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Red Lentil and Orzo Soup Mix

Red Lentil and Orzo Soup Mix

Red Lentil and Orzo Soup MixRed Lentil and Orzo Soup Mix

 

1 1/2 lb. red lentils

1 lb. whole wheat orzo

1/4 C. dehydrated minced onions

2 T. garlic powder

2 T. granulated chicken bouillon

2 T. dried parsley

1 T. salt

1 T. Italian seasoning

1 tsp. red chili flakes

1 tsp. ground black pepper

 

Divide the orzo into four equal portions and tuck each portion into a small sandwich bag or length of plastic wrap. Tuck the pasta packages into the bottoms of four 14 oz. Ball® Sure Seal Bail Storage Jars. Layer 6 oz. of red lentils on top of each package of pasta. Measure the spices into a bowl and whisk them well to combine. Divide them evenly into four small zip top baggies. Close the baggies and tuck them into the top of the jar. Seal the jars. Directions to make red lentil and orzo soup. Remove the spice packet. Heat 2 T. of olive oil in a soup pot. Dice 1 onion, 2 carrots, 3 celery ribs, and 1 fennel bulb and add them to the pot. Once they smell fragrant, add the red lentils. Add the spice packet and 2 quarts of water and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 40-45 minutes, until the lentils are soft. Add a 15 oz. can of diced tomatoes and the orzo and cook for an additional 10 minutes. Taste and adjust seasoning to taste. Stir in a bag of baby spinach and serve with garlic toast.

Triple Bean and Rice Soup Mix

Triple Bean and Rice Soup Mix

Triple Bean and Rice Soup MixTriple Bean and Rice Soup Mix

 

1 1/3 lb. pinto beans

1 1/3 lb. black beans

1 1/3 lb. kidney beans

2 lb. brown rice

1/2 C. dehydrated minced onions

2 T. garlic powder

2 T. granulated chicken bouillon

1 T. onion powder

1 T. cumin

1 T. red chili flakes

1 T. kosher salt

1 tsp. ground black pepper

 

In a large bowl, combine the beans. Layer four 38 oz. Ball® Sure Seal Bail Storage Jars with 8 oz. brown rice and 1 lb. 4 oz. of the mixed beans. Measure the spices into a bowl and whisk them well to combine. Divide them evenly into four small zip top baggies. Close the baggies and tuck them into the top of the jar. If the jars aren’t entirely full, use some crumpled parchment paper to fill the empty space. Seal the jars. Directions to make triple bean and rice soup. Remove the spice packet. Heat 3 T. of olive oil in a large soup pot (go for at least 8 quarts). Dice 1 onion, 2 carrots, and 3 garlic cloves and add them to the pot. Once they smell fragrant, add the beans. Add the spice packet and 4 quarts of water and bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook for 2-3 hours, until the beans are soft. In the last 45 minutes of cooking, add the rice. Taste and adjust seasoning to taste. Serve with sour cream, shredded cheese, and tortilla chips.

Split Pea and Barley Soup Mix

Split Pea and Barley Soup Mix

Split Pea and Barley Soup MixSplit Pea and Barley Soup Mix

 

1 1/4 lb. yellow split peas

1 1/4 lb. green split peas

1 lb. pearl barley

1/4 C. dehydrated minced onion

2 T. kosher salt

2 T. garlic powder

2 T. dried parsley

1 T. celery seed

1 T. paprika

1 T. turmeric

1 tsp. black pepper

 

Layer four 14 oz. Ball® Sure Seal Bail Storage Jars with 4 oz. barley, 5 oz. yellow split peas, and 5 oz. green split peas. Measure the spices into a bowl and whisk them well to combine. Divide them evenly into four small zip top baggies. Close the baggies and tuck them into the top of the jar. Seal the jars. Directions to make split pea and barley soup. Remove the spice packet. Heat 2 T. of olive oil in a soup pot. Dice 1 onion, 2 carrots, and 3 celery ribs and add them to the pot. Once they smell fragrant, add the split peas and barley. Add the spice packet and 2 quarts of water and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 40-45 minutes, until the barley plumps and the split peas soften (depending on the freshness of your peas and barley, you may need a splash more water). Taste and adjust seasoning to taste (a splash of lemon juice or red wine vinegar is always nice in soup). Serve chunky or puree smooth.

