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Old Fashion FlapJacks

Ingredients

1 Cup Coyote Pancake/Waffle Mix (250ml)

1 Egg

1 Cup Milk (250ml)

1 Teaspoon Baking Powder (5ml)

1/2 Cup Blueberries or other small chopped fruit (125ml)


Directions


  1. 1.Beat egg and milk together, mix Coyote Pancake/Waffle Mix and baking powder together in a bowl.


  1. 2.Add liquid ingredients and fruit to the mixture and mix together quickly, only enough to make a pourable batter.


3. Pour about 1/4 cup batter (50ml) onto a lightly greased hot pan. Cook until many bubbles appear and top surface becomes set. Turn over and cook the other side until pancake is done through the center.


Makes about 8 6-inch (15cm) Pancakes"



Buttermilk Pancake & Waffle


Ingredients

1 cup (150g) Coyote Buttermilk Pancake Mix

1 cup (250 ml) milk (or water if desired)

1 egg (optional)

1 tablespoon (15g) sugar (if desired)


Directions

Pancakes: Preheat griddle to 400F (250C). Griddle is hot enough when water bounces on it before evaporating. Place ingredients in mixing bowl and stir until smooth. Pour batter onto lightly greased griddle or add 2 tablespoons (30ml) vegetable oil to batter, if desired. Turn pancakes only once - bubbles on top indicate time to turn.


Makes about 12 to 14 (4""/10 cms) Pancakes


Waffles: Heat waffle iron according to manufacturer's instructions. Combine 2 cups (500ml) of mix, 1 1/3 cups (325ml) milk, 1 egg and, if desired, 3 Tbsp (45ml) vegetable oil. Mix until smooth. Pour batter onto lightly greased waffle iron until 2/3 of the surface is covered; close lid. Wait 3-4 minutes or until steaming stops.


Makes about 8 waffles (4""/10 cm)"



Coyote Spicy Scones


Ingredients

2 Cups Coyote Pancake/Waffle Mix (500ml)

1/4 Cup Granulated Sugar (50ml)

1 1/2 Teaspoon Cinnamon (7ml)

1/3 Teaspoon Nutmeg (3ml)

1/4 Teaspoon Salt (2ml)

1/3 Cup Cold Butter or Margarine (75ml)

1/2 Cup Raisins (125ml)

1 Egg

2/3 Cup Cold Milk (150ml)

Milk for brushing tops, Granulated sugar for sprinkling


Directions

1. Combine all first five dry ingredients in a large bowl.

2. Cut in butter until crumbly. Stir in raisins. Make a well in center.

3. In small bowl, beat egg until frothy. Mix in milk.

4. Pour into well stir to make soft dough.

5. Pour out lightly on floured surface. Knead gently 8-10 times.

6. Pat into two 6 inch (15cm) circles.

7. Transfer to greased baking sheet.

8. Sprinkle with sugar.

9. Score each top into 6 pie shaped wedges.

10. Bake in 425F (220C) oven for 15 minutes until well risen and browned. Serve hot with butter.


Makes 12 Scones"



Dixie Baby


Ingredients

1/2 Cup Coyote Pancake/Waffle Mix (125ml)

1/2 Cup Cornmeal (125ml)

1/4 Cup Margarine or Butter (50ml)

4 Eggs

1 Cup Milk (250ml)

1/4 Cup Molasses (50ml)


Directions


1. Prehead oven 450F (225C).


2. When oven is hot, put margarine in a 10-inch (25cm) all metal skillet and place in oven.


3. When margarine has melted and begins to bubble, place all remaining ingredients in a blender and blend thoroughly at high speed about a minute.


4. Open the oven just enough to pour the batter quickly into the skillet. Close and bake for about 20 minutes or until the ""Baby"" has popped up over the edge of the pan and is a delicious golden brown. Serve at once with a topping a of choice.


Makes 1 10-inch (25cm) Puffed up Pancake



Coyote Muffins


Ingredients

1 3/4 Cups Coyote Pancake Waffle Mix (425ml)

1/4 Cup Sugar (50ml)

2 1/4 Teaspoon Baking Powder (13 ml)

3/4 Teaspoon Salt (7ml)

1 Well Beaten Egg

3/4 Cup Milk(175ml)

1/3 Cup Salad Oil (75ml)


Directions

  1. 1.Mix dry ingredients into bowl; make well in center.


2. Combine eggs, milk and oil. Add all at once to dry ingredients. Stir quickly just till dry ingredients are moistened. Fill greased muffin pan 1/2 full. Bake at 400F (200C) for 20-25 minutes.


Makes 10-12 Muffins


Blueberry Muffins

Mix above and gently stir 1 cup (250ml) of blueberries fresh or well drained frozen blueberries.


Jelly Muffins

Mix above, before baking top batter in each pan with 1 teaspoon (5ml) of tart jelly.


 


Corn Doodles


Ingredients

1/2 Cup Coyote Pancake/Waffle Mix (125ml)

1/2 Cup Cornmeal (125ml)

1/3 Teaspoon AllSpice (3ml)

2 Tablespoon Molasses (30ml)

1 Egg

1 Teaspoon Baking Powder (5ml)

2 Cups Milk or Water (500ml)


Directions


1. Combine all ingredients in a bowl & mix well.


2. Drop about 2 tablespoons (60ml) of batter onto a lightly greased hot pan. When bubbles form on top, turn over and cook the other side.


