Recipe: Pancake Mix recipes (13) for Paul Patterson, Oklahoma

I am in the same predicament. Here are some I found that sounded pretty good to me. I'll keep you posted on how the ones I try turn out! I'd love to hear from you of any you try.

FRIED BANANAS
2-6 Bananas
Aunt Jemima Butter milk complete pancake & waffle mix
frying oil
sprinkle of ground cinnamon
sprinkle of sugar
This is simple as making pancakes.
First, slice up the bananas into quarter pieces. Combie pancake mix with water or milk, whichever you prefer.
Dip Bananas in batter and fry in oil until golden brown.
Lastly, while still hot, sprinkle cinnamon & sugar over cooked bananas.

BANANA - PRALINE MUFFINS
3 tbsp. brown sugar
1 tbsp. Dairy sour cream
1/3 c. broken pecans
3 sm. bananas
1 egg, slightly beaten
1/2 c. granulated sugar
1/4 c. cooking oil
1 1/2 c. packaged pancake mix
In a small bowl, stir together brown sugar and sour cream; stir in pecans. Set aside. Mash bananas. In a medium mixing bowl, stir together egg, granulated sugar, oil, and mashed bananas until well blended. Add pancake mix, stirring just until moistened. Grease muffin cups or line with paper bake cups. Fill 2/3 full with batter. Drop 1 teaspoon of the pecan mixture atop each muffin. Bake in a 400 degree oven for 12 to 15 minutes or until golden brown. Bakes 12 muffins. (For a change of taste, try a buttermilk-flavored mix.)

OVEN-BAKED APPLE PANCAKE
3/4 c. pancake mix
1/2 c. milk
3 eggs
1/3 c. sugar
2 lg. cooking apples, thinly sliced
1/4 c. butter, melted
1/4 c. chopped pecans
1 tsp. cinnamon
Heat oven to 450 degrees. Combine pancake mix, milk, eggs and 1 teaspoon sugar, mix well. In a 9 or 10-inch oven-proof skillet, saute apples in butter until tender. Remove from heat. Sprinkle on nuts. Pour batter evenly over apples.
Combine sugar and cinnamon, sprinkle over batter. Cover skillet with lid or foil. Bake for 10 to 12 minutes or until pancake is puffed and sugar is melted. Cool slightly, serve warm.

APPLE - RAISIN COBBLER
1 lb. 5 oz. can apple pie filling
1/2 c. dark seedless raisins
1 1/2 tsp. grated lemon peel
2/3 c. complete pancake mix
1/4 c. packed brown sugar
1/4 c. melted butter
Heat oven to 375 degrees. Combine pie filling, raisins, and lemon peel in an 8 inch square pan; blend well. Place complete pancake mix and sugar in a small bowl; blend well. Sprinkle evenly over apple pie base. Drizzle with melted butter. Bake for 35-40 minutes. Serve warm with vanilla ice cream.

COCONUT BEER SHRIMP
1 lb. unpeeled med. fresh shrimp
3/4 c. pancake mix
3/4 c. beer
1 tbsp. coconut milk
1/4 c. all purpose flour
1 c. coconut flakes
Light vegetable oil
Peel and devein shrimp; rinse well. Combine pancake mix, beer and coconut milk and mix well. Dredge shrimp in flour, shake off excess. Dip into batter then dredge coated shrimp in coconut. Heat oil in saucepan (2" to 3" deep) to 350 degrees. Fry 5 to 6 shrimp at a time approximately 35 to 45 seconds on each side and golden brown. Drain on paper towel and serve.

COCONUT PECAN COFFEE CAKE

2 tbsp. butter
1/3 c. pancake syrup
1/3 c. firmly packed brown sugar
1/3 c. milk
2 tbsp. oil or liquid shortening
1 tsp. vanilla
2 c. pancake mix
1/2 c. firmly packed brown sugar
1 tsp. cinnamon

Melt butter in 9 inch square pan. Stir in syrup, the 1/3 cup brown sugar, pecans and coconut.* Spread evenly in pan. Beat eggs, stir in remaining ingredients, beat vigorously 1/2 minute. Spread evenly over topping in pan. Bake at 400 degrees for 25 minutes. Cool 5 minutes. Invert on serving plate. Remove pan carefully. Serve warm. Makes 12 servings (2x3 inches).

*NOTE: The pecan and coconut amount was omitted from the posting. I found a similar recipe and it uses 2/3 cup coconut and 1/4 cup chopped pecans in the topping mixture.

QUICK CHICKEN CASSEROLE
3 chicken breast, cut in half
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. Accent
3/4 c. self rising pancake mix
1/2 c. peanut oil
1 c. instant rice
1 (10 oz.) can cream of chicken soup
3/4 c. half and half cream
Wipe the chicken breasts with paper toweling. Sprinkle each half with salt, pepper, and Accent. Place the pancake mix in a paper sack, add chicken and shake vigorously. Heat the oil in a skillet; brown chicken on both sides. Cook the rice according to the directions on the package. Stir the cream of chicken soup and the half and half cream into the cooked rice. Put the soup and rice mixture into a buttered casserole, then put the pieces of chicken breast over the top. Bake at 350 degrees for 35 minutes. Serve piping hot.

