Tag Archives: Pancakes

Happy July from Augason Farms

Happy July! It’s time for firecrackers and fireworks, gatherings with family and friends and delicious pancake breakfasts parties. To help you with all of your fun functions this month, Augason Farms is here to help you with all the food you’ll need to prepare.

For Your Breakfast Events

Pancake breakfasts are a popular event in Utah for both the Fourth of July and Pioneer Day. These are commonly bigger community gatherings, which means a lot of food is needed! Augason Farms has a number of delicious bakery mixes that can make your prep much easier. Here are a few of our most popular items and variations on how to prepare them.

  • Buttermilk Pancake Mix- Augason Farms Buttermilk Pancake Mix is made from high quality flours that are blended to perfection. All you need to do is add water to prepare them. Full of wholesome goodness and irresistible flavor, a plate of steaming hot buttermilk pancakes with your favorite fruit or syrup generously poured over the top makes a perfect breakfast.

Variations: Substitute water for sour cream to make a thick, tangy variation. Keep bowls of cut up fruit, like bananas, strawberries and blueberries, next to your griddles so anyone can easily customize their pancakes. Mix to easily and quickly make waffles, biscuits, muffins and scones. The possibilities are abundant!

  • Honey White Bread, Scone & Roll Mix- Augason Farms Honey White Bread, Scone and Roll Mix is a delicious, nourishing mix that can be used in a variety of ways. It is simple to make—just add water, oil and yeast. Their satisfying flavor and texture is filling and nourishing.

Variations: Scones are a favorite breakfast dish! Simply deep-fry the dough in vegetable or canola oil and top with honey butter and powdered sugar. Follow the instructions for honey white bread, and add cinnamon chips to the dough for a spicy twist to your favorite French toast.

  • Blueberry Muffin Mix- Augason Farms Blueberry Muffin Mix is simple to make and full of flavorful blueberry bits. A baking classic with a touch of homemade goodness, these muffins are a welcome treat with the sweet taste of just picked blueberries.

Variations: For a zesty and tasty breakfast treat, bake the muffin mix in a doughnut pan. Mix up a glaze of powdered sugar, lemon zest and juice and a splash of milk and top with the doughnuts once they’re out of the oven.

Augason Farms is offering a special promotion this month only: Buy peanut butter and eggs and get buttermilk pancakes for free!

Keep Grains in Your Diet

Wheat and gluten have been getting a bad reputation lately, but unless you have celiac disease or gluten sensitivity, you don’t want to miss out on the benefits of whole grains. Here are a few benefits to including oats, wheat products and granola in your daily diet.

  1. Whole grains contain a lot of fiber, particularly oats. Because fiber digests slowly, fiber helps you feel fuller for longer. It can also help control blood sugar, lower cholesterol levels and reduce the risk of colon cancer.
  2. Whole grains promote heart health and lower the risk of heart disease. Not only can whole grains like wheat, oats and brown rice lower your “bad” cholesterol, it can also help lower triglycerides—both of which are major contributors to heart disease. It can also help lower your blood pressure.
  3. Whole grains can help you control your weight. One study revealed that women who consumed whole grains, versus refined grains, had a 49% lower risk of weight gain over a period of time.

It doesn’t have to be hard to find grains and oats to use in your meal planning. Augason Farms has a variety of delicious grain products that you can keep stocked in your pantry and food storage for your everyday and emergency needs, including:

  • Augason Farms Regular Rolled Oats– these make for a good hot or cold cereal that gives long lasting energy and can be added to many recipes, including protein bites, granola and smoothies.
  • Augason Farms Long Grain Brown Rice- Brown rice bran and germ layers contain more nutrients than white rice, making it a naturally healthy choice for your food storage supply and everyday use. And because it stays fluffy after cooking, it’s ideal for use in salads, casseroles and stir-fry dishes.
  • Augason Farms Hard White Wheat- When ground, hard white wheat produces light colored flour, while retaining its whole grain goodness and nutrition. It’s perfect for bread making, especially French bread and pizza crusts.

The best part is, when you buy Augason Farms’ products, you are choosing to purchase high quality products that you can feel good about. We are proud to provide our customers with solutions for long-term storage and short-term emergency preparedness.

 

Free Pancakes with De Wafelbakkers

As Summer is starting, we are always looking for ways to get a delicious breakfast quickly so we can enjoy the warm weather. De Wafelbakkers helps us do just that! Their pancakes are ready to go so you can heat them up and enjoy! They are packed with whole ingredients to provide a quality experience every time. From now through June 30, come in and buy two De Wafelbakkers products using your rewards phone number and be entered to win free pancakes for a year! Breakfast could be a breeze for a whole year so come in today!

For complete terms click here.

