This will help dissolve lumps and allow the baking soda to activate, resulting in tall and fluffy pancakes. Then, make a well in the center and add the rest of the ingredients.Īlso, though it’s not a requirement, it does help if you let the batter rest for 20 minutes before you cook. If you really want to avoid lumps, start by adding the muffin mix to the bowl first. Remember that small lumps are okay when making pancakes! So, just gently combine the dry and wet ingredients and stop as soon as you get a moist batter. An overmixed batter will yield dense and rubbery pancakes, and we all know those aren’t appetizing at all.
The most important advice I can give you is: don’t overmix the batter. Serve these with your favorite pancake toppings. Watch out for the bubbles! Once they start to burst, it’s time to flip the pancake over. It will take about 3-4 minutes to cook the first side and another minute for the other. Stop when you no longer see streaks of cornbread mix. Add the egg, shortening, and milk, then whisk gently to combine the dry and wet ingredients. You want it to stay at a steady temperature of 350-375 degrees Fahrenheit.Īdd the cornbread mix to a bowl and make a well in the middle. Buttermilk is a great substitute, too, of course.Ī cold griddle will result in undercooked pancakes.
#JIFFY CORN MUFFIN MIX FULL#
I like to use whole milk for full flavor, but any kind of milk works. Shortening, Melted – for added moisture.Egg – to bind the ingredients together.Jiffy Corn Muffin Mix – the secret to making these beautiful pancakes! The texture and flavor from the cornmeal give the classic breakfast more character.There’s no need to wake up super early to enjoy a scrumptious breakfast with this recipe. They also freeze well, so you can whip up a large batch and reheat them whenever you get that craving. Just combine the corn muffin mix with three other pantry staples, and voila, your batter is ready. The best part? The recipe is newbie-friendly, thanks to Jiffy Muffin Mix! They taste just like any regular pancakes but with a subtle sweetness from the cornmeal. These pancakes are tall and fluffy with a crisp and crunchy outer crust. They’re both well-loved and delicious, so why not combine them to create one sensational treat? Jiffy Cornbread Pancakesįluffy pancakes meet crumbly cornbread in this delectable mash-up of dishes! Serve them up with maple syrup and butter, and they’ll be inhaled in minutes. They look just like classic flapjacks, but they’re so much more than that.īesides the added texture, you’ll really taste the corn flavor here, which is wonderfully sweet and buttery. Who says you have to decide between pancakes and cornbread for breakfast? With this simple hack, you can have both.
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