Tag Archives: Arrowhead Mills

Breakfast and Flowers on Mother’s Day

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Happy Mother’s Day! For mother’s day, I usually pick some flowers for my mom and make her breakfast. And a card! I like to write my mom a poem each Mother’s Day. I love picking fresh flowers from our backyard because it is so much more meaningful.

But what do I make my mom for breakfast when…

I am out of her cereal…and oatmeal, and grits, and bread, and sausage, and any sort of her favorite, normal breakfast foods? I make pancakes! Today I made some of My Favorite Pancakes, so we could all have them, and I made sure to get some pictures this time as well! I also added some delectable blackberries on the side, which were so yummy and fresh! I love pancakes because they are delicious and easy, but also because you can make cool and fun shapes with them, as you can see below. I made a heart-shaped pancake for my mom. And if you can’t tell, that was supposed to be ‘gf’ as in gluten free. I also made shapes including my own initials and “abstract blobs,” which is the best I can do to describe some of my more interesting shapes, a.k.a. the shapes that just didn’t turn out like they were supposed to. But no matter how they look, these pancakes always taste amazing in the end!

 

I must add, you do not have to use Arrowhead Mills pancake mix for this. The recipe is general and any pancake mix will work. Also, if you only want to make a couple of gluten free pancakes, you can just cover your bowl of batter and stick it in the fridge for the next day! Or make some leftovers while everything is still out.

Scrambled Pancakes

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This recipe is based off of my pancake crepes, which actually mentioned this idea. Well, while it seemed like it wouldn’t work, I have decided to give it a shot, because I love the pancake taste and would love not having to try to keep my crepe or pancake intact when I flip it. In fact, this recipe does not require any special flipping skills at all. It’s just like cooking scrambled eggs, where you turn the eggs to cook them all the way through. Same thing here.

These were a fantastic, delicious success, and a recipe I will definitely make again soon! I loved the texture and taste, of course. Arrowhead Mills Pancake mix is a great product, and one that I will continue to purchase through the years. There is a reason that another pancake recipe post of mine that uses Arrowhead Mills pancake mix is called My Favorite Pancakes. They are simply SO delicious! The scrambled pancakes were so easy and I didn’t have to be overly cautious or careful with how I cooked them. I was running a little behind this morning when I made these, so I just covered the bowl of batter with tin foil and stuck it in the fridge for tomorrow morning. I can’t wait to indulge in some of these again!

Ingredients:

  • 1/2 cup Arrowhead Mills pancake mix
  • 1/2 cup milk
  • 1 egg
  • 1/2 tbsp olive oil

Instructions:

  • Mix all ingredients together well (with whisk) in a small bowl until totally blended/combined.
  • Lightly grease a medium non-stick pan (olive oil, Pam, etc-do not over-grease) and pre-heat over medium heat.
  • Pour 3-4 tbsp of batter into pan OFF THE STOVE, swirling around for a few seconds.
  • Then, using a fork, “scramble” the pancake mix like you would an egg, making sure that it doesn’t stick and you cook all sides (flip scrambled pancakes over to completely cook). They should take about 1-2 minutes to cook.
  • Slide scrambled pancakes onto a plate and enjoy, OR make more to add to the first batch.
  • These can be eaten with your normal pancake additives and I prefer them fresh.

If you only want one serving, cover bowl with tin foil and stick it in the fridge for later or the next day. To prepare in the future, just mix/stir the batter up a little before cooking.

My Favorite Pancakes

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While I’m in the pancake zone, I may as well post my most favorite pancake recipe. I use Arrowhead Mills for this one, and they are SO wonderful! I usually put whipped cream and fruit on my pancakes, if I have it, but you can use any toppings you desire. Pancakes are a nice, simple recipe that are perfect for any sort of morning (unless your late for work or school) and that almost everyone enjoys. I love Arrowhead Mills because the texture is great and not too grainy, the taste is superb, and it is so easy to use. I tried multiple pancake mixes before I discovered Arrowhead Mills (and also Pamela’s, later on) and I am so grateful I did. While Pamela’s Pancake and Baking Mix is one of my favorite mixes to cook with, its pancakes aren’t quite as good as Arrowhead’s (but just by a hair or two). They are both so amazing, but this post is about my absolute favorites, Arrowhead mills.

NOTE: I plan on trying a new, original pancake recipe in the near-future, made from scratch. Look for it in the coming week or two!

