Spiced Chai Crumb Cake

PREP
10 minutes
TOTAL TIME
35 minutes
SERVINGS
12 servings
1 Krusteaz® Cinnamon Swirl Crumb Cake Mix
3 chai tea bags (any brand)
2/3 cup water
1/4 cup vegetable oil
1 egg
1 pouch Cinnamon Crumb topping
STEP 1

Bring 2/3 cup water to a boil. Pour over tea bags and let steep 5 minutes. Remove and discard tea bags.

STEP 2

Heat oven to 350°F. Lightly grease 8x8-inch baking pan.

STEP 3

Combine tea, vegetable oil, egg and crumb cake mix until blended. Spoon half of batter into pan and spread evenly. Sprinkle half of cinnamon topping over batter.

STEP 4

Drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter.

STEP 5

Bake 40-45 or until toothpick inserted in center comes out clean.

Tip: For an extra boost of chai flavor: Add 1 teaspoon ground ginger, ½ teaspoon ground cardamom and ¼ teaspoon ground cloves to cinnamon crumb topping.

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How to Make The perfect Pancake

Have you ever wondered how the pancake pros make their Krusteaz® pancakes? Here’s the be-all-end-all guide to making absolutely perfect pancakes.

Non-Stick is the Way to Go!

The best pancakes are made using a non-stick electric griddle and cooking in the middle. Why the middle? The outsides tend to have cold spots and the corners will be the lowest temp. Heat to 375 degrees to maximize golden brownness and make sure you pre-heat!

If you’re using a pan, make sure it’s non-stick and set to medium-high temp. For thinner pancake, medium high is great. For thicker batter, medium heat so they don’t burn.

Getting the Right Temp is Easy

PRO TIP: To check the temp, drop a little water on your pan or griddle, and if the water dances around the pan, you’re good to go.

Now It’s Time to Oil the Pan

Lightly grease with butter or oil (spray works great!) then use a paper towel to wipe of excess. A little goes a long way. If you want crispy spots on your pancake, use butter and don’t wipe off.

But Wait, It Gets Batter 

Make sure you use a whisk and cold water. Don’t over mix or your pancakes won’t get fluffy. Let the batter setup for 2 min or it won’t be hydrated, and you can end up with dry lumps in your pancake. The leavening doesn’t activate if you don’t let it rest before cooking.

Size Matters

Use a cookie scoop or a ¼ cup measuring cup so you get even sized pancakes that get done at the same time. If you want silver dollar pancakes or pancake cereal, use a squeeze bottle of batter.  

Let’s Get Cooking

Now we have our batter, our griddle is pre-heated and we’re ready to make the perfect stack. Cook your pancakes for 75 seconds on each side and use a timer.

We know bad habits die hard, but PLEASE PLEASE PLEASE don’t spank your hotcakes with a spatula or they’ll lose fluffiness!

If you’re adding blueberries, chocolate chips or some other delicious ingredient, they will sink if you put them in the batter bowl. Instead, scoop the batter on the griddle and add the blueberries/chocolate chips onto the batter while it cooks.

More Tips & Tricks

Find helpful baking advice and inspiration.

Banana Pancake Lollipops

MAKER APPROVED
Recipe by:
Jessica Woo @sulheejessica
1 Cup Krusteaz Buttermilk Pancake Mix
1 Banana
2/3 Cup Water
Sticks for lollipops
STEP 1

Slice up the banana in to small slices.

STEP 2

Mix water and Krusteaz Buttermilk Pancake mix (as shown on box).

STEP 3

Spray a small frying pan with oil and turn on medium heat.

STEP 4

Stick 1 slice of the banana in the pancake batter and spoon a bit of batter and the banana, together, into the hot pan.

STEP 5

Cook until golden brown and flip. Cook the other side until golden brown.

STEP 6

Insert the stick into the middle of the pancake making sure the stick inserts into the banana.

STEP 7

Top with your favorite toppings!

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Stuffed Waffle Breakfast Sandwich

MAKER APPROVED
Recipe by:
Rachel Mansfield @rachlmansfield
PREP
10
TOTAL TIME
20
SERVINGS
5-6 Waffles
2 1/2 Cups Krusteaz Buttermilk Pancake Mix
1/3 Cup Avocado Oil
1/3 Cup Cold non-dairy milk or regular milk
1 Egg
Anything you want to stuff in the waffle! Bacon, egg and cheese were used in this recipe.
STEP 1

Warm your waffle iron and set aside (I use this mini one).

STEP 2

Combine the pancake mix with the oil, milk and egg.

