Creative uses for brownie and pancake mix?

[missred]

@Sarabellum1976

<snip>
Monday night, a new sack of pancake mix arrived. My husband, bless his heart, likes the now-ritual Sunday morning pancake breakfasts. He saw the empty sack in the trash and thought he’d better go get me some more. He also likes taking a pan of brownies in to feed his co-workers every so often, so he bought some more brownie mix, too.

:smack:

Maybe it’s time to take the Sam’s Club card from him.

[MsChilePepper]

I always buy the Snoqualmie Falls Lodge Pancake & Waffle Mix, which is a NW classic. You can just add water for pancakes, although I usually add at least one egg, depending on the size of the batch I’m making. GREAT pancakes!

For waffles, I add a bit of oil and a bit of sugar or Splenda, and a couple of egg yolks, plus water to make batter just a bit stiffer than I really want. I whip the egg whites until they’re stiff, and then fold those into the batter. The whipped whites make really light, fluffy waffles.

For variations, I add pureed banana and vanilla, or canned pumpkin and pumpkin pie spice. Pureed peach or mango would be good, too. The pumpkin ones are AMAZING with real maple syrup (heated, of course) and a little whipped cream.

I always make extra waffle batter, then bake it all up and freeze the rest. Chuck the frozen waffles into the toaster for quick breakfasts.

For brownies, prepare per package instructions, then cut up candy bars and put the pieces on top of the batter before baking. Snickers, Milky Way, Heath, Reese’s, whatever you like. Quick and easy for potlucks, and don’t require plates/forks to eat. Bake the brownie batter in tart or small cupcake tins for a little nicer presentation, albeit more work.

[digs]

BAKE SALE!

…or at least a brownies ‘n’ lemonade stand down at the corner…

[Wile_E]

@TruCelt

My old roommate used to make what she called “Korean pancakes.” (In quotes because she wasn’t Korean, and they may not be either.)

Anyhoo, they were wicked good. She’d saute some onions and green pepper, and maybe a stalk of celery, then mince whatever was sitting around, (the last two slices of sandwich meat - a 1/4 cup of frozen green peas in the freezer, the tiny hunk of remaining cheddar cheese) and toss it all in the pancake batter. Meat and veggies sauteed together first, cheese grated directly into the batter, and then cook like normal pancakes.

Wow, I think I need to go make some of those. . .

Pa jeon are Korean pancakes and they don’t use pancake batter. It’s just flour, cold water, egg and soy sauce. My ex-sister-in-law made them with either green onions or kimchee. She never taught me how to make them so a few years ago I was really craving them and did some searching for recipes. The closest one I found was the simple ingredients I listed. They did say you could put anything you want in/on them but I don’t recall seeing anyone use cheese.