Bugles Chex Mix

Bugles Chex Mix

Bugles Chex Mix

 

10 cups Bugles

5 tablespoons butter

2 tablespoons Worcestershire sauce

1 teaspoon Everything seasoning blend

½ teaspoon garlic salt

¼ teaspoon paprika

 

Microwave butter in a microwave-safe cup on high for about 40 seconds or until melted. Add seasonings to the butter and stir. Place Bugles in a large bowl and pour 1/2 the butter over them. Toss. Pour the rest of the butter over the Bugles and toss again.

Pour the Bugles onto a sheet pan and spread into a single layer. Bake at 250° for 15 minutes. Remove them from the oven and stir. Repeat this process every 15 minutes until they have baked for 1 hour. Allow the Bugles to cool completely before storing. Store in airtight containers on the countertop.

DIY Brownie Mix

DIY Brownie Mix

DIY Brownie Mix

 

1 C. Sugar

½ C. Flour

1/3 C. Cocoa

¼ tsp. Salt

¼ tsp. Baking Powder

 

Mix these ingredients together and store in labeled container. When ready to cook:

 

 

2 Eggs

½ C. Vegetable Oil

1 tsp. Vanilla

 

Add these ingredients to the baking mix and spread in square pan. Bake at 350 for 20-25 minutes.

Adobo Seasoning

Adobo Seasoning

Adobo Seasoning

Essential in Spanish, Caribbean and Latin American kitchens, adobo is a savory, all-purpose seasoning that imparts a garlic flavor and is normally used to season and/or marinate meat, chicken or fish. It is so fundamental in Latin Cuisines that adobado means “marinated and cooked in adobo sauce.”

2 tablespoons salt

1 tablespoon paprika

2 teaspoo

 

ns ground black pepper

1 1⁄2 teaspoons onion powder

1 1⁄2 teaspoons dried oregano

1 1⁄2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

 

In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Beverage Mixes – Easy Gifts

Beverage Mixes – Easy Gifts

Beverage Mixes

cappuccinomixes1Beverage Mixes make wonderful gifts for teachers, family, friends or those last minute gifts for unexpected company. You can package them in Mason jars, jelly jars or any pretty container, including tins, that you have on hand. In the tins be sure to put in a plastic bag first then place in the tin. These are easy, tasty recipes that will bring rave reviews!

 

 

~Orange Cappuccino Mix~

1/2 cup powdered non-dairy creamer
1/2 cup sugar
1/4 cup instant coffee
1 tsp. dried orange peel
1/2 tsp. cinnamon
Place all items in blender or food processor. Cover and blend on high or 30 seconds, stopping blender after 15 seconds to stir until well mixed. Store in tightly covered container. For each serving, place 2 teaspoons mix and 2/3 cup boiling water in mug.
~Spiced Mocha Mix~

1 cup sugar
1 cup nonfat dry milk powder
1/2 cup powdered non-dairy creamer
1/2 cup cocoa
3 tablespoons powdered instant coffee
1/2 tsp. ground allspice
1/4 tsp. cinnamon
In large bowl combine all ingredients. Store in airtight container. For single serving place 3 tablespoons mix in mug and add 3/4 cup boiling water. Makes 2 1/2 cups mix.

~Peach Tea Mix~

1 cup instant tea mix
1 3 ounce box peach-flavored gelatin
2 cups granulated sugar
Combine all ingredients in a large bowl; mix well. Store in an airtight container. Give with instructions to serve. For one mug use 2 tsp. tea mix with 8 ounces hot water. Makes about 3 1/2 cups tea mix.

 

~Sugar Free Cherry Tea Mix~

We all know people who are diabetic or simply need to cut down on their sugar intake. This is a great gift, combined with some pumpkin or zucchini bread in a nice basket!

