RECIPES: BAKING MIX RECIPES: PANCAKES AND WAFFLES

Pancakes and Waffles

Pancakes

  • 2 large eggs
  • 1 to 1¼ cups milk, buttermilk or yoghurt (depending on how thick or thin you like your pancakes)
  • 2 tbl melted butter
  • 1 tsp vanilla
  • 2 cups (8½ oz/240 g) Organic Einkorn Pancake & Baking Mix (spooned lightly into a measuring cup)

In a mixing bowl, beat the eggs, milk, melted butter and vanilla together until the mixture is light.  Stir in the mix until just moistened, about 20 seconds. Don't try to get out all the lumps or the pancakes will be tough and rubbery. Any lumps won't be perceptible in the pancakes themselves.

To cook pancakes, use a griddle that heats and holds the heat evenly - cast iron is particularly good for this. Preheat your griddle and grease it lightly.

When the griddle is the right temperature, a few drops of water will "dance" on the surface. Use a 1/4-cup measure, or an equivalent scoop, and pour batter onto the griddle, leaving room for expansion. Turn the pancakes when a few of the bubbles that appear on the surface don't fill in. The second side will cook in about half the time the first side takes.

Serve with plenty of butter and good maple syrup, or the topping of your choice.

 

Overnight (soaked) Pancakes

Make the batter the night before (up to 12-24 hours in advance) and refrigerate tightly covered.

In the morning, give the batter a good stir and add milk if necessary to thin to the consistency you like.  Then cook and serve the pancakes following the directions above.

 

Sourdough Pancakes (Active or Discard Starter)  

While sourdough pancakes are the perfect use for sourdough starter discard, you can definitely use an active starter as well.

To Mix Sourdough Pancake Batter

Add  ½ -1 cup sourdough starter, stirred down, to the pancake recipe above. 

Mix well until just combined. It is okay if there are some lingering lumps.  Do not overmix. 

Let the batter rest on the counter for at least  30 minutes or as long as a couple of hours. Store it in the refrigerator if it’s going to be more than a couple of hours before you make pancakes, since it contains eggs. Use it within the next couple of days

The timing on this sourdough pancake recipe is nothing but flexible.  When cooked the next day, the sourdough pancakes are just a teeny bit less fluffy than the first day, since the baking soda and powder in the mix start to lose some of their oomph over time, but the upside is that the longer the batter sits, the more fermented, meaning more nutritious and easier to digest, it becomes.if you don’t suffer from any digestion issues, you should be fine with the 30 minutes of rest time as written in the recipe.

Before using, give the batter a good stir and add milk if necessary to thin to the consistency you like.  Then cook and serve the pancakes following the directions above, or try the Whipped Maple Butter recipe, which goes very nicely with these Sourdough Pancakes, below.  

whipped maple butter

  • 150g softened unsalted butter
  • 50g maple syrup
  • 1 tsp cinnamon
Place the ingredients in a free standing mixer fitted with the whisk attachment.
Beat for five minutes or so until light pale and fluffy. You can use a hand mixer but this will taker slightly longer.

 

 


 

Waffles

The pancake recipe can also be used to make waffles. If your waffle iron is not nonstick (and often even if it is) you'll need to apply a thin film of grease before you pour on the batter. This can be done easily with a pastry brush (or use a nonstick vegetable spray). Unlike a griddle, a waffle iron needs greasing before each waffle is baked to prevent sticking. Although waffle irons differ, a waffle usually cooks in 2 to 4 minutes. When steam stops pouring out from under the lid, check to see if it's done. If the top doesn't want to lift up, it probably needs another minute or two. A well-seasoned iron will "let go" of the waffle when it's done.

Waffles are best eaten right from the iron if you like them crisp. They tend to soften if you stockpile them like pancakes.  Serve following the directions above.

 

Overnight Waffles

Make the batter the night before (up to 12-24 hours in advance) and refrigerate tightly covered.

In the morning, give the batter a good stir and add a dribble of milk if too thick.  Then cook and serve the waffles following the directions above.

 

Sourdough Waffles (Active or Discard Starter)  

Add ½ cup sourdough starter, stirred down, to the first pancake recipe above, plus an additional 4 tbls of melted butter.. 

Stir well. Let the batter sit for about 30 minutes.

After the 30 minutes, give the batter a good stir and add milk if necessary to thin to the consistency you like.  Then cook and serve the waffles following the directions above.

A better option for these waffles is to let the batter ferment overnight following the Sourdough Pancakes recipe above.

 

 

Below are other recipes as they've appeared on our blogs.  They all use the recipes above as a starting point.

