Southern Biscuit Self-Rising Biscuits
Southern Biscuit Self-Rising Biscuits

Southern Biscuit Self-Rising Biscuits

sb self-rising flourPrep Time: 5 Minutes
Total Time: 15 Minutes
Yield: 12 Biscuits

Ingredients:

  • 2 C Southern Biscuit Self-Rising Flour
  • 2/3 to 3/4 C Milk (or Buttermilk)
  • 1/2 Stick Grated Unsalted Butter (Cold)
  • 2 T Melted Butter (optional)

Directions:

  1. Preheat oven to 425°.
  2. Measure flour into bowl, add grated butter, and mix lightly to combined.
  3. Add buttermilk and stir until flour mixture is moistened.
  4. Turn dough onto floured surface. Press dough to flatten and fold. Repeat the flattening and folding process 3 times.
  5. Roll dough to desired thickness and cut biscuits using desired biscuit cutter (do not twist biscuit cutter).
  6. Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and brush with melted butter (optional).

Southern Biscuit Self-Rising Biscuits

sb self-rising flourPrep Time: 5 Minutes
Total Time: 15 Minutes
Yield: 12 Biscuits

Ingredients:

  • 2 C Southern Biscuit Self-Rising Flour
  • 2/3 to 3/4 C Milk (or Buttermilk)
  • 1/2 Stick Grated Unsalted Butter (Cold)
  • 2 T Melted Butter (optional)

Directions:

  1. Preheat oven to 425°.
  2. Measure flour into bowl, add grated butter, and mix lightly to combined.
  3. Add buttermilk and stir until flour mixture is moistened.
  4. Turn dough onto floured surface. Press dough to flatten and fold. Repeat the flattening and folding process 3 times.
  5. Roll dough to desired thickness and cut biscuits using desired biscuit cutter (do not twist biscuit cutter).
  6. Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and brush with melted butter (optional).

Tenda-Bake Buttermilk Pancakes

pancake mix 6ozPrep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Pancakes (5” in diameter)

Ingredients:

  • 2 Cups Tenda-Bake Buttermilk Pancake & Waffle Mix
  • 1 Cup Milk (or water)

Directions:

  1. Heat griddle to 350 degrees, or heat stove top pan on medium heat.
  2. Whisk together Tenda-Bake Buttermilk Pancake & Waffle Mix with milk (or water).
  3. Pour roughly ¼ cup of batter onto griddle and cook for 1 to 1 ½ minutes. Flip the pancake and cook for another 1 to 1 ½ minutes, or until golden brown.
Southern Biscuit Formula L Biscuits

Tenda-Bake Buttermilk Pancakes

pancake mix 6ozPrep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Pancakes (5” in diameter)

Ingredients:

  • 2 Cups Tenda-Bake Buttermilk Pancake & Waffle Mix
  • 1 Cup Milk (or water)

Directions:

  1. Heat griddle to 350 degrees, or heat stove top pan on medium heat.
  2. Whisk together Tenda-Bake Buttermilk Pancake & Waffle Mix with milk (or water).
  3. Pour roughly ¼ cup of batter onto griddle and cook for 1 to 1 ½ minutes. Flip the pancake and cook for another 1 to 1 ½ minutes, or until golden brown.
Tenda-Bake Buttermilk Pancakes
Southern Biscuit Formula L Chicken Pot Pie
Southern Biscuit Formula L Chicken Pot Pie

Southern Biscuit Formula L Chicken Pot Pie

sb forml biscuit mix

Prep Time: 5 Minutes
Total Time: 30 Minutes
Yields: 10 Servings

Ingredients:

  • 1 ½ Cups Southern Biscuit Formula L Complete Biscuit Mix
  • 1 Cup Milk
  • 10 oz Can of Cooked Chicken
  • 15 oz Can of Peas and Carrots
  • 10 oz Can of Cream of Chicken Soup

Directions:

  1. Heat oven to 350°.
  2. Drain canned chicken then mix in a bowl with peas and carrots, and cream of chicken soup.
  3. Spray baking dish with cooking oil and pour in pot pie filling.
  4. Mix Southern Biscuit Formula L Complete Biscuit Mix with milk in a bowl. Combine ingredients until there are no dry pockets of mix left.
  5. Pour pot pie biscuit crust atop the pot pie filling.
  6. Bake for 25 minutes until the pot pie crust is golden brown.

