
Microwave the butter in the same bowl that you use for the muffin batter.
Add the muffin mix and buttermilk and mix with beater.
Fold in the egg white froth, but don’t over mix it.
Heat the skillet for 2 to 3 and then spray it with cooking spray.

I used a 1/3 cup to measure the pancakes, cooking in batches. Because the mix has nuts in it, this took a bit longer to cook, perhaps 2 to 3 minutes per side.

Add a side dish, like bacon and eggs, and you have a tasty treat that is great any time of the day.

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