Healthy Up Your Pancakes

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Pancakes are often thought of as a hearty breakfast option. Perhaps this is due, in part, to rich tales of burley, plaid-shirted, flapjack-eating Paul Bunyan and his axemen. I hate to ruin your illusion, but this gargantuan lumberjack was not dining on your typical fluffy, white pancakes to fuel his heroic exploits. Traditional pancakes, made primarily from water and whole grains, were first consumed more than 30,000 years ago and have been a nutritious staple of many cultures since, including the lumberjacks of the north east that inspired the tall tales. It’s only in the past 100 years that we’ve transitioned to sugary batters made with refined flours and covered in syrups, sauces, jams, and jellies. While the modern dessert-like pancake is not likely to provide the solid nutrition you need to start your day, you can healthy it up. Here are a few tips to bring the hearty back to your pancakes:

  • Look for 100%-whole-grain mixes – You don’t have to be Julia Child to make a great hearty pancake. Bob’s Red Mill, Hodgson Mill, Wheat Montana Farms and Bakery, and Kodiak Cakes all make great pancake mixes from 100% whole grains.
  • Watch for added sugar – Buy pancake mixes with less than 4 g sugar per serving and look for recipes with no more than 1 tbsp sugar per cup flour (1/4 cup sugar per 4 cups flour). You can reduce the sugar or completely eliminate it from your recipes yourself as well.
  • Think portions and food pairings– Eating a small sugary pancake with a more nutritious entre can still be a healthy meal. A favorite brunch of mine is a frittata made with egg and sautéed vegetables and a four inch pancake with strawberries and whipped cream for dessert.
  • Flavor with fresh fruit and spices – Skip the syrup and use fresh bananas, berries, peaches, unsweetened applesauce, or other fruit to top your pancakes. Cinnamon, nutmeg, and vanilla are among the many spices that can add flavor to your pancakes without the sugar.
  • Add nuts – Nuts are a great source of fiber, protein, healthy fats, and a variety of other nutrients. Chopped nuts can be added to any pancake recipe or mix without modifying it and nut butters make delicious spreads.
  • Incorporate veggies – Pumpkin, squash, sweet potato, and carrots all make great sweet pancakes. Zucchini, onion, and leafy greens are best as savory pancakes. Pumpkin or sweet potato pancake mixes are also common but look for one with at least 25% of your daily intake of vitamin A to ensure it has a substantial amount of these vegetables.

Try these yummy recipes:

Pumpkin Chocolate Chip Pancakes

Ingredients:

  • 1 cup of dry pancake mix
  • 1 cup of sweetened pumpkin puree
  • 1 cup of chocolate chips

Directions:

  1. Turn on griddle to medium heat.
  2. In a large bowl, combine the pancake mix with the pumpkin puree and chocolate chips.
  3. Lightly spray your griddle and pour pancake batter onto griddle.
  4. Once pancakes are bubbling, flip to cook other side.
  5. Remove from griddle and serve. Top with your favorite pancake toppings.

Apple Pie Pancakes

Ingredients:

Apple Pie Filling and Topping

  • 1 large apple
  • ¼ cup unpacked brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • pinch of salt

Batter

  • 3 cups all-purpose flour
  • 1½ tablespoons baking powder
  • 1½ teaspoons salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon ground nutmeg
  • 4 tablespoons sugar
  • 2½ cups buttermilk
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • ⅓ cup chopped lightly roasted unsalted almonds

Instructions

  1. Preheat the oven to 200 degrees.
  2. Finely dice the apple and coat with the brown sugar, cinnamon and salt. Toss in a skillet and cook on medium, until the apples are softened. Set aside.
  3. In a bowl, mix together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and sugar. Set aside.
  4. In a separate bowl, mix together the buttermilk, butter, and eggs and mix well to combine. Fold in in the dry ingredients and then half the apple mixture. Be careful not to over mix, it should be lumpy.
  5. Turn on griddle to medium heat.
  6. Pour pancake batter onto griddle. Once pancakes are bubbling, flip to cook other side.
  7. Remove from griddle and serve. Top your stacks of pancakes with the remaining apple pie filling and any other toppings you may like.

Cinnamon Roll Pancakes

Ingredients:

Cinnamon Filling:

  • ¼ cup butter, melted
  • 1/4 cup + 2 tablespoons packed brown sugar
  • 1/2 tablespoon ground cinnamon

Cream Cheese Glaze:

  • ¼ cup butter
  • 2-ounces cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Pancakes:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 1 tablespoon oil

Directions:

  1. Prepare the cinnamon filling: In a bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.
  2. Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
  3. Prepare the pancake batter: In a bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
  4. Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Pour batter on the griddle and spread the batter into a circle using a spoon or spatula. Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Flip pancake and cook other side. Serve pancakes topped with a drizzle of glaze.