Recipes
LMBRJCKD | |||||||
Preparation for LMBRJCKD Pumpkin Spiced Pancakes | |||||||
Tools Required – Large mixing container and a sturdy large whisk (thick wire) | |||||||
Amount | Ingredients | ||||||
1 LB. (2.27 KG) | LMBRJCKD Mix | ||||||
2.5 Cups | Buttermilk/Whole Milk | ||||||
1 Cup | *Libby's Easy Pumpkin Pie Mix | ||||||
2 EA | Eggs-Beaten | ||||||
3 oz | Melted Unsalted Butter | ||||||
1/2 tsp | Cinnamon | ||||||
*Or similar prepared Pumpkin Pie Mix | |||||||
Directions: | |||||||
1. Place Pancake mix in a bowl | |||||||
2. Add Canned Pumpkin Pie Mix, Buttermilk, Melted Butter and Beaten Eggs | |||||||
3. Stir with Whisk until smooth | |||||||
Let stand 5 minutes OR rest overnight. Keep batter refrigerated. | |||||||
Cook on med high heat griddle 350-375 degrees |
LMBRJCKD | |||||||
Preparation for LMBRJCKD Vegan Pancakes | |||||||
Tools Required – Large mixing container and a sturdy large whisk (thick wire) | |||||||
Amount | Ingredients | ||||||
1 LB. (2.27 KG) | LMBRJCKD Mix | ||||||
3-3.25 Cups | Oat Milk, Almond Milk or other plant-based milk | ||||||
3 oz | Canola Oil, Melted Margarine or Vegatable Oil | ||||||
*3 oz | Egg Substitute | *Optional | |||||
*3.25 Cups is recommended for Waffle | |||||||
Directions: | |||||||
1. Place LMBRJCKD mix in a bowl | |||||||
2. Add Oat/Almond Milk and Oil | |||||||
3. Stir with Whisk until smooth | |||||||
Let stand 5 minutes OR rest overnight. Keep batter refrigerated. | |||||||
Cook on med high heat griddle 350-375 degrees |
Brux Pancake Mix | |||||
Preparation for Brux Lemon Ricotta Pancakes | |||||
Tools Required – Large mixing container and a sturdy large whisk (thick wire) | |||||
Amount | Ingredients | ||||
1 LB | Brux Pancake Mix | ||||
2-2.5 Cups | Whole Milk | ||||
1 Cup | Ricotta Cheese | ||||
2 EA | Eggs-Beaten | ||||
3 oz | Melted butter | ||||
1 TBSP | Lemon Zest | ||||
Directions: | |||||
1. Whisk the ricotta and milk together in a measuring pitcher. | |||||
2. Place mix in bowl | |||||
3.. Add ricotta/milk Mixture | |||||
4. Add eggs stir (with whisk) until thick and slightly lumpy | |||||
5. Fold in butter | |||||
DO NOT OVERMIX. Batter should be thick. Let stand 20 minutes OR rest overnight. | |||||
Keep batter refrigerated. | |||||
Cook on med high heat griddle 350-375 degrees |
LMBRJCKD Pancake Mix – 1/2 Bag Recipe | ||||
Preparation for LMBRJCKD Pancakes | ||||
Tools Required – Large mixing container and a sturdy large whisk (thick wire) | ||||
Amount | Ingredients | |||
1 1/3 Cups | LMBRJCKD Mix | |||
1.25- 1.5 Cups | Whole Milk or *Plant Based | |||
1.5 oz | Unsalted Butter or *Vegetable Oil | |||
1 EA | Egg Beaten or *Egg Substitute | |||
*Vegan Adds | ||||
Directions: | ||||
1. Place LMBRJCKD mix in a bowl | ||||
2. Add desired Milk, Oil/Butter and Beaten Egg of your choice | ||||
3. Stir with Whisk until smooth | ||||
Let stand 5 minutes Keep batter refrigerated. | ||||
Cook on med high heat griddle 350-375 degrees | ||||
Note: *1.5-1.75 Cups is recommended for Waffle |