PANCAKE & WAFFLE MIX
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Perfectly Balance Your Plate
Serve with 3⁄4 cup plain 2% Greek yogurt and 1 cup berries.
Ingredients
1 pkgPancake & Waffle Mix (Pack of 3)
1 egg
1 cup milk, your choice
2 tbsp oil, + extra for brushing
1 tsp vanilla extract
Toppings (optional): maple syrup, fresh berries
Preparation
Preheat oven to 425° F.
Place Waffle Mold on Sheet Pan and generously oil.
In a large bowl, whisk mix with egg, milk, oil, and vanilla extract. Let batter rest 5 min; it will continue to thicken.
Divide batter evenly between molds. Smooth tops as best you can. Bake for 13—15 min or until tops are golden.
When cool to the touch, flip pan and gently remove waffles. Add toppings, if desired.
Nutritional Information
Per serving (1 waffle): Calories 170, Fat 7 g (Saturated 1 g, Trans 0.1 g), Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 23 g (Fibre 0 g, Sugars 5 g), Protein 3 g.
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Whip up a batch of Easy Peasy Pancakes ahead of time to quickly assemble breakfast in 10 minutes. Store prepared pancakes in the freezer and, when ready to reheat, pop them in the oven on Cooling Racks over Sheet Pan, or in the microwave or toaster.
Perfectly Balance Your Plate
Serve with 1 cup chopped fruit and berries.
Ingredients
1⁄2 cup unsalted butter
1 pkgHollandaise Sauce Mix (Pack of 3)
1 cup water
1 tbsp oil
6 eggs
1 large field tomato
12Easy Peasy Waffles, use the pancake tip, reheated
2 cups baby spinach
Toppings (optional): 3 Onion Dip Mix, smoked salmon, sautéed mushrooms
Preparation
To make hollandaise sauce, microwave butter in 4-Cup Prep Bowl on high until melted, about 30—40 sec. Whisk in sauce mix and water until well combined. Microwave uncovered on high for 2 1⁄2 min, stirring halfway through and again at the end. Set aside.
Heat oil in Sauté Pan over medium-high heat. Crack in eggs; fry until eggs are done to your liking.
Thinly slice tomato.
To serve, place 1 warm pancake on each of six plates. Drizzle each pancake with 1 tbsp sauce, then top with tomato slices and spinach. Repeat layering with pancake, tomato and spinach on each plate; top with fried egg and additional 1 tbsp sauce.
Nutritional Information
Per serving (2 pancakes): Calories 460, Fat 24 g (Saturated 8 g, Trans 0.3 g), Cholesterol 350 mg, Sodium 630 mg, Carbohydrate 46 g (Fibre 4 g, Sugars 9 g), Protein 16 g.
Tips
Stir 1—2 tsp of your favourite Epicure Dip Mix into your pancake batter.
This recipe is a little high in sodium and fat. Choose meals that are lower in these nutrients for the rest of the day.
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Waffles for dinner? Yes please! It’s always fun when you get to bust out the waffle maker—make it extra special with these savoury waffles, filled with smoky bacon, gooey cheese, and zesty green onions. Best served topped with chunks of leftover Rotisserie Chicken for a tasty take on the ever-so-popular chicken & waffles. Don’t forget a drizzle of maple syrup or a few dashes of hot sauce for that perfect “brinner” (that’s breakfast for dinner) experience!
Ingredients
4 strips low-sodium bacon
1 pkgPancake & Waffle Mix (Pack of 3)
1 egg
1 cup milk, your choice
2 tbsp oil
1 green onion
1⁄4 cup shredded Tex-Mex cheese
Toppings (optional): extra cheese and chopped green onions, maple syrup, hot sauce
Preparation
Lay bacon over Multipurpose Tray in Multipurpose Steamer. Cover; microwave on high 4–5 min.
Meanwhile, in a large bowl, whisk mix with egg, milk, and oil. Let batter rest 5 min; it will continue to thicken.
Finely chop bacon and green onion. Fold chopped bacon, green onion, and cheese into batter.
Cook waffles according to waffle maker instructions.
Nutritional Information
Per serving: Calories 380, Fat 22 g (Saturated 3 g, Trans 0.1 g), Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 35 g (Fibre 0 g, Sugars 7 g), Protein 10 g.
Tips
Serve with leftover Rotisserie Chicken or scrambled eggs.
Swap 1⁄4 cup Better than Bacon Topper for chopped bacon.
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Tired of all the pancake-flipping? Make this your new brunch BFF. Fuss-free sheet pan pancakes are a must for laid-back family brunches or when you’re hosting friends. No standing over the stove; just mix, pour, and let the oven do its thing. It’s a great meal prep option, too—store some in the fridge or freezer for a quick, satisfying breakfast on a busy morning.
Ingredients
1 pkgPancake & Waffle Mix (Pack of 3)
9 eggs, divided
1 cup milk, your choice
2 tbsp oil + more for brushing
1 tbsp3 Onion Dip Mix, or finely diced green onion
1 tsp olive oil
Sea salt & black pepper, to taste
1 avocado
1 tomato
Toppings (optional): Better Than Bacon Topper
Preparation
Preheat oven to 400° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner; lightly brush with oil.
In a large bowl, whisk mix with 1 egg, milk, oil, and dip mix. Let batter rest 5 min; it will continue to thicken.
Scrape batter onto pan; spread evenly to fill corners. Bake 12 min, or centre springs back when pressed with a finger and a toothpick inserted in the centre comes out clean. Let rest in pan 10 min.
Meanwhile, heat olive oil in Sauté Pan over medium-high heat. Crack in remaining 8 eggs; season with salt and pepper. Stir constantly to scramble until eggs are set. Reduce heat to medium if needed.
Slice avocado and tomato.
Use a silicone spatula to cut pancakes into eight squares. Divide pancakes and eggs between four plates and top with sliced avocado, tomato, and topper, if desired.
Nutritional Information
Per serving: Calories 500, Fat 29 g (Saturated 6 g, Trans 0.1 g), Cholesterol 480 mg, Sodium 42 mg, Carbohydrate 4 g (Fibre 4 g, Sugars 10 g), Protein 19 g.
Tips
What are eggs without bacon? Lay 4 slices of bacon over Multipurpose Tray in Multipurpose Steamer. Cover and microwave on high 4–5 min, or until crispy.
