How to make fluffy pancakes

(Using 1 cup of dry mix)

Pancakes: 
Makes:         6-8, 4” pancakes
Prep Time:   10 min


Ingredients:
1 cup, Sugarbird Pancake Mix

1 large egg, lightly beaten

3/4 cup milk, buttermilk or milk of your choice

Instructions:

  • Crack one egg into a cup or bowl and beat lightly with a fork or chopsticks.

  • Add your milk of choice.

  • Mix with Sugarbird Pancake Mix and stir until you no longer see dry clumps but do not over mix, little clumps are good.

  • Let batter rest for a couple minutes.

  • Preheat a non-stick pan over medium heat.

  • Spray lightly with oil, pour 1/4 cup of batter.

  • Cook until bubbles form, then flip and cook until golden, about 1-2 min each side.


    **VEGAN OPTION: 
    Use Coconut Oil + Coconut Milk, Soy, Almond Milk

Scones: Makes 6-8, large 4 oz scones

Prep Time: 20 min, Bake Time: 18-28 min

Ingredients:

4 c Sugarbird Scone + Pancake Mix (500g)

1/2 c Frozen Butter in cubes, or grated

1/2 c Heavy Cream

1/2 c Buttermilk or yogurt

1/2 c Frozen Fruit of your choice OR

1/4 c of inclusions of your choice

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. In a mixing bowl measure out Sugarbird Scone and Pancake Mix

  3. Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter. DO NOT CREAM

  4. In a separate bowl whisk together buttermilk (or yogurt), cream, until well blended. 

  5. Add to the dry mixture along with fruits (or other add-ins) and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. 

  6. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much.

  7. Dust a clean surface with a little flour and drop dough on top with an ice cream scooper of your choice in size. Drop them to a parchment lined baking sheet. 

  8. Bake in preheated oven until golden, about 20-28 minutes, depending on the size of the scone you choose to make.

  9. Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared or frozen within 24 hours. If you don’t use the dough, they can be frozen after they’ve been shaped.

For the Glaze:

  • Add powdered sugar to a mixing bowl with 1 Tbsp milk or warm water and stir until smooth. Add additional milk, if needed. Drizzle over scones.