1 package unsweetened cherry-flavored soft drink mix
1 1/4 cups sugar-free instant tea mix (artificially sweetened)
combine items in a small bowl until well blended. Store in an airtight container. To serve, stir 2 teaspoons tea mix into 8 ounces hot or cold water. Makes 1 1/4 cups tea mix.

 

Instant Cappuccino Mix

1 cup powdered chocolate milk mix
3/4 cup powdered non-dairy creamer
1/2 cup instant coffee granules
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
In a medium bowl combine all ingredients. Store in airtight container. To serve: Place 1 heaping tablespoon mix in a cup or mug. Add 1 cup boiling water and stir.

 

Hot Chocolate Mix

1 8 quart box nonfat dry milk
1 6 ounce jar coffee creamer
1 16 ounce dry chocolate milk mix
1/2 cup confectioners’ sugar

Mix all items until well blended. Store in airtight container. To serve add 1/4 cup mix to 2/3 cup hot water. Make 3 quarts. You can also create a gift basket with mini marshmallows, a nice mug, a chocolate coated spoon, and a few peppermint sticks. Place all in a nice wicker basket a6574nd wrap with colored cellophane tied with a bow. Any chocolate fan would love this!
Tips for Wrapping and Giving

Any of the above can be placed in a quart or pint canning jar. Place jar on a large piece of colored cellophane, bring up to the top, gather and tie with raffia. Attach a gift tag with instructions. *The coffees can be part of a gift basket with petite cookies, a pretty coffee mug and a sterling silver spoon, which can be easily found at any antique or thrift store. Place in a nice wicker basket and wrap with cellophane or place in a large gift bag.

Maple and Spice Snack Mix

Maple and Spice Snack Mix

1/4 C. sugar free pancake syrup
2 T. unsalted butter, cut up in small chunkssyrup
1 T. chili powder
1/2 tsp. salt
1/4 tsp. cinnamon
3 C. air popped popcorn
3 C. mixed nuts, unsalted
1 C. wheat nuts
1/3 C. dried blueberries with no sugar added

Pour the syrup into a medium size saucepan. Place over low heat. Add the butter and let it begin to melt. Sprinkle in the chili powder, salt and cinnamon. Stirring often continue to cook on low until the butter has completely melted. Set the oven temperature to 300 degrees. Toss together the popcorn, mixed nuts, wheat nuts and blueberries in a large baking pan. Pour the syrup mixture over the top and toss to coat all the ingredients completely. Bake 25 minutes or until golden brown. Be sure to stir the snack mix a couple of times during baking to ensure it browns evenly. Cool the snack mix to room temperature before storing in a container.

Apple Cookies in a Jar

Apple Cookies in a Jar

Apple Cookies8 oz. almond paste {marzipan}

1 cup of butter, softened

1/4 cup granulated sugar

1/4 cup confectioner’s sugar

1 egg

2 tsp vanilla

2 tsp almond emulsion or extract

2 1/2 cups all-purpose flour

1/4 tsp salt

Americolor tulip red gel color

Whole cloves

 

Soften the almond paste in the microwave. About 20 seconds should do. Combine the butter and almond paste and beat until well combined. Add both sugars and beat until fluffy. Add the egg and vanilla and enough of the gel paste to tint the mixture red. Finally sift together the flour and salt and add it to the creamed mixture, mixing until a soft dough forms. If the dough is not dark enough, add more coloring. At this point, use a small cookie scoop {1 1/2 teaspoon size} to make little balls. Drop them onto a parchment-lined cookie sheet. Use your thumb to make a light impression on top of the cookie, and then insert a clove as the stem. Chill for one hour. After chilling, bake at 350 degrees for 10-12 minutes.

 

I used a #66 leaf tip from Wilton and stiff-ish green RI to add tiny little leaves.

