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Eggs-ellent Holiday Recipes


Pancake Gift Mix and Apple Pancakes

Prep Time: 15 minutes
Cook Time: 4 to 5 minutes
Makes: 9 pancakes for each half of dry mixture

  • 3 cups all-purpose flour
  • 3/4 cup diced dried apples
  • 3 tablespoons granulated sugar
  • 2 tablespoons baking powder
  • 1-1/2 tablespoons ground cinnamon
  • 1-1/2 teaspoons salt


  • 1 large egg
  • 3/4 cup milk
  • 2 tablespoons vegetable oil
  • 1-1/2 cups Dry Pancake Mix


  1. For Dry Pancake Mix, COMBINE all ingredients in a clear 2-quart container with a tight fitting lid.  COVER with lid.  STORE in a cool dry place until ready to give as a gift.
  2. For Apple Pancakes, COMBINE milk, egg and oil in a medium mixing bowl.
  3. WHISK in 1-1/2 cups of the dry mix until batter is moistened but still has small lumps in it.
  4. Meanwhile, SPRAY a griddle or large skillet with cooking spray.  HEAT on medium-high heat.
  5. PORTION mixture using a 1/4 cup measure for each pancake onto cooking surface. 
  6. COOK 1 to 2 minutes per side or until bubbles appear on surface.  TURN and continue cooking until surface is light golden brown.


  • Attach a festive recipe card with dry mix ingredients and additional ingredients needed to make the pancakes to the container before giving.
  • Serve pancakes with maple syrup or your favorite pancake syrup.
  • Dry mix can be prepared and held in container up to 2 weeks before giving as a gift.

Nutrition information per serving (1 pancake): 143 calories; 4g total fat; 1g saturated fat; 2g polyunsaturated fat; 2g monounsaturated fat; 23mg cholesterol; 418mg sodium; 23g carbohydrate; 1g dietary fiber; 4g protein; 52.8IU Vitamin A; 4.8IU Vitamin D; 42.0mcg folate; 70.4mg calcium; 1mg iron; 21.9mg choline.




  • 4 eggs
  • 1 (18.25-oz) package yellow cake mix
  • 1 (12-ounce) container frozen orange juice concentrate, thawed and divided
  • 1 (11-ounce) can mandarin orange sections, drained
  • 1/3 cup oil
  • 3 cups confectioners’ sugar
  • ¼ -1/2 cup orange juice or water


  1. COMBINE cake mix, eggs, 1 cup of orange juice concentrate, orange sections and oil in a large bowl and beat with an electric mixer for 2-3 minutes or until well blended. 
  2. COAT miniature muffin tins with vegetable spray. SPOON batter into muffin cups. 
  3. BAKE in a preheated 350F oven for 10 minutes. 
  4. Place a cooling rack over parchment paper. COOL mini cupcakes slightly, loosen  and gently remove to a cooling rack. 
  5. REPEAT with remaining batter.**
  6. In a bowl COMBINE powdered sugar, ½ cup of orange juice concentrate and ¼-1/2 cup orange juice or water. Beat until smooth. 
  7. DIP each mini cupcake in glaze and drain on cooling rack. 
Yield:  7-8 dozen mini cupcakes. 
**Cupcakes may be frozen, thawed and then dipped in the glaze.


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