Ingredients:

  •  1 cup Arrowhead Mills pancake mix
  • 2/3 cup milk
  • 1 tbsp vegetable oil
  • 1 egg

Instructions:

  • Mix all ingredients until well blended, smooth, and there are no dry bits
  • Either heat a waffle/pancake maker or set up a frying pan on medium-medium high heat (grease both)
  • For maker: Pour batter and cook for 2-5 minutes (check them every so often once they are cooked enough)
  • For pan: Pour batter to preferred size (doesn’t matter as long as you can flip it!) and let cook for a minute or two. When small bubbles begin to form and steam starts rising from the pancake’s sides, flip the pancake and cook for an additional minute or so (or until golden brown)
  • Serve warm with any desired toppings

Pancake Crepes…NOT Scrambled Eggs

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Have you ever set out to do one thing, and then gone and done something entirely different? I do that sort of thing all the time. I sort of like incidents like that. I like the strange, small coincidences and circumstances. I am extremely into art, and this sort of occurrence is all too common with my work. I will set out with a perfect image in my mind, but as I begin and delve further into the piece, I find it taking a completely different form. I find something unexpectedly wonderful.

This morning I was very much in the mood to try my amazing crepe recipe again. Instead of reaching for the cornstarch, however, I grabbed my Arrowhead Mills pancake mix. I just thought, Hmm…I wonder if a crepe recipe would work with any mix. So I decided to try to come up with a recipe using my favorite pancake mix–Arrowhead Mills. I thought it would work because it is a very fine mix. Usually when I make pancakes, I use about 1 cup of the mix, so I decided to use 1 cup of…ingredients for the crepes. I know that there would need to be much more milk than mix, so I tried 1/3 and 2/3. When I set out to try this recipe, I just decided to go about it like I would if I were just making pancakes, except for the pancake mix/milk ratio. I also used a little less oil than normal because I knew there wouldn’t be as much dry mix to absorb it. Lastly, I threw in a pinch of salt because many recipes call for it. Keep in mind, I was experimenting…and it was a perfect shot. I will be making this recipe again using the same ingredients and amounts.

These were delicious delicious delicious! They were literally just super thin pancakes…but better, in my opinion. They were the tiniest bit chewy, and the edges were thinner and crispy, nearly dissolving on my mouth. I didn’t use any toppings or fillings with these crepes, but then again, I don’t use any toppings on my normal pancakes (except whipped cream and fruit, but we were out of whipped cream and I had fruit on the side).

So, the first crepe I made, while delicious, was a little…off. Luckily, I know what I did wrong; I used too much oil when I first greased my pan, so the batter kept swirling and sliding around. I had to let it set on the stove for almost a minute for it to stick and cook. By the time it was finished cooking, it looked like a scrambled egg, hence my post title. That sort of got me thinking, however. I think next time I might try to do something like that: scrambled pancakes. It sounds cheesy and odd, but to me all I thought was how fun and interesting it would be to try it out!

After the first crepe, I had a number of perfect pancake crepes! They were very easy to work with. Although, once I got down to my last two crepes (the oil had just about worn off and the pan was heating up fast), I had to work really fast. The batter started cooking so fast I had to use 4 tbsp to actually make a crepe. Next time I will not heat it as much toward the end.

Now, one last note: You do need to stir the batter right before pouring it onto the pan each time because the pancake mix becomes thick and forms together in one area (but not clumps). Just stir for a few seconds until the batter becomes smooth and is no longer thick.

  

Ingredients:

  • 1/3 cup Arrowhead Mills pancake mix
  • 2/3 cup milk
  • 1 egg
  • 1/2 tbsp olive oil
  • A pinch or two of salt

Instructions:

  • Mix all ingredients together well (with whisk) until totally blended/combined
  • Lightly cover a medium non-stick pan with olive oil and pre-heat over medium heat (do not over-grease)
  • Pour 3 tbsp of batter into pan and swirl batter around pan OFF THE STOVE until there is no excess batter to swirl
  • Continue cooking for about 15-30 seconds (back on the stove top) or until steam is coming up from sides
  • Quickly and carefully flip the crepe and cook an additional 10-15 seconds.
  • Stir batter until smooth before pouring next crepe onto pan.
  • Either continue until all batter is used (You may have to re-apply oil–I did so every 4-5crepes) or save some for later/the next day.
  • Serve warm with choice of fillings/toppings (syrup, cheese, berries or fresh fruit, cream cheese, butter, scrambled eggs, etc)