Recipes


You can make more than just pancakes with our pancake mixes! Here are a few recipes just to show you all the many things you can do with Pancake Mix! Also included are some recipes for some of our other mixes.

Cookie Recipes
Cake Recipes
Pie Crust Recipes
Dumpling & Muffin Recipes
Waffle Recipes
Batter & Topping Recipes
Crepe Recipes (from 20 oz Crepe Mix)



COOKIES


CHOCOLATE CHIP COOKIES
(using Buttermilk or Old-Fashioned Buckwheat Pancake mix)



Mix together:

1/3 cup Shortening or Margarine
2/3 cup Brown Sugar
1 Egg
1 tsp. Vanilla
1 ¼ to 1 ½ cups Pancake Mix
½cup Chocolate Chips
Drop rounded tsps on baking sheet. Bake at 375°F for 12 to 15 minutes.



REFRIGERATOR COOKIES

Mix together:

1 Cup Shortening
1/2 Cup Brown sugar
1/2 White sugar

Stir in:

2 Eggs

Add:

3 Cups New Hope Mills Old-Fashioned Buckwheat Pancake Mix
2 tsp. cinnamon
1/2 cup chopped nuts (optional)

After flour has been throughly mixed in, press and mold into a long roll about 2 1/2 inches in diameter. Wrap in waxed paper and chill. With a sharp knife, cut in thin slices and place on an ungreesed baking sheet. Bake until lightly browned at 375.





SPICE COOKIES


Mix together:

1/3 cup shortening
1/2 cup Sugar
1 Egg
1 1/2 cups New Hope Mills Old-Fashioned Buckwheat Pancake Mix
1 tsp. Cinnamon

Form into balls and bake on an ungreased baking sheet. 375 for 15 minutes.





MOLASSES COOKIES


Mix together:

3/4 cup shortening
1 cup Brown Sugar
1 Egg
1/4 Cup Molasses
2 1/2 cups New Hope Mills Old-Fashioned Buckwheat Pancake Mix
1 tsp. Cinnamon
1/2 tsp. Ginger

Roll into balls and bake on ungreased cookie sheet. For a sugar top, dip tops in sugar before placing on sheet. Bake at 375 for 15 mins.





OATMEAL COOKIES


3/4 cup shortening
1 cup Brown Sugar
1/2 cup white sugar
1 tsp. Vanilla
1 Egg
1/4 Cup water
1 cup New Hope Mills Buttermilk Pancake Mix
3 cups Oatmeal

Cream the shortening and sugars; add vanilla, egg, and water, and mix again. Add pancake mix, stir and then add oats. Mix well and drop by spoonfuls on a baking sheet. Bake at 350 for 12-15 minutes.




CAKES



COFFEE CAKE


1 1/2 cups New Hope Mills Buttermilk Pancake Mix
4 tbsp. Sugar
1 tsp.Cinnamon
3 tbsp. Shortening
1 Egg
1/2 Cup Milk

Mix the pancake mix and cinnamon. Set aside. Cream the sugar and egg, and add milk alternately with the dry ingredients. Mix well. Top with topping recipe below and bake at 350 for 25 minutes.

Topping:

1/4 cup New Hope Mills Buttermilk Pancake Mix
1/3 cup Brown Sugar
2 tbsp. butter, meltd
1 tsp. Cinnamon
1/4 tsp. cloves
Mix together.





BANANA BREAD

1 1/2 cups New Hope Mills Buttermilk Pancake Mix
1/2 cup Sugar
1/4 tsp. Cloves
1/4 tsp. Nutmeg
1/4 tsp. Cinnamon
3 tbsp. Shortening
1 Egg
2 Medium Bananas
1/2 Cup Milk

Mix the pancake mix, cloves, nutmeg and cinnamon. Set aside. Cream the sugar and egg, and add milk alternately with the dry ingredients. Mix well. Add mashed bananas. Top with topping recipe below (optional) and bake at 350 for 25 minutes.

Topping:

1/4 cup New Hope Mills Buttermilk Pancake Mix
1/3 cup Brown Sugar
2 tbsp. butter, meltd
1 tsp. Cinnamon
1/4 tsp. cloves
Mix together.





