A nice pack of pancake mix is the ultimate, multi-faceted dessert ingredient! Apart from pancakes (surely), you can also create a wide variety of pastries and delicious baked goods with it, such as scones, Madeleines, and even cookies! The best part? You don’t even need loads of extra measuring because the mix itself is already good to go. Without further ado, here are some of our favorite ways to use up a good pack of pancake mix!

Whether you’re just making some good ol’ flapjacks or even more intricate baked goods, using the best ingredients never fails to upgrade the taste and texture. Our favorite one to use is our ever-trusty Morinaga Hokkaido Hotcake Mix. Made with Hokkaido-produced grains, it brings a fluffy, moist texture that is guaranteed to capture your appetite AND your heart at the first bite. 

English Scone

Known for their crunchy exteriors and deliciously flaky interiors, English scones are one of the staple pastries for a fancy afternoon tea. It’s almost too good to believe how easy you can get the perfect scone in the comfort of your own home simply with a pack of pancake mix, and now we can’t stop making them! 

Ingredients: 

Pancake Mix - 300g
Butter - 50g
Full-fat milk - 50ml
½ Egg
Sugar - 1 ½ Teaspoons

How to make: 

1. Mix the pancake mix with sugar and butter. Using cold (but not frozen) butter in this recipe will make it easier to achieve the perfect flaky texture of the traditional English Scone!
2. Want a little different twist to your scone? This step will be a good time to incorporate flavoring ingredients or different toppings of your choice to the mix, such as cocoa powder, dried fruits, or even matcha powder.
3. Add eggs and milk to the dough. Mix well. At this point, the mixture should look coarse, dry, and loose.
4. Use your hands to shape the loose dough into a sphere.  
5. Roll out the scone dough to a thin layer with about 4mm thickness. Fold the dough in half and press it down again. You can repeat this process as many times as you like. The more the dough’s been folded, the more flaky and well-structured the finished scone will be.
6. After folding, roll the dough out into a flat layer with about 3 cm thickness and cut out the shapes with cookie cutters of your choice. Or, if you don’t have any on hand, the rim of a glass also works wonders!
7. Preheat the oven to 220°C.
8. Apply a layer of egg wash on top of the scones for a shiny, glossy color after baking.
9. (Optional) To achieve a better rise for your scones, you can also pop the scones into the freezer for 15 minutes before baking them fresh out the freezer.
10. Put your scones into the oven and bake for 15-20 minutes until the surface appears golden brown and the scones appear beautifully risen.  
11. Let the baked scones chill for 5 minutes to let the texture set before enjoying them!

Suggested flavors: 

Chocolate scones: Cacao powder - 2-3 teaspoons
Honey scones: Honey - 1 tablespoon
Earl Grey/ Matcha scones: Earl Grey or matcha powder - 2-3 teaspoons

Spot On's Tips:
When mixing the scone dough, try not to use a regular electrical mixer. You’d want to keep the mixture looking semi-dry, flaky, coarse, and not over-mixed. The flakiness is essential to help keep the fluffiness and thickness of your scone while baking. Using your hands to mix the ingredients is one of the best ways. Or, if you want to keep things simple and hygienic, try this handy spatula!

Madeleine Cakes

The decadent Madeleines are known for their buttery richness and cute shapes. Achieve the same dreamy, fluffy texture easily with a pack of pancake mix!

Ingredients: 

Pancake Mix - 150g
Butter (melted) - 80g
2 Eggs
Sugar - 60g

How to make: 

1. Whisk the eggs and mix the sugar into the batter.
2. Sift the pancake powder into the batter. Mix well.
3. Add melted butter into the batter and mix until silky smooth.
4. Chill the batter in the refrigerator for at least 30 minutes before baking. The temperature difference between the cold batter and the oven heat is the key to the beautifully risen Madeleine tops.
5. Apply a thin layer of butter or add a dash of cocoa powder into the Madeleine baking dish for a more delicate look! This will also make it easier to pop the finished Madeleine clean off the baking dish. 
   Preheat the oven to 190°C.
6. Place the Madeleines into the oven and bake for 15 to 20 minutes until the cakes rise and become beautifully golden brown.
7. Chill the Madeleines for 5 minutes, and now it’s time to dig in!