Honey cloud pancakes

  • 2 cups (8½ oz/240 g) Organic Einkorn Pancake & Baking Mix
  • 1 to 1¼ cups milk (depending on how thick or thin you like your pancakes), buttermilk or a mix of both
  • 2 large eggs, separated + 2 extra egg whites (optional)
  • 2 tsp honey
  • a dash of vanilla extract
  • 1 tbsp butter
  • a selection of warmed soft fruits, the larger ones sliced, or a warm fruit compote
  • more honey, to serve

In medium bowl combine mix, milk, egg yolks, honey and vanilla, beat for 30 seconds into a light batter.

Gently fold the egg whites into the batter  and stir just until a thick batter is formed. Set aside for 5 minutes.

Melt the butter in a hot frying pan or griddle.  Use a 1/4-cup measure, or a large cookie or ice cream scoop, and pour batter onto the griddle, leaving room for expansion. Turn the pancakes when a few of the bubbles that appear on the surface don't fill in. The second side will cook in about half the time the first side takes.

Sprinkle with fruit, drizzle with honey and serve.

Baked Apple Pancake

  • ¾ cup Organic Einkorn Pancake & Baking Mix, unsifted
  • ½ cup milk, half-and-half or even water
  • 3 eggs
  • ½ teaspoon vanilla
  • 4 tablespoons brown sugar, mixed with
  • ½ - 2 teaspoon cinnamon
  • cup butter
  • 3 medium apples, peeled, cored and sliced
  •  ¼ cup chopped pecans
  • fresh lemon wedge
  • powdered sugar
  • cinnamon

Preheat oven to 425 degrees.

In medium bowl combine mix, milk, eggs and vanilla, beat for 30 seconds into a light batter.  Set aside.

Mix together the sugar and cinnamon.

Melt butter in a 9-10' iron skillet then add sugar mixture.

Immediately add sliced apples stirring to coat evenly. Cook apples 3 minutes on medium heat.

Remove from heat and pour in pancake batter, arranging the apples evenly on top.

Sprinkle with a little more cinnamon.

Bake for 13-15 minutes (it will puff up).

Remove from oven and sprinkle with powdered sugar.

Cut into 4 wedges and serve hot with lemon wedges and butter, or with maple syrup (or both).

After cooking, apples can also be transferred to an ungreased  9-10" pie plate before proceeding with the recipe, and then baked  at 400 deg.

Fluffy pancakes with sweet apple compote and crème fraîche

for the apple compote

  • ½oz (15g) butter
  • pinch of ground cinnamon
  • 14oz (400g) Granny Smith apples
  • 1¾oz (50g) raisins
  • juice of ¼ lemon
  • 2fl oz (50ml) apple juice
  • 1½oz (40g) sugar
  • seeds of ½ vanilla pod
  • dash of Calvados

for the pancakes

  •  2 cups, (8½ oz/240 g)  Organic Einkorn Pancake & Baking Mix
  • 1 to 1¼ cups milk (depending on how thick or thin you like your pancakes), buttermilk or a mix of both
  • 2 large eggs
  • 3 tbsp butter
  • crème fraîche, to serve

To make the compote, heat the butter in a pan with the cinnamon. Add the peeled and diced apples, raisins and lemon juice and sauté until the apples are cooked through. Stir in the apple juice, sugar and vanilla seeds and cook on a low heat until soft. Add the calvados and cook briefly to boil off the alcohol. Mash with a fork and set aside to cool.

To make the pancakes, combine mix, milk and eggs in a medium bowl and stir just until batter is formed. Set aside for 5 minutes.

Melt the butter in a hot frying pan or griddle.  Use a 1/4-cup measure, or a large cookie or ice cream scoop, and pour batter onto the griddle, leaving room for expansion. Turn the pancakes when a few of the bubbles that appear on the surface don't fill in. The second side will cook in about half the time the first side takes.  Keep warm.

Spread a scoop of compote over a pancake to a thickness of about 1cm (½in). Add a second pancake and another scoop of compote. Top with a third pancake and a spoonful of crème fraîche.

 - recipe adapted from The Telegraph, U.K.

 

Thin pancakes with salt-butter caramel syrup

 for the pancakes

 for the sauce

  • ¼ cup (60 ml) water
  • 1 cup (200g) granulated sugar
  • cup (160 ml) heavy whipping cream
  • 7 tablespoons (200g) unsalted butter, cut into tablespoon size pieces
  • 1 teaspoon vanilla
  • 1 teaspoon salt or to taste

In medium bowl stir mix, milk and eggs, whisking until smooth. Stir in the melted butter and rest for half an hour.

