20 batter pancake mix Recipes

pancake, all-purpose flour, yellow cake mix (use the mix of your choice), granulated sugar, baking powder, salt, eggs, pure vanilla extract, milk, colored decorating candy sprinkles, vanilla , glaze topping, powdered sugar, milk, pure vanilla extract, colored decorating candy sprinkles

cut up broiler-fryer chickens, pancake mix, salt, water, cooking oil

all-purpose flour, yellow cake mix, sugar, baking powder, salt, eggs, vanilla extract, milk or 2 cups vanilla almond, assorted candy sprinkles, powdered sugar, milk, vanilla extract, assorted candy sprinkles

beer, pancake mix, salt, egg, cheese curds, oil (for frying )

beer (do not use light ), egg, pancake mix (we used hungry jack extra light), fish fillet (walleye, cod, haddock, etc.), oil (i use corn )

pancake batter (homemade or packaged mix ), butter, melted, granny smith apple, peeled, cored, and sliced, cranberries (fresh or frozen whole cranberries, not sauce), maple syrup, ground cinnamon

biscuit mix, sugar, egg, water (more may be added for a thinner batter, different flours have different glutens, so your mix will be)

frozen plain french, fries, plain flour, batter, boxed pancake mix, club soda, black pepper, ground ginger, dry mustard, seasoned salt (sounds lot a, lot to me)

flour (i use white whole wheat), baking powder, salt, sugar, cinnamon, nutmeg, cereal (bob s red mill seven grain hot -raw, uncooked), egg, milk (i use 1% or almond -depending on my mood), pumpkin pie mix, oil (i use safflower ), pure vanilla extract, apple cider (may add more to thin batter)

flour, sugar, baking powder, salt, eggs, milk, vegetable oil or 1/3 cup canola oil

frozen plain french fries, plain flour, batter, boxed pancake mix, club soda, black pepper, ground ginger, dry mustard, seasoned salt

crappie fillets, buttermilk pancake mix, divided, yellow cornmeal, salt, onion powder, garlic powder, dry mustard, pepper, beer, oil (for deep frying)

basic whole wheat pancake batter, mixed fresh berries substitute i.q.f. if no fresh on hand, maple syrup, dried hot pepper flakes, egg whites, vanilla, superfine or powdered sugar, cream of tartar

pancake batter mix (aunt jemima is my favorite), milk, egg, vegetable oil, banana , thinly slice, cream , syrup, butter (all optional & to taste)

fist sized firm tomato s, whatever oil you use for fry-in fish, season salt ( i like mr s dash), shore lunch batter, cajun mix , this is like fine pancake flour

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.