Makes about 12 3-inch (7.5cm) Doodles




Golden Penny


Ingredients

3/4 Cup Coyote Pancake/Waffle Mix (175ml)

1 Cup Shredded Canadian Cheddar or Colby Cheese (250ml)

1 Egg

1 Cup Milk (250ml)

2 Tablespoons melted butter (30ml)

Sautéed Apples

Hot buttery flavored syrup


Directions


1. Put Coyote Pancake/Waffle Mix into a medium sized bowl. Mix in cheese


2. Beat together egg, milk and butter add to dry ingredients all at once stir just until moistened.


3. Spread 1 level teaspoon (30ml) butter in bowl, lightly grease frypan or griddle. Cook until bubbles appear on surface; turn and brown underside. Serve with sauteed apples and hot buttery maple syrup.


Makes 6 servings



Indian Chappaties


Ingredients

1 1/2 Cups Coyote Pancake/Waffle Mix (375ml)

1/4 Cup Water (approximately) (50ml)"


Directions


1. In a bowl, slowly add the water to the flour until you produce a ball of dough that is cohesive and not sticky. Knead that ball briefly with you fingers.


2. Nip off a piece of dough about the size of a small egg and roll into a ball.


3. With a rolling pin, roll out the ball on a floured surface into a flat disc no more than an 1/4 inch thick.


4. Cook the Chappati on a lightly greased hot pan for about a minute on each side. Do not overcook or the Chappati will become stiff and difficult to use."



Old Fashion FlapJacks


Ingredients

1 Cup Coyote Pancake/Waffle Mix (250ml)

1 Egg

1 Cup Milk (250ml)

1 Teaspoon Baking Powder (5ml)

1/2 Cup Blueberries or other small chopped fruit (125ml)


Directions


1. Beat egg and milk together, mix Coyote Pancake/Waffle Mix and baking powder together in a bowl.


2. Add liquid ingredients and fruit to the mixture and mix together quickly, only enough to make a pourable batter.


3. Pour about 1/4 cup batter (50ml) onto a lightly greased hot pan. Cook until many bubbles appear and top surface becomes set. Turn over and cook the other side until pancake is done through the center.


Makes about 8 6-inch (15cm) Pancakes"



Polish Potato Pancakes


Ingredients

1/4 Cup Coyote Pancake/Waffle Mix (50ml)

1 Medium Potato, cubed

1 Tablespoon diced Onion (15ml)

2 Tablespoons Sour Cream (30ml)

1 Egg separated

1/3 Teaspoon chopped Parsley (3ml)

1/3 Teaspoon chopped Dill Weed (3ml)


Directions


1. Place potato, onion, sour cream and egg yolk in a blender or food processor, and reduce to a thick sauce. Pour into bowl.


2. Add herbs and Coyote Mix and mix well.


3. Beat egg white in a small bowl until it forms stiff peaks, then fold into the mixture.


4. Spoon about 2 tablespoons (60ml) of batter onto a well greased medium hot pan. When edges of pancake begin to crisp up, turn over and cook on the other side, cooking a little more than a minute on each side.


Makes about 12 3-inch (7.5cm) Pancakes"

 


Pumpkin Pancakes


Ingredients

1/4 Coyote Pancake/Waffle Mix (50ml)

1 Cup Canned Pumpkin (250ml)

3/4 Cup milk/water (175ml)

1/3 Teaspoon Cinnamon (3ml)

1 Egg

2 Tablespoons Brown Sugar (30ml)

1 Teaspoon Baking Powder ( 5ml)

1/4 Teaspoon Ground Gloves (2ml)


Directions


1. Combine all ingredients in a bowl & mix well (You can use a blender).


2. Drop about 1/4 cup (50ml) of batter onto a lightly greased hot pan. When many bubbles appear, turn the pancake over and cook breifly on the other side.


Makes about 8 6-inch (15cm) Pancakes"



Scandinavian Spinach Cakes


Ingredients

3/4 Cup Coyote Pancake/Waffle Mix (175ml)

1 Cup Chopped fresh Spinach (250ml)

1/3 Teaspoon Baking Powder (3ml)

1/2 Cup Yogurt (125ml)

1/2 Cup Water ( 125ml)

1 Egg


Directions


1. Combine all ingredients in a bowl and mix well.


2. Drop about 1/4 cup (50ml) batter onto a lightly greased hot pan. When bubbles appear, turn the pancake over and cook on the other side, cooking about a minute on each side.


Makes about 8 6-inch (15cm) Pancakes"



Sour Cream Cakes


Ingredients

1/2 Cup Coyote Pancake/Waffle Mix (125ml)

1/2 Cup Bread Crumbs (125ml)

1/3 Teaspoon Baking Powder (125ml)

1 Tablespoon Vegetable Oil (15ml)

1 Egg

1/3 Cup Sour Cream (25ml)

3/4 Cup Water (175ml)

1 Cup Tabbouieh (Optional) (250ml)


Directions


1. Combine dry ingredients in a bowl and mix well.


2. Combine oil, egg, sour cream, and water and beat well. Then add to the dry ingredients and mix well. Add Tabbouieh, if desired.


3. Spoon about 2 tablespoons (50ml) of the batter onto a well greased hot pan. When the edges of the cakes are brown and crispy, turn over and cook on the other side briefly, no more than a minute.


Makes about 12 3-inch (7.5cm) Pancakes"

A Canadian Tradition Since 1923