To make the sauce put the sugar in a heavy-bottomed pan with water.

Heat slowly until the sugar dissolves. Turn up the heat and boil until the syrup turns to caramel. You will know by the smell and colour; be careful not to let it burn.

Once it has reached the caramel stage pull the pan off the heat and pour in the cream very carefully.

Stir in the butter, vanilla extract and salt. Simmer for seven minutes; the mixture should be quite thick (it thickens further as it cools). Taste for saltiness – you need just a touch but it has to be detectable. Leave to cool.

Melt a small knob of unsalted butter and add some batter.

Cook over a medium heat until golden and set underneath. Flip with a palette knife and cook on the other side.

Add butter as you need it but never too much.

Keep the cooked pancakes in a pile in a low oven.

Serve with the sauce, reheated if you like.

- recipe adapted from The Telegraph, U.K.

Ricotta pancakes with sour cherries, clotted cream and honey

Ricotta pancakes with sour cherries, clotted cream and honey. Photograph: Uyen Luu/The Guardian

  for the sauce

  • 3½oz (100g) dried and sweetened sour cherries (or cranberries), whole or roughly chopped
  • 6 tbsp water
  • 2 tbsp caster sugar
  • a few knobs of butter

 for the pancakes

Heat a small saucepan over a medium heat. Put the sour cherries into the pan with the water, sugar and a knob of butter. Gently heat the mixture to let the cherries hydrate. After five to six minutes, take the pan off the heat and leave to cool.

Heat a large frying pan over a medium-high heat. In a bowl, combine the egg, mix, milk and additional salt, and whisk well without over-beating. Don’t worry if the batter is not perfectly smooth. Stir in the ricotta.

Put a couple of knobs of butter into the hot pan and pour in a generous tablespoon of the batter to make one pancake. Cook as many pancakes as you can simultaneously without overcrowding the pan. After cooking for roughly a minute, flip over the pancakes and cook for a minute on the other side, or until golden brown. Repeat until all the batter has been used.

Serve the pancakes with a good drizzle of clear honey, a few dollops of clotted cream and the cherries. You can also serve these pancakes with lemon curd or a compote or puree of your favorite seasonal fruit or a spoonful of jam spread over top.

From Sirocco, by Sabrina Ghayour (Mitchell Beazley), adapted

 

 

A Christmas Breakfast, one to prepare with your kids: Snowman Pancakes with Orange and Spice

Add some festive spice to our fluffy pancakes with cinnamon and orange zest. The perfect breakfast for Christmas morning.

 Ingredients

  • 2 c Organic Einkorn Pancake & Baking Mix
  • 1-1 1/4c milk (depending on how thick or thin you like your pancakes)
  • 1 large free-range egg
  • 3 oranges, zest finely grated (fruit cut into wedges for serving)
  • ½ tsp cinnamon
  • 1 tsp butter + more to serve with pancakes
  • 2 tbsp runny honey for drizzling

    Method

    1. In a mixing bowl, beat the egg and milk together until the mixture is light. Stir in the mix until it's just moistened, no more than 20 seconds. Don't try to get out all the lumps or the pancakes will be tough and rubbery. Add the orange zest and cinnamon and whisk again.

    2. Melt butter in a heavy-based frying pan or electric skillet. Add a small ladleful of batter and cook for 4 minutes, or until golden-brown. Turn over and cook the second side for 3 minutes, or until golden-brown.

    3. Serve with a drizzle of honey and orange wedges for squeezing over. Increase the ingredients proportionately to serve more people.

    (recipe adapted from a BBC Good Food Recipe)

    Pancakes with clementines and pomegranates

    Serves 4; 10 mins to prepare and 20 mins to cook

      for the syrup

      • ¼ cup (1¾oz, 50g) sugar
      • 8 clementines
      • 3 cardamom pods, seeds only
      • 1 pomegranate, seeds only
      • crème fraîche, to serve (optional)

      for the pancakes

    • For the syrup, put the sugar, juice from two clementines, ½ cup (100ml) water and the cardamom seeds in a small pan. Slowly bring to the boil then simmer for 10 mins. Remove from the heat and strain. Discard the cardamom seeds.
    • Peel the remaining clementines, removing as much pith as you can. With a serrated knife, slice across the body of each clementine into four or five slices. Place in a bowl with the pomegranate seeds and pour the syrup over the top.
    • To make the pancakes, combine mix, milk and eggs in a medium bowl and stir just until batter is formed. Set aside for 5 minutes.

