How to Fry Poppy Seed Muffin Mix
Muffin mixes and pancake batter are similar, so there's no reason not to fry up poppy seed muffin batter in the form of a pancake. Muffin batter is thicker than pancake mix, but the batter is forgiving --simply thin the batter by adding more liquid. The Cooperative Extension Service at Purdue University developed a master baking mix recipe for cakes, muffins, pancakes and quick breads and it specifies more liquid for pancakes than for muffins. Does this Spark an idea?
Instructions
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Preheat the frying pan using the medium-high setting for your stove's burner and add a small amount of oil to keep the pancakes from sticking. Burner temperatures vary and if you have a stove with high heat output, use the medium-heat setting.
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Read the ingredient list on the muffin mix's packaging or check the instructions to see if the recipe asks you to add eggs. If it does not contain or call for eggs, crack an egg in a bowl and beat with a fork until the egg white and yolk are evenly mixed.
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Empty the muffin mix into the bowl. Add the suggested amount of milk or water for the mix plus a third more and stir until nearly all the lumps disappear. Don't overmix; quick breads can develop a tough texture if beaten too enthusiastically. Thin the batter with more liquid if you like thin pancakes.
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Form the pancakes by adding about 1/2 cup of batter to the frying pan, leaving space between the pancakes to make turning easier. The pancakes are ready to turn when bubbles form on top of the pancake surface. Flip the pancakes over using a spatula and cook until the bottoms are brown.
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References
- Photo Credit Jupiterimages/Photos.com/Getty Images