Southern Biscuit Formula L Chicken Pot Pie

sb forml biscuitmix

Prep Time: 5 Minutes
Total Time: 30 Minutes
Yields: 10 Servings

Ingredients:

  • 1 ½ Cups Southern Biscuit Formula L Complete Biscuit Mix
  • 1 Cup Milk
  • 10 oz Can of Cooked Chicken
  • 15 oz Can of Peas and Carrots
  • 10 oz Can of Cream of Chicken Soup

Directions:

  1. Heat oven to 350°.
  2. Drain canned chicken then mix in a bowl with peas and carrots, and cream of chicken soup.
  3. Spray baking dish with cooking oil and pour in pot pie filling.
  4. Mix Southern Biscuit Formula L Complete Biscuit Mix with milk in a bowl. Combine ingredients until there are no dry pockets of mix left.
  5. Pour pot pie biscuit crust atop the pot pie filling.
  6. Bake for 25 minutes until the pot pie crust is golden brown.

Tenda-Bake Corn Muffins

yellow-corn-meal-mix

Prep Time: 5 Minutes
Total Time: 25 Minutes
Yields: 12 Corn Muffins


Ingredients:

  • 2 Cups Tenda-Bake Yellow Corn Meal Mix
  • 1 Large Egg
  • 1 ¼ Cup Milk
  • ½ Stick Melted Butter (or ¼ Cup Vegetable Oil)
  • ¼ Cup Sugar
  • Cooking Spray

Directions:

  1. Preheat oven to 400°.
  2. In a large bowl, whisk together egg, milk, sugar, melted butter and Tenda-Bake Yellow Cornmeal Mix.
  3. Pour into greased muffin cups approximately ¾ full (For cornbread substitute the muffin tin with a 9”x 9” baking dish).
  4. Bake for 20 minutes and let cook for 5 minutes before serving.
Tenda-Bake Corn Muffins

Tenda-Bake Corn Muffins

yellow-corn-meal-mix

Prep Time: 5 Minutes
Total Time: 25 Minutes
Yields: 12 Corn Muffins


Ingredients:

  • 2 Cups Tenda-Bake Yellow Corn Meal Mix
  • 1 Large Egg
  • 1 ¼ Cup Milk
  • ½ Stick Melted Butter (or ¼ Cup Vegetable Oil)
  • ¼ Cup Sugar
  • Cooking Spray

Directions:

  1. Preheat oven to 400°.
  2. In a large bowl, whisk together egg, milk, sugar, melted butter and Tenda-Bake Yellow Corn Meal Mix.
  3. Pour into greased muffin cups approximately ¾ full (For cornbread substitute the muffin tin with a 9”x 9” baking dish).
  4. Bake for 20 minutes and let cook for 5 minutes before serving.
Tenda-Bake Corn Muffins
Tenda-Bake Fried Okra
Tenda-Bake Fried Okra

Tenda-Bake Fried Okra

white-corn-meal-mix

Yield: 2 Servings

Ingredients:

  • 1 C Tenda-Bake White Corn Meal Mix
  • 1 ½ C Fresh Okra Sliced
  • 1 Large Egg (beaten)
  • ¼ t Salt
  • ¼ t Black Pepper
  • ¼ t Garlic Powder
  • ¼ Buttermilk

Directions:

  1. Pre heat oil to 375°
  2. In a bowl, combine okra, egg and buttermilk and allow to soak for 10 minutes
  3. In a separate bowl mix together Tenda-Bake Corn Meal Mix, salt, pepper and garlic powder
  4. Roll okra in seasoned cornmeal mix and drop into fryer. Cook for 1-2 minutes or until lightly golden brown.
  5. Remove from oil and allow to drain on cooling rack or paper towels. Season with additional salt for taste.

Tenda-Bake Fried Okra

white-corn-meal-mix

Yield: 2 Servings

Ingredients:

  • 1 C Tenda-Bake White Corn Meal Mix
  • 1 ½ C Fresh Okra Sliced
  • 1 Large Egg (beaten)
  • ¼ t Salt
  • ¼ t Black Pepper
  • ¼ t Garlic Powder
  • ¼ Buttermilk

Directions:

  1. Pre heat oil to 375°
  2. In a bowl, combine okra, egg and buttermilk and allow to soak for 10 minutes
  3. In a separate bowl mix together Tenda-Bake Corn Meal Mix, salt, pepper and garlic powder
  4. Roll okra in seasoned cornmeal mix and drop into fryer. Cook for 1-2 minutes or until lightly golden brown.
  5. Remove from oil and allow to drain on cooling rack or paper towels. Season with additional salt for taste.