SHORTCUT CHICKEN POT PIE
1 can cream of chicken soup
1/2 c. milk
1/2 c. chopped onion
1 sm. cream cheese, softened and cut up
1/4 c. chopped celery
1/4 c. shredded carrot
1/4 c. Parmesan cheese (omit if desired)
3 c. cubed cooked chicken
10 oz. pkg. frozen broccoli cuts, cooked and drained
1 c. frozen whole kernel corn, (from poly bag)
TOPPING:
1 c. pancake mix (buttermilk type)
1 c. grated sharp cheddar cheese
1 egg, lightly beaten
1/2 c. milk
1 tbsp. cooking oil
1/2 c. sliced almonds (optional)
In large saucepan, add soup, 1/2 cup milk, onion, cheese, celery, and carrots. Cook and stir until mixture is hot and cheese is melted. Stir in chicken, drained broccoli and frozen corn. Heat through. Pour into ungreased 2 quart baking dish.
TOPPING: Heat oven to 375 degrees. Mix pancake mix and cheese together. In small bowl mix egg, 1/2 cup milk, and oil. Add to pancake mix and stir well. Spoon topping over chicken mixture. Sprinkle with almonds. Bake for 25-30 minutes at 375 degrees until topping is golden brown and chicken mixture is bubbly around the edges. Serves 6-8.

TOSTADA PIE
1/4 c. milk
2 tbsp. oil
1 egg
1 c. pancake mix (dry)
1 tsp. chili powder
FILLING:
1/2 lb. ground beef
1/4 c. chopped onion
2 tbsp. chopped green chilies
16 oz. can refried beans
8 oz. tomato sauce
4 oz. (1 c.) shredded cheddar
1 c. crushed corn chips
Chopped tomatoes, lettuce and sour cream
Preheat oven to 375 degrees. Grease 8x12 baking dish. Stir together milk, oil and egg; add pancake mix and chili powder; mix well. Spread on bottom of pan. Bake at 375 degrees for 10-15 minutes or until light brown.
In large skillet brown beef and onion; drain. Add green chilies, beans, and tomato sauce; mix well. Spread over crust; sprinkle with cheese and top with corn chips. Return to oven; bake 15 minutes. Let stand 5 minutes before serving. Serve with tomatoes, lettuce and sour cream.

FISH & CHIPS
2 lb. pollock or other fish fillets, fresh or frozen
1 1/2 c. pancake mix
1 1/2 c. milk
3/4 tsp. salt
Hot oil or fat for frying
6 servings French fries
Malt vinegar or tartar sauce, as desired
Thaw frozen fish. Cut fillets into pieces 4 x 1 1/2 x 1/2 inch. Combine pancake mix, milk and salt; beat until smooth. Dip fish pieces into batter and place in single layer in fry basket.
Fry in deep fat, 350 degrees, 3-4 minutes or until coating on fish is brown and fish flakes easily when tested with a fork. Drain on absorbent paper. Serve with hot French fries. Sprinkle fish with malt vinegar or serve with tartar sauce. Makes 6 servings.

CHOCOLATE BERRY ROLL
1/4 c. melted butter
4 eggs
3/4 c. sugar
2/3 c. pancake mix
3 tbsp. cocoa
1 tsp. vanilla
3 c. whipped topping
1 pt. strawberries, halved
Beat eggs until light and foamy. Beat in sugar. Combine pancake mix and cocoa. Fold into eggs with melted butter and vanilla. Grease 10x15 inch jelly roll pan, then line with wax paper. Reverse the paper greased side up. Pour batter into pan. Bake 12 minutes at 400 degrees.
Immediately turn out onto towel well sprinkled with powdered sugar. Remove waxed paper. Roll cake lengthwise in towel to cool. Unroll. Spread with whipped topping (thicker on one end). Line berries on side with more topping. Roll up cake starting with berries. Place seam down on tray. Top with remaining cream and berries.

HAWAIIAN CHICKEN
1 chicken, cut up and salted
Prepared pancake mix
Flour
1 sm. can pineapple chunks
1 tsp. Worcestershire sauce
1/4 c. catsup
1/4 c. barbecue sauce
Roll chicken pieces in prepared pancake mix, then in flour. Fry in deep hot fat until golden brown. Place pieces in heavy pan. Combine remaining ingredients and pour over chicken. Cover tightly and steam on low heat for 30 minutes. Yield: 6 servings.

PINEAPPLE FRITTERS
1 can pineapple slices
Buttermilk pancake mix
1" oil for deep frying
Powdered sugar
Dip each pineapple slice in pancake mix. Fry in oil until nicely browned, turning once. Drain on paper towel. Sprinkle with powdered sugar.