STEP 3

Sprinkle some extra mix onto a flat surface and roll out the dough about 1/2 inch in thickness.

STEP 4

Cut into about 6 even rounds (or however big you need to make for your iron).

STEP 5

Add desired toppings to one round then cover with another and pinch the sides together.

STEP 6

Cook in waffle iron until ready and serve while warm.

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Double Chocolate Chip Confetti Crumb Cake

Recipe by:
Sara Mellas @sara.mellas
PREP
10 minutes
TOTAL TIME
35 minutes
SERVINGS
12 servings
1 Krusteaz® Chocolate Swirl Crumb Cake & Muffin Box
2/3 cup water
1 egg
1/4 cup vegetable oil
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips, divided
3 tablespoons rainbow sprinkles
1 teaspoon coconut oil or shortening
STEP 1

Preheat oven to 375° F. Spray a 8x8 square pan w/ nonstick cooking spray.

STEP 2

Place the cake mix, milk, egg and vegetable oil in a large bowl and whisk until just combined. Fold in the semisweet chocolate chips, 1/4 cup of the white chocolate chips and rainbow sprinkles.

STEP 3

Pour half the batter into the pan and smooth into an even layer. Sprinkle with half the topping. Drop the remaining batter by the spoonful over the topping layer and spread gently to cover. Sprinkle evenly with the remaining topping. Transfer the pan to the middle rack of the oven.

STEP 4

Bake for 33-38 minutes or until a toothpick inserted in the center of the cake comes clean.

STEP 5

Remove the pan from the oven. Allow to cool for 30 minutes. Once cool, carefully release the sides of the pan from the cake.

STEP 6

Place the remaining 1/4 cup of white chocolate chips and coconut oil in a microwave-safe cup. Microwave on high in 20-second increments, stirring between each, until melted and smooth.

STEP 7

Drizzle the melted chocolate in thin strands over the cake. Refrigerate for 30 minutes to set the chocolate before serving.

STEP 8

Store the cake tightly covered at room temperature for up to 3 days.

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Zeppole Italian Donuts

MAKER APPROVED
Recipe by:
Alia & Radwa @fooddolls
PREP
10 Minutes
TOTAL TIME
22 Minutes
SERVINGS
16
2 Large eggs
1 Cup Krusteaz Buttermilk Pancake Mix
2 1/2 Tsp Baking powder
1/2 Tsp Kosher salt
1/4 Cup Granulated sugar
1 Cup Whole-milk Ricotta cheese
Vegetable oil (for frying)
Powdered sugar (for dusting)
STEP 1

Crack eggs into a medium mixing bowl, or the bowl of a stand mixer. Whisk the eggs until air bubbles start to form.

STEP 2

Add pancake mix, baking powder, granulated sugar, salt, and vanilla extract. Beat together with the eggs until the mixture is crumbly.

STEP 3

Next, scoop in the ricotta cheese and fold the mixture until it is smooth.

STEP 4

Heat vegetable oil in a deep dish pot or a dutch oven over medium heat. When it is hot, you are ready to start frying!

STEP 5

Use an ice cream scooper make dough balls and gently drop the balls of dough into the hot oil. *see note below.

STEP 6

Cook the Zeppoles for about 3 minutes each, regularly turning them in the oil. You are looking for them to turn golden brown.

STEP 7

Remove them from the oil and place on a paper towel to drain excess oil.

STEP 8

Dust with powdered sugar and serve

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Mini Streusel Blueberry Muffins

MAKER APPROVED
Recipe by:
Justin Schuble @dcfoodporn
2 Cups Krusteaz Buttermilk Pancake Mix
1 Cup Water
1/2 Cup Sour Cream
1 1/2 Cups Frozen blueberries, slightly thawed
1/2 Cup Brown sugar, packed
1/2 Cup Chopped walnuts
1 Tsp Ground cinnamon
STEP 1

Preheat to 425F and prepare a mini muffin tin (with muffin cups or nonstick spray)

STEP 2

Combine pancake mix and water

STEP 3

Add sour cream to pancake and water mixture. Stir

STEP 4

Fold in frozen blueberries

STEP 5

Add batter to muffin tin, filling almost to the top

STEP 6

Top with streusel mixture

STEP 7

Bake at 425F for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temp to 350F and bake for another 6-8 minutes. Test doneness with a toothpick. You should be able to pull it out clean.

STEP 8

Let cool for a few minutes and enjoy!

