Dry Pancake Mix - Choose Your Own 4 Pack
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Some restrictions applyTake your pick from a variety of Polly’s Pancake Parlor’s famous dry pancake mixes!
Back in 1938, Wilfred "Sugar Bill’’ Dexter opened a tea room along with his wife, Polly, in small-town New Hampshire. Over the years, Polly’s spectacular lineup of scratchmade pancakes and top-quality maple products put it on the map, and today this legendary restaurant is run by Wilfred & Polly’s granddaughter, Kathie, and her husband, Dennis. All of Polly’s pancakes are made according to those old family recipes, right down to the flour, which is milled on-premises. Polly’s Pancake Parlor is such a legend that it was dubbed an American Classic by the James Beard Foundation in 2016.
This package includes your choice of 4 Dry Pancake Mixes (each 18 oz.)
- Each Dry Pancake Mix makes approx 18-24 Pancakes
- Polly’s Pancake Parlor suggests 3 pancakes per person
- Choose to add Maple Syrup and/or Pancake Mix-ins
- Choose to add Pancake Mix-ins and/or Maple Syrup
- Each bag of White Mountain Coffee Bag weighs approx. 8 oz. and makes up to 16 cups of coffee
Pancake Mix Options Include:
- Original Pancake – This is the classic pancake mix that put Polly’s Pancake Parlor on the map! These simple and delicious pancakes are the right way to start your day.
- Oatmeal Buttermilk Pancake – This oatmeal buttermilk pancake mix is made with stone-ground whole wheat flour and whole oats.
- Cornmeal Pancake – These cornmeal pancakes are made with stone-ground cornmeal and white flour, with no added sugar.
- Gingerbread Pancake – Polly’s delicious plain batter base, with molasses, ground ginger, and cinnamon added. Essentially, it’s ginger snap cookies in pancake form!
- Buckwheat Pancake – This pancake mix is made with hearty buckwheat.
- Whole Wheat Pancake – This pancake mix is made with nutritious whole wheat.
- Upon arrival, store pancake mix in a cool, dry place.
- Pancake Mix can be frozen for up to 2 months.
To Serve:
You Will Need (Not Included)
- For 6-8 Pancakes (Buckwheat, Cornmeal, Whole Wheat):
- 3/4 Cup of Milk
- 1 Egg
- 4 Tablespoons of Vegetable Oil or Melted Butter
- For 18-24 Pancakes (Gingerbread):
- 2 Cups of Milk
- 2 Eggs
- 8 Tablespoons of Vegetable Oil or Melted Butter
- 1 Cup Molasses
Pancake Mix (Buckwheat, Cornmeal, Whole Wheat)
- Beat egg(s) well and add milk.
- Stir in Polly’s Pancake Mix.
- Add melted butter or vegetable oil, mix until combined.
- Allow batter to rest for 10 minutes in the refrigerator.
- Drop batter onto hot, lightly greased griddle.
- Cook for 2-3 minutes on each side.
- Remove from griddle and enjoy!
Pancake Mix (Gingerbread)
- Remove Spice Packet from bag.
- Beat eggs well and add milk.
- Stir in Polly’s Pancake Mix.
- Add melted butter or vegetable oil and molasses, mix until combined.
- Allow batter to rest for 10 minutes in the refrigerator.
- Drop batter onto hot, lightly greased griddle.
- Cook for 2-3 minutes on each side.
- Remove from griddle and enjoy!
To Make Waffles: Double the butter or oil quantity above and follow the same directions.