Southern Biscuit Blueberry Muffins

self-rising-flour

Prep Time: 5 Minutes
Total Time: 20 Minutes
Yield: 8 Muffins

Ingredients:

  • 1 ½ C Southern Biscuit Self-Rising Flour
  • ¾ C Granulated Sugar
  • 1/3 C Melted Butter
  • 1 t Vanilla Extract
  • 1 Large Egg
  • 1/3 C Milk
  • 6 oz Frozen or Fresh Blueberries

Directions:

  1. Preheat oven to 400°.
  2. In a bowl combine Southern Biscuit Self-Rising Flour and sugar.
  3. In a separate bowl, combine melted butter, egg, milk and vanilla.
  4. Add dry ingredients to wet ingredients and fold to combine making sure not to over mix. Lumps are okay.
  5. Fold in blueberries and pour batter evenly into muffin cups.
  6. Bake for 15-18 minutes. Check with a toothpick to insure doneness. Allow to cool before serving.
Southern Biscuit Blueberry Muffins

Southern Biscuit Blueberry Muffins

self-rising-flour

Prep Time: 5 Minutes
Total Time: 20 Minutes
Yield: 8 Muffins

Ingredients:

  • 1 ½ C Southern Biscuit Self-Rising Flour
  • ¾ C Granulated Sugar
  • 1/3 C Melted Butter
  • 1 t Vanilla Extract
  • 1 Large Egg
  • 1/3 C Milk
  • 6 oz Frozen or Fresh Blueberries

Directions:

  1. Preheat oven to 400°.
  2. In a bowl combine Southern Biscuit Self-Rising Flour and sugar.
  3. In a separate bowl, combine melted butter, egg, milk and vanilla.
  4. Add dry ingredients to wet ingredients and fold to combine making sure not to over mix. Lumps are okay.
  5. Fold in blueberries and pour batter evenly into muffin cups.
  6. Bake for 15-18 minutes. Check with a toothpick to insure doneness. Allow to cool before serving.
Southern Biscuit Blueberry Muffins
Tenda-Bake Classic Chocolate Chip Cookies
Tenda-Bake Classic Chocolate Chip Cookies

Tenda-Bake Classic Chocolate Chip Cookies

all purpose flour

Prep Time: 5 Minutes
Total Time: 15 Minutes
Yield: 24 Cookies

Ingredients:

  •  2 ¼ C Tenda Bake All-Purpose Flour
  • • 1 C Butter (softened)
  • ¾ C Granulated Sugar
  • ¾ C Light Brown Sugar
  • 2 Eggs
  • 2 t Vanilla Extract
  • 1 t Baking Soda
  • 2 C Chocolate Chips

Directions:

  1. Preheat oven to 375°.
  2. Combine flour and baking soda in a small bowl and set aside.
  3. Cream together butter, sugar, brown sugar and vanilla extract.
  4. Add egg one at time and mix to combine.
  5. Gradually add in flour, do not over mix. Stir in chocolate chips.
  6. Drop rounded tablespoon size balls of dough onto greased cookie sheet about 2 inches apart.
  7. Bake for 9-11 minutes. Allow to cool 2 minutes on baking sheet before serving.

Tenda-Bake Classic Chocolate Chip Cookies

all purpose flour

Prep Time: 5 Minutes
Total Time: 15 Minutes
Yield: 24 Cookies

Ingredients:

  •  2 ¼ C Tenda Bake All-Purpose Flour
  • 1 C Butter (softened)
  • ¾ C Granulated Sugar
  • ¾ C Light Brown Sugar
  • 2 Eggs
  • 2 t Vanilla Extract
  • 1 t Baking Soda
  • 2 C Chocolate Chips

Directions:

  1. Preheat oven to 375°.
  2. Combine flour and baking soda in a small bowl and set aside.
  3. Cream together butter, sugar, brown sugar and vanilla extract.
  4. Add egg one at time and mix to combine.
  5. Gradually add in flour, do not over mix. Stir in chocolate chips.
  6. Drop rounded tablespoon size balls of dough onto greased cookie sheet about 2 inches apart.
  7. Bake for 9-11 minutes. Allow to cool 2 minutes on baking sheet before serving.