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MAKER APPROVED
Recipe by:
Sara Mellas @Sara.Mellas
PREP
20 minutes
TOTAL TIME
12 minutes
SERVINGS
12 bars
1 (14.5 oz.) box Krusteaz Chocolate Pie Bar Mix
4 tablespoons (1/2 stick) salted butter, melted
2 cups whole milk
1/2 teaspoon coconut extract (optional)
3/4 cup dulce de leche
1 cup unsweetened shredded coconut
36 pastel-colored chocolate Easter egg candies
STEP 1

Preheat the oven to 325°F. Lightly grease an 8x8-inch pan.

STEP 2

Place the crust mix and melted butter in a large bowl and mix until combined into a crumbly dough. Press dough firmly and evenly into the prepared pan.

STEP 3

Bake for 12 minutes. Remove the pan from the oven and set aside to cool.

STEP 4

Whisk together the filling mix and milk in a medium saucepan. Set the pan over medium heat. Whisk gently and constantly until the mixture begins to bubble and thicken. Remove the pan from the heat. Stir in the coconut extract (if using).

STEP 5

Pour the filling over the cooled crust. Transfer the pan to the refrigerator and chill for 1 hour.

STEP 6

Place the dulce de leche in a large microwave-safe bowl. Microwave on high for 30 seconds, or until slightly loosened. Add the shredded coconut to the bowl and mix until thoroughly combined.

STEP 7

Remove the pan from the refrigerator. Drop the coconut mixture by the spoonful over the bars, gently pat into a mostly even layer. Return the pan to the refrigerator and chill for 1 hour more.

STEP 8

Cut the bars into squares. With the back of a spoon, gently press a shallow indent into the center of each bar. Arrange three Easter egg candies into each indent. Serve chilled. Store leftover bars covered in the refrigerator for up to 3 days.

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Nutella Crepes

MAKER APPROVED
Recipe by:
Rachel Samson @stickaforkinme
1/2 Cup Krusteaz Buttermilk Pancake Mix
1/2 Cup All-purpose flour
1 1/4 Cups Water
2 Eggs
2 Tbsp Melted Butter
Optional Garnish: confectioners sugar, vanilla ice cream and/or sliced strawberries
STEP 1

Preheat your crêpe maker, if you don’t have one you can use a regular pan on the stovetop! ⁣

STEP 2

Coat with nonstick spray and pour your batter in a circle. Use a flat edged tool to carefully spread to the sides of the pan. ⁣

STEP 3

Once you see a golden tan color on the bottom, carefully flip. ⁣

STEP 4

Remove from heat, add a layer of Nutella and roll up. Serve and enjoy! ⁣

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Sweet Corn Muffin

Nothing compliments a delicious meal more than something sweet on the side. Krusteaz Sweet Corn Cornbread is the moist, sweet side dish that takes every meal up a notch.

Where to Buy
START WITH:
milk

2/3 Cup Milk

oil

1/4 cup vegetable oil (or melted butter)

eggs

1 Egg

STEP 1

HEAT oven according to bake chart below. Line muffin pan with paper baking cups or lightly grease.

heat-none
STEP 2

STIR together milk, oil, egg and corn muffin mix until well blended. SPOON batter into muffin cups, filling 2/3 full. For square pan, spread batter evenly into lightly greased 8x8-inch pan.

stir
STEP 3

BAKE as directed below or until light golden brown. Cool 5 minutes; gently loosen and remove from pan. For square pan, cool 5 minutes before cutting and serving. Cool completely and store in tightly covered container.

High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons milk. Check muffins/cornbread at shortest bake time. Muffins/cornbread are done when wooden toothpick inserted into center comes out clean and top is light golden brown.

bake
Yield Temperature Bake Time
12 Standard Muffins 400°F 15-17 minutes
5-6 Jumbo Muffins 400°F 23-25 minutes
8x8-inch pan 375°F 25-28 minutes
Servings Per Container About 6
Serving Size 2 muffins (76g dry mix)
Calories290
Total Fat3.5g4%
Saturated Fat1.5g8%
Trans Fat0g0%
Cholesterol0g0%
Sodium440mg19%
Total Carbohydrate62g23%
Dietary Fiber1g4%
Sugars28g
Incl. Added Sugars28g56%
Sugar Alcohol
Protein3g
Vitamin D0mcg0%
Calcium0mg0%
Iron1.4mg8%
Potassium50mg0%
The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Refer to package for the most current ingredient and nutritional information.

INGREDIENTS: Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, degermed yellow cornmeal, palm and soybean oil, leavening (baking soda, sodium aluminum phosphate), salt, food starch-modified, xanthan gum.

CONTAINS: Wheat.

May contain egg, milk, soy and tree nuts.

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