Aunt Jemima's Pancake Mix & Maple Syrup - Copycat Recipes

• 2 cups self-rising flour
• 2 cups Bisquick
• 12 cup sugar
• 12 cup non-dairy coffee creamer
• 1 egg
• 8 ounces 7-Up soda, soda
• 2 cups water
• 1 cup granulated sugar
• 2 cups dark corn syrup
• 14 teaspoon salt
• 1 teaspoon maple flavoring

1. THE MIX: In an 8-cup container, stir together flour, Bisquick, sugar and creamer.
2. Cover tightly.
3. Refrigerate mix to use within 3 months.
4. Makes 7 cups of mix.
5. TO USE: Into blender, put egg, 7-up and prepared pancake mix.
6. Blend at high speed until smooth, 1 minute.
7. Allow 1/3 cup batter for each 6" pancake.
8. THE SYRUP: Combine the first four ingredients in a saucepan over medium heat.
9. Stir occasionally, until the mixture comes to a full boil.
10. Let it boil for 7 minutes.
11. Turn the heat off and let the syrup cool for 15 minutes.
12. Add the maple flavoring and stir.
13. When completely cool, transfer the syrup to a covered plastic or glass container.
14. SYRUP VARIATION: For syrup with a butter flavor, just add 3 tablespoons of butter to the mixture before heating.
15. For a lighter syrup, use a sugar substitute instead of the regular sugar.

flour, bisquick, sugar, nondairy coffee creamer, egg, water, sugar, corn syrup, salt, maple

Taken from www.food.com/recipe/aunt-jemimas-pancake-mix-maple-syrup-copycat-recipes-321838 (may not work)