Sourdough Pancake Mix:

Refreshing Lemon Roll ups:
Cook pancake as directed. Spread with butter, sprinkle with sugar and a squeeze of fresh Lemon on top. Roll up and garnish with confectioners sugar and slice of lemon.

Waffles:
1 Cup Heidi’s Sourdough Pancake Mix
1 Egg
2/3 Cup Water
2 Tablespoons melted butter or oil.

Whisk egg, water and oil together. Lightly whisk in pancake mix, just until blended. Let stand 15 minutes for Sourdough action to work. Bake in preheated waffle iron until lightly brown. Serve with butter and warm maple syrup or for a real bite of gold rush spirit slather with peanut butter and syrup. Mmmmmm…!

COTTAGE CHEESE PANCAKE MIX:

Baking Method: BAKE SEVERAL AT A TIME IN YOUR OVEN!
Preheat oven and non-stick cookie sheet to 400 degrees. Remove hot cookie sheet, spray with non-stick coating, oil or butter. Form 4” pancakes on sheet by spreading out thick batter. Bake 7 minutes. Turn Pancakes and bake an additional 6 minutes. Serve or keep warm until ready to serve with your favorite jam, fresh fruit or preserve.
Note: Pancakes may not brown on first side, but will on second side and are cooked perfect every time! If using a dark cookie sheet, cooking time may need to be decreased by 1-2 min. per side.

Oven Puff Pancake:

1 Cup Heidi’s Cottage Cheese Pancake Mix
1 Cup Milk
4 Eggs
1 ½ Tablespoon Butter

Preheat oven to 425 degrees. With electric mixer, mix all ingredients together, except butter, on medium speed for approximately one minute. Place butter in 10” pie plate or 12” quiche dish. Place in preheated oven until butter is melted. Immediately pour batter over hot melted butter in pan. Bake for 15 –20 minutes until puffed and brown. Remove from oven and fill with fresh fruits or serve plain sprinkled with powdered sugar and a squeeze of fresh lemon juice.

Apple Puff Pancake: Add one apple thinly sliced to pie plate or baking dish when melting butter. Pour batter over melted butter and apples then cook as directed above.

Oven Puff Pancake Surprise:

Crepes

1 C. Heidi’s Cottage Cheese Pancake Mix
1 C. Milk
2 Eggs.

Whisk ingredients together. Allow batter to set 5-10 Min.
Preheat 5”-6” skillet on med. Heat. Pour ¼ C. batter or less to coat bottom of pan. Lightly brown crepe. Turn and brown other side. Remove and repeat with remaining batter. Fill with your favorite fillings and roll or spread with jam and fold into quarters. Serve warm as a dessert or breakfast entrée. May be made ahead of time covered and reheated in 300 degree oven.

GRAINY DAY RECIPES

Zesty Orange Pancakes with Maple Orange Marmalde:
Add 1 Tablespoon Orange zest to batter before frying and serve with butter and Maple Orange Marmalade. (Recipe follows):

Maple Orange Marmalade: Mix ¼ Cup Orange marmalade and ½ Cup Maple syup together. Warm and serve.

Sausage Corn Soufflé (Side Panel)
Delicious for Brunch!

8 oz bulk sausage
½ C chopped onion
4 eggs
1 C milk
1 can 14 oz. whole kernel corn-drained
1 can 14 oz. Cream style corn
1 C Heidi’s Grainy Day pancake Mix
1 C. shredded cheddar cheese
¼ tsp. black pepper

Preheat oven to 350 degrees. Brown and cook sausage with onion. Drain if necessary. Place in bottom of 2 qt. casserole or 9”x13” pan. Lightly beat eggs and milk together. Add remaining ingredients to milk mixture and pour over sausage in casserole dish. Place in preheated oven and bake for approximately 50 min for casserole dish or

OATS ‘N APPLE PANCAKE MIX

Carmel Apple Upside Down Cake
You’ll receive rave reviews when serving this as
an elegant dessert or tantalizing brunch item.

Bottom Layer
½ C Pecan halves
1 large Golden Delicious Apple
1 -3oz box of cook and serve butterscotch pudding (not instant)
1/3 C. Brown sugar (lightly packed)
¼ C. melted butter (½ cube)
Cake Layer
1 -12 oz. box of Heidi’s Oats n’ Apple Pancake Mix
½ C. Vegetable oil
2 eggs
½ C. milk

Pre-heat oven to 350 degrees. Lightly spray 9-11” tart dish with non-stick coating. Layer in bottom of dish; pecans and arrange apples on top. Sprinkle dry pudding and brown sugar on top of apples. Drizzle melted butter over top.
Mix eggs, oil and milk together. Stir in pancake mix until well blended. Pour cake mixture over top of apple layer, Bake for approx. 25 minutes or until knife inserted comes out clean. Remove from oven, let cool slightly. While still hot place serving platter over top of hot cake and invert allowing time for caramel sauce and apples to release. Serve warm or at room temperature. Fresh whipped cream or ice cream can be added.
For the holidays, add bright, jewel-like color to this elegant dessert by arranging fresh cranberries with the pecans in the first layer. Pears may substitute for apples.
 

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Heidi’s Cottage Classics     112 Hazelwood Drive     Coeur d’Alene, ID   83814
Phone:208.676-9550  Toll Free:877.295-3212   Fax:208.676-1230  Email: heidi@heidispancakes.com
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