Tuesday, December 3, 2013

Pamela's Baking & Pancake Mix - Waffles & Crepes

This post was updated April 30, 2017

Pamela's Baking & Pancake Mix is a great mix for making waffles and crepes.  One reason I love waffles made with Pamela's is that they remind me of the homemade waffles my mom used to make when I was a kid.  She always used a recipe for pecan waffles from The Williamsburg Cookbook, and made mine without nuts.  

Pamela's Baking & Pancake Mix is certified gluten free, and contains no artificial colors, flavors or preservatives.  The mix does contain almonds and milk.  Pamela's recipe for waffles can be found on the back of the bag, or you can view it on their website here.  We always make a double recipe for the four of us, which leaves us a couple of waffles left over to freeze. 

I start by separating four large eggs, and beating the egg whites in my mixer until they are stiff. I remove them from the bowl, and set them aside to fold in later.  

In my mixing bowl, I then combine 3 cups of Pamela's Baking & Pancake Mix with 1 1/2 cups of water, 2 tablespoons of Spectrum Organic Canola Oil, and the four egg yolks. 

After the other ingredients are well combined, I carefully fold in my egg whites, making sure not to overmix the batter.  

I don't like super crispy waffles, so I set my waffle iron to the lowest setting. 

When I make pancakes, I usually top them with fresh fruit, but I love to serve my waffles with butter and a medium amber maple syrup.  My daughters and I like to dip our waffles, so I serve the syrup on the side.  I love Simply Balanced Organic Maple Syrup from Target.  It's 100% pure maple syrup, and the medium amber is not overpowering like some maple syrups. 

Pamela's waffles are also great with butter and Crofter's Blueberry Spread, which is organic, non GMO, and gluten free.  I purchase it at Whole Foods. 

Pamela's Baking & Pancake Mix is my mix of choice for making crepes.  I stuff them with Nutella and serve them with fresh strawberries and a little bit of powdered sugar.  You can view the recipe for crepes here

April 30, 2017 Update 

My daughter Katie asked me to makes crepes for her birthday breakfast this year.  This time around, I doubled the recipe, using 2 cups of Pamela's Baking & Pancake Mix, 1 1/3 cups of water, 1 1/3 cups of lowfat milk, 2 large eggs, and 2 tablespoons of grapeseed oil.  This was the first time I made them with half water and half milk, and I thought they turned out great.   For each crepe, I greased the pan with a little bit of butter before pouring in 1/4 cup of batter.  I cooked them over medium low heat in a 10-inch non-stick fry pan, flipping them when the edges began to brown.  We had a lot of leftovers, which I stored in a freezer bag in the refrigerator, separated with parchment paper.

Instead of Nutella, we served the crepes with Rigoni di Asiago Nocciolata Organic Hazelnut Spread with cocoa and milk.  I prefer it to Nutella, and they have a dairy free version as well.  Both are available at Whole Foods, and are labeled gluten free.

I have made pancakes with Pamela's Baking & Pancake Mix, but I prefer a thicker pancake batter.  Our favorites are Cup4Cup Pancake & Waffle Mix, Williams-Sonoma Gluten Free Flappin' Jack Pancake Mix, and Trader Joe's Gluten Free Pumpkin Pancake Mix.  


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