      Melt the butter in a hot frying pan or griddle.  Using a 1/4-cup measure or an equivalent scoop, pour batter onto the griddle, leaving room for expansion. Turn the pancakes when a few of the bubbles that appear on the surface don't fill in. The second side will cook in about half the time the first side takes.  Keep warm by covering with a clean kitchen towel while you cook the rest. Serve 2-3 pancakes per person with a spoonful of the clementine and pomegranate syrup on top and a dollop of crème fraîche if liked.

      - recipe adapted from tesco.com


       

      Apple Cider Donuts

      Ingredients   (for about 12 standard - 24 mini donuts)

      • 1 cup (8 fl oz) apple cider (reduced to 3/8 cup or 6 tablespoons)
      • 1 cinnamon stick
      • 5 tablespoons unsalted butter, melted
      • ¼ cup (1¾ oz/50g) granulated sugar
      • ¼ cup (1¾ oz/50g) light brown sugar
      • 6 tablespoons buttermilk
      • 1 egg
      • 1 teaspoon Vanilla Extract
      • ½ teaspoon cinnamon
      • 1¾ cups (7⅓ oz/ 210g) Organic Einkorn Pancake & Baking Mix

      Method

      1. Reduce the apple cider on a stove: pour your apple cider into a saucepan and add the cinnamon stick . Bring to a boil then reduce heat and simmer for about 15 minutes.
      2. In a bowl, add melted butter, sugar and brown sugar. Mix.
      3. Add buttermilk and stir. Then add your egg and vanilla.
      4. Sprinkle in the cinnamon and add your pancake and baking mix, then stir or whisk.
      5. Add your reduced apple cider and stir.
      6. Prepare your favorite donut pan (muffin top or mini muffin pans or aebleskiver pans will all work) by spraying with non stick cooking spray.
      7. Pour batter into the pan(s).  You can do this with a spoon OR by pouring the batter into a plastic bag and snipping the tip so that you can pipe the batter. Fill no more than 2/3 full.  Bake in a 350 degree F. oven for about 10–12 minutes for the larger donuts, approx. 8-10 minutes for the smaller or until donuts spring back lightly when touched. (you can use a cake tester or toothpick to see if they’re done, but don’t overbake!).
      8. Once the donuts are slightly cooled, remove from pan and dip in butter followed with a sprinkle of cinnamon sugar.

      note: standard doughnut cavity 3.75"; doughnut hole cavity 1.5";  muffin top pan cavity 3"; mini-muffin cavity 1¾" x ¾"; patty tin 2.4" x 0.7"; aebleskiver  2" diameter x 1 1/4"

      (recipe adapted from Kosher.com)

       

      Golden Potato Pancakes

      Potato pancakes, or latkes, are eaten traditionally during Hanukkah, but they are great to serve any time, especially topped with sour cream or applesauce.  This year,  give this recipe a try.  Adding the baking mix allows these pancakes to be extra crispy. 

      Ingredients

      • 4 large Yukon Gold potatoes, peeled
      • 1 medium onion, peeled
      • lemon juice
      • 1 cup (4.2 oz) Organic Einkorn Pancake & Baking Mix
      • 1 cup (8 fl oz) milk
      • 1 egg
      • 2 Tablespoons unsalted butter, melted
      • 2 Tablespoons chopped parsley or chives
      • Freshly grated nutmeg
      • Salt and pepper, to taste
      • Applesauce
      • Sour cream
      • Optional: caviar, crème fraîche

      Method

      1. Grate potatoes and onion in a food processor or shred with the large holes of a box grater into a large mixing bowl.
      2. Squeeze some lemon juice on the potatoes to prevent oxidation and toss well.
      3. Take a handful of the potato-onion mixture and squeeze out as much liquid as possible. In another bowl, stir together the Bisquick, milk, egg, and nutmeg.
      4. Stir batter into the potatoes and add the melted butter. Heat a large, heavy skillet over medium-high heat.
      5. Add an even film of light oil, about 1/4-inch deep, into skillet.
      6. When oil is hot, form pancakes about 1 heaping tablespoon and add to skillet, spreading out and smoothing the top surface with the back of the spoon.
      7. Cook about 3 minutes per side until golden brown.
      8. Place on absorbent paper towel until ready to serve.

      (recipe adapted from The Daily Meal - U.K.)

