Jiffy Corn Muffin Mix Pancakes Recipe
Elevate your breakfast with a simple yet delightful twist using Jiffy Corn Muffin Mix to create fluffy pancakes. This recipe yields eight to ten pancakes, serving approximately four people.
Ingredients:
- 2 tablespoons butter
- 1 egg
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix
- 1/4 cup milk, plus more as needed
- Butter and maple syrup or apple butter for serving
Instructions:
Begin by melting 2 tablespoons of butter. This can be done directly on the griddle or skillet you plan to use for cooking the pancakes. You may choose to brown the butter for added flavor. Set aside to cool slightly.
In a medium bowl, beat one egg. Add the Jiffy Corn Muffin Mix and 1/2 cup of milk, stirring just until the ingredients are combined. Incorporate the melted butter into the batter. Do not wipe the griddle or skillet clean. Some lumps in the batter are acceptable. If the batter appears too thick, add one to two tablespoons of additional milk.
Reheat the skillet or griddle over medium heat. The cooking surface is ready when a few droplets of water flicked from your hand sizzle and dance on the griddle.
For each pancake, pour approximately 1/4 cup of batter onto the hot griddle. For easier handling, it is recommended to make smaller pancakes, resisting the urge to make them larger.
Cook the pancakes for 2 to 3 minutes on the first side. Flip when the edges begin to dry out and small bubbles appear in the center. Cook for a few additional minutes on the other side until lightly golden brown.
Repeat the process until all the batter is used. Note that the batter may thicken as it sits, requiring the addition of a little more milk between batches. You might also need to gradually reduce the heat to medium-low as you continue cooking subsequent pancakes.
Serve the pancakes hot with your preferred toppings, such as butter, maple syrup, or apple butter.