Homemade Ranch Dressing: Dry Mix Recipe

Homemade Ranch Dressing: Dry Mix Recipe

Homemade Ranch Dressing Dry Mix Recipe1/2 C. powdered Buttermilk
3 T. dried Parsley
1 T. dried Dill Weed
½ T. dried Thyme
1 T. Onion Powder
1 T. Salt (celery salt)
1 1/2 tsp. Garlic Powder
3/4 tsp. Pepper
Optional: ¼ tsp. Accent (MSG)

Combine in a food processor and blend into a powdery consistency. Store in a container of choice.

To make ranch dressing: Combine 1 T. mix with 1 C. mayonnaise and 1/2 C. milk. Mix with wire whisk. Store in refrigerator until ready to use.

To make a ranch dip: Combine 2 T. mix with 1 C. sour cream. Mix with wire whisk. Store in refrigerator until ready to use.

Homemade Italian Dressing: Dry Mix Recipe

Homemade Italian Dressing: Dry Mix Recipe

Homemade Italian Dressing Dry Mix Recipe

1½ tsp. garlic powder
1 T. onion powder
2 T. oregano, ground or leaves
1 T. dried parsley
1 T. granulated sugar
2 T. salt or substitute
1 tsp. black pepper
1 tsp. ground basil or leaves
¼ tsp. ground thyme or leaves
½ tsp. dried celery leaves or flakes

Mix all ingredients together and store in air-tight container.

To Make Dressing: Mix 2 tbs of this mix with ¼ C. vinegar, 2 tbs water, and ½ to ⅔ C. olive oil or canola oil. Shake before using.

Campfire Cocoa Mix

Campfire Cocoa Mix

1 9.6oz. pkg. powdered Dry Milk

1 1/4 C. Chocolate Quick

3/4 C. Non-Dairy Creamer

1/3 C. Powdered Sugar

Dash Salt

Mix all ingredients in re-sealable container or bag. For each serving mix 3-4 tablespoons dry mix in a mug. Fill with one cup boiling water.

Homemade Hamburger Helper Mix (with Variations)

Homemade Hamburger Helper Mix (with Variations)

Homemade Hamburger Helper Mix

1 1/4 tsp. black pepper

1 T. garlic powder

2 T. dried parsley

1/3 cup instant onion

3 T. onion powder

1 T. salt

1 2/3 cup dry milk

3 1/2 T. beef bouillon

Mix this all up and store in a glass jar or other sealed container.

Use 1/2 cup for each pound of ground meat.

Basic recipe:

1 pound ground beef

1/2 cup of mix (above)

1 to 2 cups noodles (elbow macaroni for example)

1 1/2 to 3 cups water

flavorings

Brown and drain the ground beef. Stir in the dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on much you need to stretch that pound of beef. Bring to a boil, then turn down to a simmer, cover, and cook until noodles are tender, about 20 minutes.

Cheeseburger skillet: add 1 cup dehydrated cheese with the dry mix. Or cook as above, then stir in 2 cups grated Cheddar or Colby cheese before serving.

Stroganoff: add a bit of 1/2 tsp of onion powder and 1/2 tsp celery salt with the dry mix. Stir in a 1/2 cup fresh or canned mushrooms. After cooking noodles, stir in 1/4 cup sour cream just before serving.

Chili: Add one 14.5 oz can diced tomatoes, 1 T. chili powder.

Potato variation: Instead of macaroni, add 2-3 cups very thinly sliced potatoes. Simmer 20-30 minutes until potatoes are tender. Uncover and simmer until liquid has evaporated.

Jalapeno Party Mix

Jalapeno Party Mix

2 C. chili cheese Fritos corn chips

2 C. Cheez-It crackers

2 C. small pretzels

2 C. bite-size bagel chips

1 1/2 C. sesame sticks (I used cajun flavor)

1 C. roasted shelled peanuts

1 C. corn nuts (soy nuts ok)

1/2 C. sunflower seed (without shells)