Spot On’s Selection: It’s not a Madeleine without its signature shell shape! Having a nice mold can make baking the perfect shell shapes a whole lot easier. With this non-stick molding dish, you can easily get beautiful cakes right out of the mold! Easy peasy!

Pancake Mix Cookies

Both cookies and pancakes are made of cake flour (low-gluten flour). Simply by adjusting what you add to the mix, you can easily get the widely loved, chewy, soft cookies! 

Ingredients: 

Pancake Mix - 150g
Butter (melted) - 115g
1 Egg
Vanilla extracts - 1 teaspoon

How to make: 

1. Mix the pancake mix, melted butter, and vanilla extract first.
2. Add the egg to the batter and mix well until the dough’s formed. The dough should look semi-soft and sticky.
3. If you’d like to add on your favorite flavors or toppings, like chocolate chips or raisins, this will be a good time to incorporate them into the batter.
4. Place the cookie dough into a flat baking tray and distribute them in little spheres evenly. Keep in mind to leave 3-5 cm between each dough ball.
5. Preheat the oven to 175°C.
6. Place the cookie doughs into the oven and bake for 10-12 minutes until golden brown. 

Classic Flapjacks… But you know it already!

What’s a better way to wake up to a delicious pancake? 3 of them! With our suggested pancake mix, you can get 3 deliciously fluffy, thick pancakes in less than 10 minutes! 

Ingredients: 

Pancake mix - 150g
Soy milk / Milk / Water - 90ml
1 Egg

How to make: 

1. In a mixing bowl, add the egg and the liquid of your choice. Mix well. (We suggest using milk for a richer flavor! Or opt for soy milk if you wanted a more refreshing taste!)
2. Add the pancake mix to the mixture and incorporate well until the batter is silky smooth.
3. Preheat your pan with medium heat. After it’s heated up, place the pan on a dampened towel to cool it down a notch.  
4. Add oil or butter to grease the pan.
5. Switch to low heat and add the batter to the pan.
6. Heat the pancake for about 3 minutes until small bubbles begin to surface.
   Flip the pancake and heat it for about 3 minutes as well, or until it’s golden brown.
7. Load it up with all your favorite toppings! Whether it’s jam, syrup, whipped cream, fresh fruits, or even ice cream!

Spot On’s Favorite Toppings: 

• The classic butter and syrum
• Rich, decadent chocolate syrup
• Fresh berries and whipped cream

Add a fresher taste to your pancakes with Kikkoman’s Premium Unadjusted Hokkaido Soymilk!

What’s better than fresh pancakes and coffee? Use Kikkoman’s Coffee Flavored Soymilk for coffee-flavored pancakes!

Souffle Pancakes

One of the most loved desserts has to be the fluffy, airy goodness that is souffle pancakes! Morinaga’s Fuwa Fuwa Souffle Pancake Mix is the effortless way to achieve just that without using an electric mixer or beater!

Morinaga’s Fuwa Fuwa Souffle Pancake Mix is the effortless way to achieve just that without using an electric mixer or beater!

Ingredients: 

Morinaga Fuwa Fuwa Souffle Pancake Mix - 80g
Soy milk/ Milk - 40ml
1 Egg

How to make: 

1. Add the egg and milk to a mixing bowl. Mix well.
2. Add 1 pack of souffle pancake mix (80g) into the bowl and mix until smooth.
3. Preheat your pan with medium heat. Once the pan has been preheated, place it over a dampened towel to cool down momentarily.
4. Add a moderate amount of oil to the pre-heated pan.
5. Add the batter to the pan and switch to low heat.
6. Heat the souffle pancake for 3 minutes and flip it to the other side when small bubbles begin to surface.
7. Heat the other side of the pancake for 3 more minutes until golden brown.
   Serve with your favorite topping and enjoy!

Spot On’s Tips: Want more airy, fluffy souffle pancakes? Using a rounder whisk when mixing allows more air to enter the batter!

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