5 easy recipes you didn't know you could make with pancake mix! 😍
Pancake Tarte Tatin
21 ounces dessert apples, peeled, quartered and halved
1/2 cup sugar
1/4 cup butter, cubed
1 cup pancake batter
Creme fraiche or ice cream, to serve
Preheat oven to 320 degrees.
Heat the sugar in a heavy skillet, stirring occasionally, until golden brown. Turn off the heat and stir in the butter. Arrange the apple quarters on top of the caramel, then pour the pancake mixture on top. Put the skillet straight into the hot oven and bake for 10 minutes until the topping is cooked. Leave in the dish for 5 minutes before carefully flipping out and serving warm, with creme fraiche or ice cream.
Buttermilk Pancake Ice Cream Sandwich
1 cup buttermilk pancake mix
1/2 cup water
1 cup milk
1 cup heavy cream
1 cup frozen blackberries, roughly chopped
1/4 cup maple syrup, plus extra to serve
Fresh blackberries, to serve
Prepare the pancake mix according to the package instructions, and measure 1 cup into a mixing bowl. Add the milk and heavy cream and use a small whisk to mix well. Chill for 1 hour. Churn in your ice cream maker for 30 minutes, adding the frozen blackberries for the last 1 minute. Pour into a square baking tray lined with parchment. Freeze for 2 hours. Put the remaining pancake mixture into the fridge.
Once the ice cream has set, cook the remaining pancake batter. Use a cookie cutter just smaller than the pancakes to cut out circles of ice cream, then sandwich between two pancakes. Serve immediately, with extra maple syrup and fresh blackberries.
Pancake Toffee Bars
2/3 cup butter, at room temperature
3/4 cup light brown sugar
1 cup dry pancake mix
1 cup chocolate chips
1/2 cup pecans, roughly chopped
Preheat the oven to 320 degrees. Line a 9-inch baking dish with baking parchment. Cream the butter and sugar with an electric mixer until light and fluffy. Beat in the egg, then add the pancake mix and combine. Press into base of the pan and bake for 20 minutes. Immediately sprinkle the chocolate chips on top and return to the oven for 2 minutes. Use an offset spatula to smooth over the melted chocolate, then sprinkle the chopped pecans on top. Leave to cool in the tray on a baking rack until the chocolate has set, then slice into squares and serve.
Pancake Breakfast Tacos
Pancake batter made from dry mix
4 eggs, scrambled
4 slices bacon, cooked
Preheat the oven to 250 degrees.
Cook 4 pancakes about 4 inches across in size. As soon as you take them out of the pan, shape them into a taco shell shape around a thin rolling pin. Drape each pancake over 2 wires on an oven rack, hanging down to make an upside-down taco shell shape. Bake for 15 minutes, then let cool on the rack.
Serve filled with scrambled eggs, crispy bacon and maple syrup.
Slow Cooker Peach Cobbler
1 cup pancake mixture
1/2 cup butter
1/2 cup brown sugar
1 teaspoon allspice
1/2 teaspoon salt
1 cup oats
8 fresh peaches, sliced
1/4 cup water
Preheat the oven to 300 degrees.
Put the pancake mix, half the butter, sugar, allspice and salt into a mixing bowl and use your fingers to rub it all together until just mixed. Add the oats and stir through.
Spread 1 tablespoon of butter on the bottom of the slow cooker. Add the sliced peaches and pour in the water. Spoon the pancake mix over the peaches and dot the rest of the butter on top. Put the lid on and cook for 4 hours, then take the lid off and cook for another 30 minutes. Serve with a scoop of vanilla ice cream.