6 T. butter

1/4 C. Tabasco jalapeno sauce

2 T. hot pepper sauce (I used Franks)

1 tsp. Worcestershire sauce

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. cayenne pepper

2 T. dried parsley flakes

Preheat oven to 250 degrees F. Combine Fritos, Cheez-Its, pretzels, bagel chips, sesame sticks, peanuts, corn nuts, and sunflower seeds in a large mixing bowl. In a small skillet or saucepan, combine butter, jalapeno sauce, hot pepper sauce, Worcestershire sauce, garlic powder, onion powder, and cayenne, whisking until butter is melted and mixture is smooth. Drizzle butter mixture over snack mix, tossing to combine, and trying to mix evenly. Toss with the parsley flakes to evenly combine. Spread snack mix on a large shallow baking pan and place in the preheated oven and bake for 1 hour (or until mixture is dry and crisp), stirring every 10 minutes to promote even drying. Remove from oven; cool, and store in an airtight container.

Wasabi Party Mix

Wasabi Party Mix

5 C. purchased wasabi-flavored dehydrated peas

4 C. bite-size toasted rice cracker mix

4 C. sesame sticks

4 C. honey-roasted peanuts

2 C. shredded coconut

In a bowl combine all ingredients. Store in an airtight container until ready to serve. Mixture can be made ahead and stored at room temperature up to weeks or in the freezer up to 4 months.

Chex Party Mix

Chex Party Mix

1 C. Butter

3 tsp. Worcestershire Sauce

1/2 tsp. Garlic Powder

2-4 Drops Hot Pepper Sauce

6 C. small Pretzels or Pretzel Sticks

5 C. Cheerios

4 C. Wheat Chex

4 C. Rice or Corn Chex

3 C. Mixed Nuts

On saucepan mix butter, Worcestershire sauce, garlic powder and pepper sauce. Heat and stir until butter is melted. In large roasting pan mix remaining ingredients. Drizzle with butter mixture and toss to coat. Bake in 300F oven for 45 minutes, stirring every 15 minutes. Spread on foil to cool.

Salt Free Taco Seasoning Mix

Salt Free Taco Seasoning Mix

1 T. dehydrated onion
6 tsp. chili powder
5 tsp. paprika
4-1/2 tsp. cumin
3 tsp. onion powder
2-1/2 tsp. garlic powder
1/8 tsp. cayenne pepper

Combine ingredients and store in airtight container. To prepare, brown 1 lb beef, add 3 T. seasoning and 1/2 C. water. Simmer until water is absorbed.

Salt Free Spaghetti Sauce Seasoning Mix

Salt Free Spaghetti Sauce Seasoning Mix

1/2 C. Onion Flakes
1/2 C. Parsley Flakes
2 T. Dried Oregano
2 T. Sugar (or equvilent in Splenda)
1 T. Dried Basil
1 T. Dried Thyme
2 tsp. Black Pepper
2 tsp. Garlic Flakes
4 lg. Bay Leaves, crumbled

Place all ingredients in 1 point jar, cover tightly and shake well to mix. Store in a cool dry place for up to 2 months. Use 1/2 C. mix in average pot of spaghetti.

Lemonade Chex Mix

Lemonade Chex Mix

1 1/2 cups Corn Chex® cereal

1 1/2 cups Rice Chex® cereal

1 1/2 cups Wheat Chex® cereal

1/2 cup sliced almonds

2 tablespoons butter or margarine

2 tablespoons sugar

2 tablespoons frozen (thawed) lemonade concentrate

In large microwavable bowl, mix cereals and almonds. In microwavable measuring cup, microwave butter uncovered on High about 30 seconds or until melted. Stir in sugar and lemonade concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. Microwave cereal mixture uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool. Store in airtight container. Oven Directions: Heat oven to 300°F. In ungreased 13×9-inch pan, mix cereals and almonds. In 1-quart saucepan, heat butter, sugar and lemonade concentrate over medium heat until hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 30 minutes, stirring after 15 minutes

Apple-Cinnamon Oatmeal Mix

Apple-Cinnamon Oatmeal Mix

1 C. dried apple slices
11/3 C. nonfat powdered milk
6 C. quick cooking oats
1/4 C. sugar
1/4 C. packed light brown sugar
1 T. cinnamon powder
1 tsp. salt
1/4 tsp. ground cloves

In a large container, mix together all the above ingredients and store airtight for up to 6 months.

