Pancake & Muffin Mix

Short Description

New Hope Mills Pancake & Muffin Mix Pumpkin SpiceWheat Flour, Corn Flour, Rye Flour, Dextrose, Mono Calcium Phosphate, Sweet Cream Buttermilk, Sodium Bicarbonate, Spices, Pumpkin Flakes, Salt.Quality since 1823. Pancakes: 2 cups mix; 1-1/2 to 2 cups cold water; 1 egg (or 2 tbsp melted shortening or cooking oil) . Mix until batter is smooth. Pour about 3 tbsp batter on hot griddle for each cake. Bake until bubbles break over surface, turn and brown other side. Makes about 16 pancakes. Muffins: 2 cups mix; 2 eggs (well beaten); 2/3 cup sugar; 1/2 cup milk; 1/3 cup vegetable oil; 1/8 tsp ground cloves (optional); 1/3 cup chopped nuts, cranberries or chocolate chips (optional). Preheat oven to 350 degrees F. Combine eggs, sugar and oil. Add mix, cloves (optional) and milk, stirring just until blended. Stir in nuts (optional). Pour into greased or paper lined muffin tins. Bake for 12-15 minutes. Makes 12 muffins.

Long Description