Muffin Mix Pancakes

*UPDATE – See this post about our new eating habits.(7/10/11)

Have you made pancakes from muffin mix before? If not, you’ve really been missing out…..if so, pretend you haven’t and be amazed anyway.  Pancakes made from muffin mix are really quick and easy. And the flavor possibilities – oh my!!!! You could have Strawberry Pancakes, Chocolate Chip Pancakes, Honey Bran Pancakes, or Lemon Poppy Seed Pancakes, and on and on and on. Or, you could make this version – Blueberry Cheesecake Pancakes. I’m not lying when I tell you that Barry made “yum yum” noises all the way through his plate….and Annie cried when hers were gone. Yes, they are THAT good. They can make a grown man weep. Let’s make some flap jacks!

I hate to state the obvious, but you need a muffin mix. Yep, not surprising. It can be any flavor you like, but I’m telling you the Blueberry Cheesecake will knock your socks off. We eat a lot of pancakes in this house, and this one ranks right up there with Cinnamon Bun Pancakes. You also need flour, water, oil, and egg. That’s it. Stuff you already have at home…..or should have. If you don’t have it, these are really worth running to the store in your PJs to get. Trust me.

I used a nonstick skillet for these instead of my griddle. It only makes enough for one serving for us and I didn’t feel like going to the basement to get the griddle….it was like -2340293 degrees or something. Make sure you spray or grease your pan/griddle so they don’t stick.

Get a mixing bowl and combine the muffin mix, flour, water, oil, and egg. Stir it well, but don’t go crazy. Some lumps are ok, but huge lumps are not. Do you really want to bite into a piece of dry mix when you’re expecting blueberry deliciousness? I think not.  I used a whisk, but I’m really fond of whisking…..me and my whisk, we’re tight.

Your batter should look like this….thinner than muffin batter, but thick enough that it’s not going to run all over your pan and make a crepe. Oh my gosh! Blueberry Cheesecake Crepes! Yes, Lord!

Pour your batter into the skillet in batches of about ¼ cup. I just used a spoon, but some people like to actually measure. I do sometimes, but I was feeling risky. Cook them just until you see the bubbles start to break the surface, like this. I think my heat was on exactly medium. If you’re using a griddle, the temperature would need to be around 300 degrees.

When the bubbles appear, you need to flip them. I like flipping pancakes. It’s fun! I don’t try to flip them like they do on TV though……I didn’t want Dottie to have breakfast. I’m not going to pretend that I’m coordinated enough to do the flip in the air trick. They’ll look golden brown like this. The second side needs less cook time than the first side. Sometimes I forget and mine get a little dark looking…..oops. That’s okay, I eat them anyway. I’d hate to waste pancake deliciousness.

And that’s it! They are SO GOOD! You’re going to send me fan mail now, I just know it. Especially if you make these AND Cinnamon Bun Pancakes. You can make a different flavor every day. I like to offer you variety. You’re welcome.

*See below recipe for this week’s giveaway.