A VARIATION ON JIFFY CORNBREAD MIX- CORN PANCAKES

I love cornbread! I usually like to make it from scratch, of course, but I do have a favorite mix... the Trader Joe's cornbread mix is amazing! I love the process of baking, but that mix is too good to pass up. That being said, I've always been biased towards Trader Joe's mix and have disregarded Jiffy mix thinking it was too boring. But I realized recently that I'm sure there has to be a form of Jiffy that I appreciate... and there definitely is. Jiffy corn pancakes... yum! But not the recipe on the box- I actually combined it with regular Bisquick pancake mix. You must know, it's painful to write this.. it feels like a swear word to me. First of all, I'm using one mix. Second of all, I'm using another mix! Ahh! But, there are two reasons why I'm willing to post this:

1. THEY ARE SO GOOD! They are so fluffy and moist and rich and crispy on the outside. Mmmm. Perfect pancakes.
2. IT IS SO EASY! Really. It takes three minutes to mix together.

Can't beat that right? My housemates gobbled them up in a second and immediately asked for more.. I think that's a good sign. Thanksgiving breakfast?

jiffy corn pancakes

1 box jiffy corn muffin mix
3/4 cup Bisquick
2 eggs
3/4 cup milk
1/4 cup melted butter, cooled


Mix together the Jiffy and Bisquick mixes in a medium-sized bowl. Mix the eggs and milk together. Slowly pour the melted butter into the milk and eggs, stirring well as you pour to ensure that the eggs and milk don't curdle with the slight heat of the butter. Stir the wet ingredients into the dry ingredients with a spatula, taking care not to over mix. You could probably get away with 10 folds with the spatula. There should be some lumps! Let this mixture sit for ~5 minutes while you heat a wide frying pan to medium-low. Letting them sit will make the pancakes really fluffy! The batter will be pretty thick, don't worry- you're doing everything right. Spray the pan with PAM (or, if you want a real treat, you can melt a tablespoon of butter!) and scoop about 1/3 cup of batter per pancake. Usually when you make pancakes you want to watch for bubbles to form as a sign that they are ready to be flipped, but these pancakes are a little too thick for the bubbles to surface; you'll probably have to watch them closely to figure out when they're ready to be flipped. They will puff up a bit and the edges will start to set and turn golden, probably after 2-3 minutes. Once you flip, the second side will probably only take 1-2 minutes. Not too different from regular pancakes- you'll get the hang of it in no time:)

Serve with warm maple syrup! I garnished with my clustered granola recipe and it was delicious!