Tenda-Bake Banana Bread

unbleached all-purpose flour

Prep Time: 5 Minutes
Total Time: 65 Minutes
Yield: 1 Loaf

Ingredients:

  • 3 C Tenda-Bake Unbleached Flour
  • 1 Stick Butter (softened)
  • 2 Eggs
  • 2 t Baking Soda
  • 2 t Vanilla
  • ½ C Granulated Sugar
  • 3 Ripe Bananas

Directions:

  1. Preheat oven to 325°
  2. In a mixer, whip butter until soft. Add Vanilla, eggs, bananas, and sugar. Mix on low to combine.
  3. Mix in Tenda-Bake Unbleached Flour and baking soda. Do not over mix.
  4. Pour batter into loaf pan and bake for 60-70 minutes. Allow to cool slightly before removing from loaf pan.
Tenda-Bake Banana Bread

Tenda-Bake Banana Bread

unbleached all-purpose flour

Prep Time: 5 Minutes
Total Time: 65 Minutes
Yield: 1 Loaf

Ingredients:

  • 3 C Tenda-Bake Unbleached Flour
  • 1 Stick Butter (softened)
  • 2 Eggs
  • 2 t Baking Soda
  • 2 t Vanilla
  • ½ C Granulated Sugar
  • 3 Ripe Bananas

Directions:

  1. Preheat oven to 325°
  2. In a mixer, whip butter until soft. Add Vanilla, eggs, bananas, and sugar. Mix on low to combine.
  3. Mix in Tenda-Bake Unbleached Flour and baking soda. Do not over mix.
  4. Pour batter into loaf pan and bake for 60-70 minutes. Allow to cool slightly before removing from loaf pan.
Tenda-Bake Banana Bread
Tenda-Bake Seasoned Flour Fried Chicken Tenders
Tenda-Bake Seasoned Flour Fried Chicken Tenders

Tenda-Bake Seasoned Flour Fried Chicken Tenders

seasoned-flour

Yield: 2 LBS of Chicken

Ingredients:

  • 8oz Box Tenda-Bake Seasoned Flour
  • 2 LBS Chicken Tenders

Directions:

  1. Heat Oil to 350°.
  2. Place Tenda-Bake Seasoned Flour in a shallow dish large enough to coat tenders in flour.
  3. Rinse chicken in cold water, dry with paper towels, and coat in Tenda-Bake Seasoned Flour.
  4. Deep fry for 6-8 minutes until chicken is done and cooked to internal temperature of 165°.

Tenda-Bake Seasoned Flour Fried Chicken Tenders

seasoned-flour

Yield: 2 LBS of Chicken

Ingredients:

  • 8oz Box Tenda-Bake Seasoned Flour
  • 2 LBS Chicken Tenders

Directions:

  1. Heat Oil to 350°.
  2. Place Tenda-Bake Seasoned Flour in a shallow dish large enough to coat tenders in flour.
  3. Rinse chicken in cold water, dry with paper towels, and coat in Tenda-Bake Seasoned Flour.
  4. Deep fry for 6-8 minutes until chicken is done and cooked to internal temperature of 165°.

Tenda-Bake Organic Wheat Bread

unbleached all-purpose flour

Yield: 2 Loafs

Ingredients:

  • 5 ½ to 6 C Tenda Bake Organic Whole Wheat Flour
  • 1 package active dry yeast
  • ½ Water (105° to 115°)
  • 1 ¾ C Milk
  • 2 T Sugar
  • 2 T Vegetable Oil

Directions:

  1. In a bowl combine yeast and warm water. Allow to bloom for 5 minutes.
  2. In a separate bowl combine Tenda-Bake Organic Flour, salt, and sugar.
  3. Add vegetable oil to the bowl of yeast.
  4. Add in 1 cup at a time of the flour mixture until a dough is formed.
  5. On a lightly floured surface, knead dough for 10 minutes adding flour if necessary.
  6. Place dough into a greased bowl and allow to rest for 10 minutes.
  7. Punch down dough and divide into two equal halves and cover with damp cloth and allow to rest another 10 minutes.
  8. Flatten dough and form into desired shape. Place into 8”x4” loaf pans and allow to rise for 45-60 minutes in a warm environment.
  9. Heat oven to 375° and bake bread for 45-60 minutes. Allow to cool slightly before attempting to remove from pan. Allow to completely cool on wire rack.
Tenda-Bake Organic Wheat Bread

