Directions

Mix dry ingredients. Mix liquid ingredients and add to dry mixture. Pour 1/4 cup batter onto the pan, (sprinkle corn kernels into batter if using), then sprinkle blueberries onto baking pancakes. Flip when browned on the first side. Serve with blueberry or maple syrup.

Directions

Yield: 4 servings

In large skillet, cook sausages over medium heat for 10 minutes or until lightly browned. Pour off all but about 1 tablespoon fat. Add apples, sugar and cinnamon; cover and cook about 5 minutes until apples are softened. Keep warm until waffles are ready.

In medium bowl, beat egg whites with lemon juice until stiff peaks form.

In large bowl, mix Pamela's Baking ; Pancake Mix, thyme, salt, egg yolks, milk, and oil; stir until there are no lumps. Add cheese and stir to combine. Fold in egg whites. Bake immediately in preheated, sprayed waffle iron.

Arrange 2 waffles and 3 sausages with some apples on each of 4 plates. Pass maple syrup at the table, if desired.

Recipe’s back story: Just about every Sunday in winter, my father made waffles for us after church. My father did not normally cook, so this was a great treat for us as well as a break for my mother. Every week, one of us kids got to specify what special ingredient would be added to the waffles. My father was a chemist, so he was all for the experiments. We tried berries, chocolate chips, even corn and peas (not that great). My favorite was my brother’s suggestion that we put cheese into the batter. Years later, I became known for my family brunches, and a big favorite was my dish of Apples ; Sausages. When I teamed it with my father’s Cheddar Waffles - it was a huge hit. Since learning I have Celiac Disease, I was delighted to discover that Pamela's Baking ; Pancake Mix makes waffles that are so delicious I have now put this treasured recipe back on the brunch menu.

Directions

Put all ingredients, except bread, in a bowl big enough to hold a piece of bread lying flat. Whip ingredients together with a fork. Place a slice of bread into the mixture, coating it. Quickly turn the bread slice over, coating the second side. Immediately place the bread on a hot, greased griddle and brown. Turn over and brown second side.

Serve warm with syrup, jam, or powdered sugar.

Directions

Stir together Pamela's Baking & Pancake Mix, poppy seeds, and lemon zest. Whisk together club soda, egg, and melted butter in a small bowl; gently whisk egg mixture into poppy seed mixture (mixture will be lumpy.) Let stand 3 minutes.

Cook using 1 cup batter in a preheated, oiled Belgian-style waffle iron until golden. (If you don't have Belgian-style waffle iron use 1/2 cup batter in traditional waffle iron.) To make pancakes instead of waffles, use 1/4 c. batter on medium-hot oiled griddle.

Serve with maple syrup and crème fraîche.

Yield: 2 to 4 servings

CHEFS NOTE: Don't skimp on the serving suggestions. The real maple syrup and crème fraîche sends this recipe right into the top tier.

Directions

Yield: about 10 pancakes.

In a bowl, mix dry ingredients, then add melted butter, egg, vanilla and milk, and mix. Do not over mix. Add grated apple and stir just until combined. Batter will be lumpy and slightly thick.

Heat a griddle on low to medium. Lightly spray the griddle with nonstick spray. It takes longer to cook these, so use a lower heat. The pancakes will have a darker look from the spices. Pour about 1/4 cup of batter on the griddle, per pancake. Cook until bubbles form on top and the batter is set, about 2 minutes. Flip the pancakes and cook until golden brown on the other side, about 2 minutes more.

A great hint is to use a pizza cutter to cut pancakes up for your small children.

Directions

Combine all ingredients and whisk together. Batter will be thick. Preheat pancake griddle on medium/low. Grease the griddle. Pour 1/4 cup batter onto hot griddle. Let cook until edges start to firm up. Flip and cook until golden brown. Be sure to cook thoroughly. These may take longer to cook than other pancakes.
Enjoy warm! Chef's note:This recipe also makes Belgium Waffles (which are thick, sweet waffles sprinkled with powdered sugar). Follow recipe above, but cut 1/4 cup water, and add 1/4 to 1/2 cup sugar depending on your preference. Batter will be thick. Pour into a preheated and pre-greased waffle iron. Cook until crispy and brown. Sprinkle with powdered sugar.