PANCAKE JELLYROLL CAKE


1/4 tsp. Salt
1 tbsp. Lemon extract
3 Eggs
3/4 Cup Sugar
3/4 Cup New Hope Mills Old-Fashioned Buckwheat or Buttermilk Pancake Mix

Grease side and bottom of a 10 1/2 x 15 1/2 inch shallow pan; line with waxed paper and grease again. Dust with flour. Add salt to eggs, beat until thick. Add sugar to eggs, a little at a time, beating well after each addition. Add flavoring and pancake mix. Mix lightly until batter is smooth. Spread evenly in pan. Bake in hot oven(400) for 7-8 minutes or until brown. Sprinkle a towel with confectioners sugar and a little flour. Immediately upon taking cake from oven, loosen it around the edges of pan and turn out on the towel. Peel wax paper from cake and roll towel up. Let stand 10 minutes. Unroll cake and spread with jelly or any filling such as whipped cream or ready pudding or pie filling.







CRUMB CAKE


1 1/2 cups NewHope Mills Buttermilk Pancake Mix
2/3 cup Sugar
1 egg
3 tbsp. Shortening
2 tsp. vanilla
1/2 Cup water
Broiled topping below.

Preheat oven to 350. Grease and flour a 9-inch square pan. Blend all above ingredients on low speed of mixer for one minute. Beat for five minutes on medium speed. Bake 30-35 minutes.

Topping:

3/4 cup coconut
1/2 cup Brown Sugar
1/3 cup chopped nuts
1/3 cup soft butter
1/4 cup light cream
Mix together topping. While cake is still warm, spread topping over it and broil four inches from broiler until topping browns slightly. (About 2-4 minutes at 500).








EASY SHORTCAKE


2 1/3 cup Newhope Mills Buttermilk Pancake Mix
1/2 cup Sugar
1/3 cup butter, melted
3/4 Cup milk

Preheat oven to 350. Mix all ingredients together with a fork. Bake 20 minutes. While still warm cut and serve.





PIE CRUST





PANCAKE FLOUR PIE CRUST


2 cups Newhope Mills Pancake flour
1/4 cup Shortening
4 tbsp. COLD water

Cut Shortening into pancake mix; add water and stir with a fork. Roll into a ball and roll out. Makes a 2-crust pie with a little spicy flavor.





DUMPLINGS AND MUFFINS





BUTTERMILK DUMPLINGS


2 cups Newhope Mills Buttermilk Pancake Mix
1/4 cup Shortening
1 cup water or milk

Cut Shortening into pancake mix. Add water to shortening and pancake flour. Stir well and drop by spoonfuls into boiling meat stock. (Not in Liquid!) Cook 10 minutes uncovered, then 10 minutes tightly covered with a domed cover. Domed cover will prevent soggy dumplings. Remove dumplings to a platter with meat and keep hot while making gravy. Pour gravy around dumplings and serve.





PANCAKE FLOUR MUFFINS


2 cups Newhope Mills Buttermilk or Old-Fashioned Buckwheat Pancake Mix
1 cup Milk
1 tbsp. melted butter or oil
1 egg

Drop egg into flour; stir in milk and butter. Bake at 450 for 12-15 minutes. Leftover muffins?: Scoop out insides and fill with creamed chicken, fish or vegetables. Sprinkle with grated cheese. Bake at 350 for 10 minutes.





WAFFLES





WAFFLES


(Makes waffles for four)

2 cups Newhope Mills Buttermilk or Old-Fashioned Buckwheat Pancake Mix
1 3/4 cup Cold Water
2 Beaten Eggs
1/4 Cup melted Shortening

Mix flour and water together: fold in well beaten eggs and shortening. Bake at once on a hot waffle iron. Try saving leftover waffles in the freezer and warming them in an oven for a quick, hearty breakfast when you are in a hurry. Many people enjoy jam or jelly on their waffles for variety. Try adding bran, wheat germ, cracked wheat to the batter for even more variety.








GINGERBREAD WAFFLES



2 cups Newhope Mills Buttermilk Pancake Mix
1 tsp. cinnamon
1/2 tsp. Ginger
1/4 tsp. Cloves

Blend these well and add:

3/4 cup Sweet Milk
2 eggs
2 tbsp. Molasses
1/4 cup Shortening or Oil
1/2 cup applesauce

Beat well with a whip or rotary beater until batter is smooth. Bake on a hot waffle iron. Top with butter and maple syrup.





BATTERS AND TOPPINGS





CORN DOGS



1/2 cups Newhope Mills Pastry or Bread flour
1/2 cup Newhope Mills Buttermilk or Old-Fashioned Buckwheat Pancake Mix
1 tsp. sugar
1/2 Cup New Hope Mills Corn Meal
3/4 Cup Milk

Mix all ingredients together. Dry hot dogs(#1) with paper towel. Roll hot dogs in mixture to coat well and drop into deep fryer at 350 until golden brown.