       

       

      Aebleskivers, aka Danish Pancakes

       

      Ingredients

          Special Equipment: an aebleskiver pan.  Lodge makes one, as does Nordic Ware, and other manufacturers                   

          Method

            1. In a medium mixing bowl, beat egg yolks until thick and pale. Add the sugar and beat in well.
            2. Add half of the baking mix to the egg yolk mixture.
            3. Gently fold in half of the buttermilk, then the remaining baking mix and rest of the buttermilk. Mix in the melted butter.
            4. Beat the egg whites until stiff, then fold into the mixture.
            5. Cook as directed in the instructions for your aebleskiver pan, but do a test before filling all of the holes. I use a long wooden skewer to turn the pancakes over in the pan-it works great.
            6. You can fill these with your choice of fillings, apple and jam being the most traditional. Drop a little batter in the pan, then a dollop of your preferred filling, then drop more batter on top, that's it!
              (recipe adapted from a Nordic Ware recipe)
            1. Cinnamon pancakes with compote & maple syrup

              Ingredients:

              • 2 cups(8½ oz/240 g) Organic Einkorn Pancake & Baking Mix (spooned lightly into a measuring cup)
              • 1 tsp ground cinnamon
              • 3 tbsp brown sugar
              • 2 large eggs
              • 1 to 1¼ cups milk, buttermilk or yoghurt (depending on how thick or thin you like your pancakes)
              • 2 tbl melted butter
              • ½ quantity Apple, Pear & Cherry compote, to serve

              For the compote:

              • 8 eating apples (Red Delicious, Gala, etc), peeled, cored and cut into chunks
              • 4 medium cooking  apples (Granny Smith type), peeled, cored and cut into chunks
              • 8 firm pears, peeled, cored and thickly sliced
              • 6 tbsp sugar, or to taste
              • 10 oz/280g dried sour cherries or dried cranberries

              Directions:

              (Note: First make the Apple, Pear & Cherry compote . You'll need half the compote for this recipe.)
              1. Put the apples and pears in a pan with the sugar and about 2oz/50ml water. Bring to a simmer, then gently cook, covered, for 15 mins or so until the apples and pears are tender (stir to make sure they don't catch on the bottom).
              2. Stir in the cherries, or cranberries, for 1 min, taste and add a little more sugar if necessary. Can be chilled for 3-5 days.
              3. In a large bowl, whisk together the baking mix, cinnamon,and sugar.  In a jug, whisk the eggs, milk and melted butter. Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter. Ideally, let the mixture stand for 1 hr (or even overnight, covered in the fridge), although you can cook with it straight away.
              4. Heat a non-stick frying pan over a medium-high heat. Melt a knob of butter, then drop in tbls of the mixture to make pancakes about 2.5 in across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more. Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with hot or cold compote, maple syrup and yogurt.

                -- recipe adapted from bbcggodfood.com

              • Orkney Pancakes

                This old Scottish recipe would have used beremeal, a creamy coloured whole flour made from bere, an ancient and genetically pure variety of barley, but as it is difficult to obtain this outside of Orkney, Scotland and the North of England, we have used medium oatmeal instead with equally good results.

                This is another "soaked" recipe, so start the batter the night before you want to cook these pancakes.

                 Ingredients

                • scant 1 cup (5⅓ oz,150g) beremeal or medium oatmeal

                • 1¼ cup (10 fl oz, 300ml) creme fraiche or sour cream

                • 1 tbl honey or to taste

                • 1 large egg, beaten

                • ⅔ cup (2⅔ oz, 75g) Organic Einkorn Pancake & Baking Mix

                • 1 cup (scant 8½ fl oz, 250ml) milk or buttermilk

                • butter

                Directions

                1. Mix the  beremeal or oatmeal, crème fraiche (or sour cream) and tablespoon honey together to make a slurry, cover and leave overnight.

                2. The next morning when you want to cook the pancakes, add the remaining ingredients, mixing well to make a smooth, thick batter and set to one side.

                3. Grease a griddle or heavy skillet with some butter, and heat it up.

                4. Take a tablespoon of the pancake batter and drop it onto the hot griddle, smoothing it out with the back of the spoon to make a round, and cook for 2 to 3 minutes until bubbles appear on top of the pancake.

                5. Gently flip the pancakes over and cook for a further 2 to 3 minutes or until they have risen and are cooked through, as well as being golden brown.

                6. Continue to cook all the pancakes, keeping the cooked ones warm in a low oven, until all the pancake batter is used.

                7. Serve two to three pancakes per person with butter and honey, jam or your favorite topping. .Once cool, the cooked pancakes can be frozen for up to three months; defrost before re-heating in a microwave or covered in tinfoil in a hot oven.

                 


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