Tenda-Bake Organic Wheat Bread

self-rising-flour

Prep Time: 5 Minutes
Total Time: 20 Minutes
Yield: 8 Muffins

Ingredients:

  • 1 ½ C Southern Biscuit Self-Rising Flour
  • ¾ C Granulated Sugar
  • 1/3 C Melted Butter
  • 1 t Vanilla Extract
  • 1 Large Egg
  • 1/3 C Milk
  • 6 oz Frozen or Fresh Blueberries

Directions:

  1. Preheat oven to 400°.
  2. In a bowl combine Southern Biscuit Self-Rising Flour and sugar.
  3. In a separate bowl, combine melted butter, egg, milk and vanilla.
  4. Add dry ingredients to wet ingredients and fold to combine making sure not to over mix. Lumps are okay.
  5. Fold in blueberries and pour batter evenly into muffin cups.
  6. Bake for 15-18 minutes. Check with a toothpick to insure doneness. Allow to cool before serving.
Tenda-Bake Organic Wheat Bread
Tenda-Bake All-Purpose Pound Cake
Tenda-Bake All-Purpose Pound Cake

Tenda-Bake All-Purpose Pound Cake

seasoned-flour

Yield: 8-10 Servings

Ingredients:

  • 2 C Tenda-Bake All-Purpose Flour
  • 5 Eggs
  • 1 t Vanilla
  • ½ t Almond Extract
  • 2 Sticks Butter (Softened)
  • 1 ½ C Sugar
  • ¼ t Salt

Directions:

  1. Preheat oven to 325°.
  2. Combine flour and salt in a bowl and set aside.
  3. Cream together butter, sugar, almond extract, and vanilla extract.
  4. Scrape sides of bowl and mix for 1 additional minute.
  5. Add eggs one at a time until combined.
  6. Add flour mixture in 1/3 at a time. Do not overmix.
  7. Scape batter into 9x5 pan lined with parchment paper on the bottom, or greased and floured, and spread evenly.
  8. Bake for 60 minutes. Insert with toothpick and make sure it comes out clean to assure cake is fully cooked.
  9. Let cool on a rack for 10-15 minutes.

Tenda-Bake All-Purpose Pound Cake

seasoned-flour

Yield: 8-10 Servings

Ingredients:

  • 2 C Tenda-Bake All-Purpose Flour
  • 5 Eggs
  • 1 t Vanilla
  • ½ t Almond Extract
  • 2 Sticks Butter (Softened)
  • 1 ½ C Sugar
  • ¼ t Salt

Directions:

  1. Preheat oven to 325°.
  2. Combine flour and salt in a bowl and set aside.
  3. Cream together butter, sugar, almond extract, and vanilla extract.
  4. Scrape sides of bowl and mix for 1 additional minute.
  5. Add eggs one at a time until combined.
  6. Add flour mixture in 1/3 at a time. Do not overmix.
  7. Scape batter into 9x5 pan lined with parchment paper on the bottom, or greased and floured, and spread evenly.
  8. Bake for 60 minutes. Insert with toothpick and make sure it comes out clean to assure cake is fully cooked.
  9. Let cool on a rack for 10-15 minutes.

Tenda-Bake Buttermilk Chocolate Chip Waffles

unbleached all-purpose flour

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Waffles (5” in diameter)

Ingredients:

  • 2 Cups Tenda-Bake Buttermilk Pancake & Waffle Mix
  • 1 Cup Milk (or water)
  • 1 Cup Semi-Sweet Chocolate Chips
  • Whipped Cream

Directions:

  1. Heat waffle maker using machine directions.
  2. Whisk together Tenda-Bake Buttermilk Pancake & Waffle Mix with milk (or water). Mix chocolate chips into the batter.
  3. Pour roughly ¼ cup of batter onto waffle maker and cook using times listed on machines directions.
  4. Top with whipped cream, extra chocolate chips, and fresh fruit.
Tenda-Bake Buttermilk Chocolate Chip Waffles

Tenda-Bake Buttermilk Chocolate Chip Waffles

unbleached all-purpose flour

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Waffles (5” in diameter)

Ingredients:

  • 2 Cups Tenda-Bake Buttermilk Pancake & Waffle Mix
  • 1 Cup Milk (or water)
  • 1 Cup Semi-Sweet Chocolate Chips
  • Whipped Cream

Directions:

  1. Heat waffle maker using machine directions.
  2. Whisk together Tenda-Bake Buttermilk Pancake & Waffle Mix with milk (or water). Mix chocolate chips into the batter.
  3. Pour roughly ¼ cup of batter onto waffle maker and cook using times listed on machines directions.
  4. Top with whipped cream, extra chocolate chips, and fresh fruit.
Tenda-Bake Buttermilk Chocolate Chip Waffles
Tenda-Bake Reese’s Waffles
Tenda-Bake Reese’s Waffles

Tenda-Bake Reese’s Waffles

seasoned-flour

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Waffles (5” in diameter)

Ingredients:

  • 2 Cups Tenda-Bake Original Pancake & Waffle Mix
  • 1 Cup Milk (or water)
  • 1 Cup Chopped Reese’s Peanut Butter Cups
  • Whipped Cream

Directions:

  1. Heat waffle maker using machine directions.
  2. Whisk together Tenda-Bake Original Pancake & Waffle Mix with milk (or water). Mix Reese’s Peanut Butter Cups into the batter.
  3. Pour roughly ¼ cup of batter onto waffle maker and cook using times listed on machines directions.
  4. Top with whipped cream, extra chopped Reese’s Peanut Butter Cups, and fresh fruit.

Tenda-Bake Reese’s Waffles

seasoned-flour

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Waffles (5” in diameter)

Ingredients:

  • 2 Cups Tenda-Bake Original Pancake & Waffle Mix
  • 1 Cup Milk (or water)
  • 1 Cup Chopped Reese’s Peanut Butter Cups
  • Whipped Cream

Directions:

  1. Heat waffle maker using machine directions.
  2. Whisk together Tenda-Bake Original Pancake & Waffle Mix with milk (or water). Mix Reese’s Peanut Butter Cups into the batter.
  3. Pour roughly ¼ cup of batter onto waffle maker and cook using times listed on machines directions.
  4. Top with whipped cream, extra chopped Reese’s Peanut Butter Cups, and fresh fruit.

Tenda-Bake Maple Burst Pancakes

unbleached all-purpose flour

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Pancakes (5” in diameter)

Ingredients:

  • 2 Cups Tenda-Bake Maple Burst Pancake & Waffle Mix
  • 1 Cup Milk (or water)

Directions:

  1. Heat griddle to 350 degrees, or heat stove top pan on medium heat.
  2. Whisk together Tenda-Bake Maple Burst Pancake & Waffle Mix with milk (or water).
  3. Pour roughly ¼ cup of batter onto griddle and cook for 1 to 1 ½ minutes. Flip the pancake and cook for another 1 to 1 ½ minutes, or until golden brown.
Tenda-Bake Maple Burst Pancakes

Tenda-Bake Maple Burst Pancakes

unbleached all-purpose flour

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Pancakes (5” in diameter)

Ingredients:

  • 2 Cups Tenda-Bake Maple Burst Pancake & Waffle Mix
  • 1 Cup Milk (or water)

Directions:

  1. Heat griddle to 350 degrees, or heat stove top pan on medium heat.
  2. Whisk together Tenda-Bake Maple Burst Pancake & Waffle Mix with milk (or water).
  3. Pour roughly ¼ cup of batter onto griddle and cook for 1 to 1 ½ minutes. Flip the pancake and cook for another 1 to 1 ½ minutes, or until golden brown.
Tenda-Bake Maple Burst Pancakes
Tenda-Bake Maple Burst Waffles
Tenda-Bake Maple Burst Waffles

Tenda-Bake Maple Burst Waffles

seasoned-flour

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Waffles (5” in diameter)

Ingredients:

  • 2 Cups Tenda-Bake Maple Burst Pancake & Waffle Mix
  • 1 Cup Milk (or water)

Directions:

  1. Heat waffle maker using machine directions.
  2. Whisk together Tenda-Bake Maple Burst Pancake & Waffle Mix with milk (or water).
  3. Pour roughly ¼ cup of batter onto waffle maker and cook using times listed on machines directions.

Tenda-Bake Maple Burst Waffles

seasoned-flour

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Waffles (5” in diameter)

Ingredients:

  • 2 Cups Tenda-Bake Maple Burst Pancake & Waffle Mix
  • 1 Cup Milk (or water)

Directions:

  1. Heat waffle maker using machine directions.
  2. Whisk together Tenda-Bake Maple Burst Pancake & Waffle Mix with milk (or water).
  3. Pour roughly ¼ cup of batter onto waffle maker and cook using times listed on machines directions.