Note: We recommend a scale to measure out your flour (most accurate). If measuring without a scale, use stackable measuring cups, do not use a liquid measuring cup for dry ingredients.
Yield: approximately 16 pancakes or 24 muffins
Maple Pancakes
INGREDIENTS:
- 14 ounces Maple Pancake & Muffin Mix from Anna (3 cups)
- 2 jumbo eggs
- 1 ¾ to 2 ½ cups milk or non-dairy drink, add more liquid if you desire a thinner pancake
- ⅓ cup oil
- 1 teaspoon vanilla (optional)
- 3 tablespoons maple syrup (optional)
DIRECTIONS:
- In a medium-sized mixing bowl, combine all wet ingredients and lightly beat by hand.
- Add Maple Pancake & Muffin mix from Anna and blend until well combined.
- Pour approximately ¼ cup batter onto the center of a well-oiled hot pan. Over medium heat, cook for 3-4 minutes, when bubbles appear on the surface flip the pancake over for another 2-3 minutes or until golden brown.
Maple Muffins
INGREDIENTS:
- 14 ounces Maple Pancake & Muffin Mix from Anna (3 cups)
- 2 jumbo eggs
- 1 ½ cups milk or non-dairy drink
- ⅓ cup oil
- 1 teaspoon vanilla (optional)
- 3 tablespoons maple syrup (optional)
DIRECTIONS:
- Preheat oven to 350 degrees.
- In a medium-sized mixing bowl, combine all wet ingredients and lightly beat by hand.
- Add Maple Pancake & Muffin mix from Anna and blend until well combined.
- Pour batter into lightly oiled parchment paper muffin liners. Bake at 350 degrees for 20-25 minutes.