Why we recommend buttermilk (& what to do if you don't have any)
The acidity of the buttermilk reacts with the baking soda in the mixes to create lighter, moister pancakes and muffins. This reaction also negates the sour flavor of the buttermilk, allowing the delicious flavor of our grains and pure maple sugar to shine through. Don't have buttermilk on hand? Here's a couple of easy ways to make your own!
If you have whole or 2% milk or heavy cream and distilled white vinegar or fresh lemon juice To substitute 1 cup buttermilk: Place 1 Tbsp of vinegar or lemon juice in a one-cup measuring cup, then fill the cup the rest of the way with milk or cream and stir. Let stand 5 to 10 minutes or until mixture is slightly thickened with small curdled bits. You can adjust these amounts in the same proportions for whatever amount you need, so for our muffin mix, you'd use 3/4 Tbsp of vinegar or lemon juice and fill the cup to 3/4 with milk or cream.
If you have another acidic dairy product such as yogurt or sour cream To substitute 1 cup buttermilk: Thin 3/4 cup plain yogurt or sour cream with 1/4 cup water or plain milk to achieve a consistency just slightly thicker than regular milk or cream. For our muffin mix, adjust the total amount to 3/4 cup, keeping the proportion approximately 3:1.
Perfect easy breading for the gluten sensitive (and everyone else too)!
You can use our Jonnycake mix to bread meat or veggies for frying or tempura! One of our highly successful experiments was dredging chicken thighs in a mixture of egg and heavy cream (all from local farms!), breading both sides with our Jonnycake mix, then frying up in a blend of local sunflower oil, butter, and olive oil to put over gluten-free pasta, topped with parmesan cheese. Easy! Done!
Got chili on the stove? Make our Jonnycake Mix into cornbread or muffins!
We like to keep things uncomplicated. Even making waffles is a bit of an indulgence, but a lot of folks have asked us how to adapt our pancake mixes for a waffle iron. The good news? It’s still simple! All you’ve got to do is double the amount of butter and egg that you’d normally use for pancakes (keep the milk the same) and voilà! Fluffy, wholesome waffles, covered in pockets for filling with Funks Grove Pure Maple Sirup—what else??
Fluff 'em up!
Refrigerate pancake mix batter for at least an hour (or better yet, overnight!) before cooking for extra fluffy pancakes!