101 Things To Do With Pancake Mix

By Stephanie Ashcraft

The author of 101 Things to Do with a Cake Mix turns her cooking skills to flapjack fixings for quick and easy breakfasts, dinners, and desserts. 

Basic pancake mix can be easily and magically transformed into a host of mouthwatering, not-just-for-breakfast meals and treats. Open a simple box and settle in for some good eats including French Fried Pickles, Berry Jam Muffins, Sweet Potato-Cranberry Pecan Loaf, Citrus-Toffee Pancakes, S’More Pancakes, Lemon Waffles, Dutch Baby Cakes, Country-Style Pizza, Instant Chicken Pot Pie, Coconut Battered Shrimp, Gooey Chocolate Cherry Cake, and Candy Bar Cookies. Bonus! Recipes for appetizers and entertaining—plus luscious syrups and toppings—are also featured.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Jul 1, 2011
• ISBN: 9781423607915

Stephanie Ashcraft

Stephanie Ashcraft, author of the original 101 Things To Do With A Cake Mix, has taught cooking classes based on the tips and meals in her cookbooks for almost twenty years. She lives in Tucson, Arizona.

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Syrups & Toppings

Apple Syrup

In a 2-quart saucepan, combine brown sugar, cornstarch, allspice, and nutmeg. Whisk in apple juice. Cook over medium heat, stirring often, until bubbly and syrup starts to thicken. Makes 1-3/4 cups.

Maple Syrup

In a 2-quart saucepan, combine water and sugars. Bring to a boil. Boil for 2 to 3 minutes. Stir in extract. Makes 1 cup.

Buttermilk Syrup

In a 2-quart saucepan, combine sugar, butter, buttermilk, syrup, and baking soda. Bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Remove from heat and stir in vanilla. Allow syrup to cool for 5 minutes. Makes 1 cup.

Cinnamon Syrup

In a 2-quart saucepan, combine syrup, sugar, water, and cinnamon. Bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat. Let stand for 2 minutes and stir in milk. Makes 2 cups.

Mixed-Berry Syrup

In a 2-quart saucepan, combine sugar and cornstarch. Stir in water. Add berries. Bring to a boil, stirring constantly until syrup begins to thicken. Makes 2-1/2 cups.

Orange Sauce

In a 1-quart saucepan, stir together sugar, cornstarch, and salt. Whisk in water and butter and bring to a boil, stirring constantly. Add juice and bring syrup back to a boil, stirring until it thickens. Makes 1-1/2 cups.

Maple Cream Topping

In a 2-quart saucepan, combine syrup, cream, and butter. Bring to a boil, stirring constantly. Reduce heat and continue to cook at a boil for 4 to 5 minutes, stirring constantly to assure that it doesn’t boil over. Makes 1-1/2 cups.

Praline Syrup

In a 2-quart saucepan, combine syrup, brown sugar, and water. Bring to a boil and boil for 1 minute. Remove from heat and stir in pecans and vanilla. Makes 1-1/2 cups.

Raspberry Syrup

In a 2-quart saucepan, add berries and water. In a small bowl, combine sugar and cornstarch. Sprinkle sugar mixture over raspberries in pan. Stir in lemon juice. Cook over medium-high heat, stirring constantly, until syrup comes to a boil and thickens. Remove from heat. Makes 1-1/4 cups.

Coconut Syrup

In a 2-quart saucepan, heat milk, butter, and coconut extract until butter melts. In a 1-quart bowl, stir together sugar, cornstarch, and salt. Slowly stir sugar mixture into milk mixture. Bring to a boil for 2 minutes. Remove from heat and stir in vanilla. Store leftover syrup in the refrigerator. Makes 1-1/4 cups.

Blueberry Sauce

In a 2-quart saucepan, combine berries, 3 tablespoons water, juice, and sugar. Stir occasionally and gently until sauce comes to a boil. In a small bowl, whisk together cornstarch and remaining water. Gently stir cornstarch mixture into berries. Simmer for an additional 3 to 4 minutes until sauce begins to thicken. Remove from heat and stir in extract and cinnamon. Makes