Directions

Yield: six, 4-inch pancakes

Mix all ingredients together until there are no lumps. Batter should not be too thin or too thick; add additional water if needed. Pour 1/4 cup batter onto a preheated, lightly oiled griddle (medium-low heat). Cook until golden brown, flipping once. Serve immediately.

Extra pancakes can be cooked, cooled, then wrapped in plastic wrap and frozen. To reheat, remove wrapping and microwave wrapped in a paper towel until hot, approximately one minute per pancake.

Suggestion: Use a pizza cutter to cut pancakes up for small children.

Variation:
Apple Pancakes: Add 1/4 cup sugar, 1/2 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon vanilla, 1 grated Granny Smith apple (about 3/4 cup) to pancake recipe above and cook as directed. Add additional Pamela's Baking & Pancake Mix if needed. Serve with warm maple syrup, or sprinkle with powdered sugar.
Berries &/or sliced fruit: Add berries or sliced fruit to pancakes on the griddle before flipping. Bake as directed above. Serve with warm maple syrup, or sprinkle with powdered sugar.

Directions

Yield: three, 7-inch waffles

Whip egg whites until stiff. In a separate bowl combine Pamela's Baking & Pancake Mix, egg yolks, water, and oil together until there are no lumps. Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. May need to increase baking time for crispy waffles.

Helpful hint: Try making extra and freeze for later. Wrap in foil or plastic to store in freezer. Remove wrap before reheating in your toaster. Can be used for sandwich bread in a pinch. Great for open face sandwiches.

Fun Variation:

Chocolate Waffles: Use only 1-1/4 cups Pamela's Baking & Pancake Mix, add 1/3 cup sugar, 1/4 cup cocoa powder, 1/2 teaspoon vanilla. Great topped with ice cream and hot fudge sauce.

Directions

Yield: approximately 8, 6-inch pancakes

Pancakes:
Using a whisk; combine pumpkin, egg, oil, sugar, and spices in a large bowl until very smooth. Add Pamela’s Baking ; Pancake Mix and mix until combined (there might still be a few lumps). Heat a flat skillet on high, then turn down to medium for cooking. Spray non-stick cooking spray or butter the hot surface. Using a 1/4 cup measuring cup or scoop, pour the batter onto the hot surface and gently spread it out to 5 to 6-inches in diameter with a soft spatula or spoon. As soon as the pancake slides easily, flip it and cook till golden brown. These pancakes will not bubble like traditional pancakes.

Warning: because of the added sugar there is more risk of burning, so only cook one or two at a time and keep a close eye on them.

Butter Pecan Syrup:
Place pecan halves or pieces in a medium sized skilled and heat over medium low heat until they become aromatic. Remove the heat, add butter and mix until the nuts are coated, and then add the pure maple syrup. Heat to desired temperature and serve along side the pumpkin pancakes for a picture perfect finishing touch.

Directions

Yield: 10 to 12, 4-inch pancakes

In a large bowl whisk together the dry ingredients. In a separate bowl, whisk the egg, milk, sour cream, melted butter, food coloring, and vanilla. Add them together and beat until just combined. A few lumps are fine.

Heat a frying pan or griddle to medium high heat. When hot add butter or oil to grease, followed by a small scoop of batter, 2 to 4 tablespoons. You can add some mini-chocolate chips. Wait for the pancakes to bubble, flip and cook the other side for a minute or so. Enjoy!

Top with vanilla yogurt, sweetened raspberries and a few mini-chocolate chips. Can be made ahead and frozen until you need them. Heat two in the microwave oven for 30 to 45 seconds.

Chef's Note If you use 1 tablespoon of food coloring, you will have very bright pancake batter, but it will tone down when you cook them.

Directions

Yield: six - 4 inch pancakes

Mix first four ingredients together until there are no lumps. Add the next seven ingredients and blend thoroughly. Pour 1/4 cup of batter onto a griddle, lightly oiled or sprayed with olive oil. Cook pancakes according to Pamela's directions. Serve with prosciutto and a poached egg or with another item of your choosing.