DEEP FRY BATTER



2 cup Newhope Mills Buttermilk or Old-Fashioned Buckwheat Pancake Mix
2 Cups cold water

Mix until batter is smooth. Dip fish or fowl into batter; immerse in hot frying fat for a few seconds to sear, then cook in deep fryer until golden brown.








PANCAKE BURGER BAKE



1 lb ground beef
1 tsp. salt
1/2 cup chopped onion
1/2 tsp. Chili powder or to taste
2 cups whole kernel corn, undrained
3/4 cup catsup
2 tbsp. sugar


TOPPING:

1 1/2 cups New Hope Mills Buttermilk Pancake Mix
3/4 cup COLD water
1 1/2 tbsp. melted margarine or oil

Preheat oven to 350. Brown ground beef and onions; drain off grease. Stir in remaining filling ingredients and bring to a boil. Pour into a 2-quart greased casserole dish. Combine topping ingredients in a bowl. Drop over meat mixture. Bake 30-35 minutes or until topping is nicely browned.








GINGERBREAD SNACK CAKE



2 cups New Hope Mills Gingerbread Pancake & Cookie Mix
½ cup sugar
1 teaspoon baking powder
5 tablespoons melted butter
3 eggs



1 cup milk Preheat oven to 350 degrees (F). Combine all ingredients in a medium bowl with a wire whisk or on low speed with an electric mixer for 2 minutes. Pour batter into a greased & floured 8” X 8” square pan. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Serve warm with fresh whipped cream or lemon curd.





CREPE RECIPES (from Crepe Mix)





HAM & ASPARAGUS DINNER CREPES


6 New Hope Mills Crepes, prepared
3 egg yolks
1/4 cup water
2 TBSP lemon juice
1/4 tsp salt
1/8 tsp paprika
Dash of black pepper
1/2 cup butter
1/2 lb very thinly sliced deli hame (or leftover dinner ham)
Large bunch of blanched asparagus

Hollandaise Sauce:  Whisk together 3 egg yolks, 1/4 cup water and 2 TSBP lemon juice in a small pan.  Cook on very low heat, stirring constantly until the mixture begins to bubble at the edge.  Stir in 1/2 cup butter 1 piece at a time until the butter is melted and the sauce is thickened.  Quickly remove from heat.

Assemble Crepes:  Place crepe flat on plate, lay 4-5 slices of ham and 3-4 pieces of asparagus on top.  Then fold sides over and drizzle desired amount of hollandaise sauce over each crepe.  Allow 1-2 crepes per person and ENJOY!





CHICKEN & ARTICHOKE DINNER CREPES


8 New Hope Mills Crepes, Prepared
1 TBSP canola oil
1/2 cup diced sweet onion
1/2 cup sun-dried tomatoes, julienned, extra for garnish
One 14 oz jar of marinated artichokes, drained and diced
1 garlic clove, minced
2 cups cooked chicken, diced or shredded
1/2 cup Swiss cheese (Gruyere is excellent), grated
1/4 cup fresh chopped parsley (optional)
One 15 oz jar of alfredo sauce

Prepare Filling:  Preheat oven to 350°F.  Sauté onions in oil in a medium skillet over medium heat until onions are softened and slightly caramelized (about 5 minutes).  Add garlic and cook for an additional minute.  Add artichokes and tomatoes and satué for 2 minutes longer.  Add cooked chicken and alfredo sauce - reserve 1/4 cup alfredo sauce.  Stir just until combined.  Remove from heat.  Set aside.

Assemble Crepes:  Add 1/8 of the chicken & vegetable mixture inside the first crepe.  For an impressive presentation, roll up each side vertically and then horizontally, or burrito-style.  Repeat with remaining crepes.  Arrange crepes side-by-side in an oiled 9"x13" baking dish.  Drizzle crepes with reserved alfredo sauce and sprinkle cheese.  Bake for 20 minutes or until cheese melts.  Before serving, garnish with slivers of tomato and parsely.




CHOCOLATE PEANUT BUTTER CREPES


Peanut Butter
Chocolate Chips (mini chips work best)
A banana cut into slices

Prepare New Hope Mills Crepes as instructed on package; when you flip the crepe over to cook the second side, spread peanut butter on the top side and then press the chocolate chips into the peanut butter.  Once the chocolate chips have mostly melted, spread the chocolate around gently with the back of a spoon.  Before you roll up your crepe, add the banana and enjoy!