To prepare oatmeal, be sure to shake the container good to mix everything. In a saucepan, boil 1 C. water and add 1 C. the mix. Cook over medium heat, constantly stirring for 1 minute. Remove from the heat and allow to stand for 1 minute for thickening.

LTS Onion Soup Mix

LTS Onion Soup Mix

3/4 C. minced onion
1/3 C. beef bouillon granules
4 tsp. onion powder
1/4 tsp. crushed celery seed
1/4 tsp. sugar

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).

LTS Taco Seasoning Mix

LTS Taco Seasoning Mix

6 T. chili powder
6 T. Flour
1 ½ tsp. garlic powder
1 1/2 tsp. onion powder
3/4 tsp. red pepper flakes (or 1/4 tsp. cayenne pepper)
1 1/2 tsp. oregano
1 T. paprika
3 T. cumin
2 T. Kosher salt
2 T. black pepper

Put all of the ingredients in a jar or a container with a lid and shake, shake, shake. Sprinkle 2-3 T. over cooked ground beef, add ½ C. water, bring to a boil, then reduce heat and simmer, stirring often, until water has cooked away and meat is well coated.

LTS Cheddar Cheese Sauce Mix

LTS Cheddar Cheese Sauce Mix

1 C. dry milk
6 T. cheddar cheese powder
1⁄4 C. butter powder
1 1⁄2 tsp. dried garlic
1⁄2 tsp. onion powder (not onion salt)
1⁄2 tsp. ground black pepper

Mix all the ingredients together. Store in a tightly sealed container. Keeps for up to 4 months, keep away from heat and for best long term storage, store in your refrigerator.

To use: Each serving is about 7 T. To make s sauce combine 1 serving mix with ¼ C. water. You can cook up 4-ounces pasta, drain off all but ¼ C. water and mix the sauce in, adding a T. of oil if desired, for a homemade mac and cheese. Also, use the powder in any number of recipes calling for ‘cheese sauce powder’ for a natural version (some commercial brands contain artificial dyes).

Pantry-Friendly Alfredo Sauce Mix

Pantry-Friendly Alfredo Sauce Mix

1 C. instant nonfat dry milk powder
1⁄4 C. cornstarch
1⁄8 C. dried onion flakes
1 tsp. garlic powder
1⁄2 tsp. salt
1⁄2 tsp. white pepper
2 C. parmesan cheese

2 T. dried Italian Herbs, optional

Combine all ingredients well and store in lidded container. To make sauce, per serving, combine ¼ C. mix with 2 tsp. butter or 2 tsp. sour cream and 1⁄4 C. milk. (I want to test this mix with butter powder, sour cream powder and reconstituted milk to see if I can make this LTS).

No More Bisquick! 90% Whole Grain Pancake Mix

No More Bisquick! 90% Whole Grain Pancake Mix

4 C. White Whole Wheat Flour or Organic White Whole Wheat Flour
1 C. Unbleached All-Purpose Flour or Organic All-Purpose Flour
3 1/2 C. old-fashioned or rolled oats
3 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 C. vegetable oil

Pancakes
1 C. homemade mix
1 C. buttermilk, nut milk, or a combination of plain yogurt and milk; or 3/4 C. liquid whey
1 large egg

To make the mix: Grind the oats in a food processor until they’re chopped fine, but not a powder. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer. To make pancakes: Whisk together 1 C. mix, 1 C. buttermilk (or a combination of half plain yogurt and half milk; or 3/4 C. liquid whey), and 1 large egg. Don’t worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking. Heat a lightly greased griddle to 350°F (if you’ve got a griddle with a temperature setting; if not, medium-hot will do). Drop the batter onto it in 1/4-C.fuls (a jumbo cookie scoop works well here) to make a 4″ diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake. When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes. Serve pancakes immediately, or stack and hold in a warm oven. Yield: a batch using 1 C. the mix will make about 5 to 8 pancakes, depending on size.