Category: Recipes

Did you know you can use our pancake mix to make funnel cake at home? This funnel cake is a very fun dessert to make- although it does involve frying so please be very careful and follow proper safety instructions. Bring all the fun of a fair into your kitchen.

Ingredients

2 1/2 cups Polly’s Pancake Parlor Original Plain Pancake Mix

1 1/2 cups milk

2 Eggs

1 tsp vanilla extract

1/4 cup granulated sugar (can use granulated maple sugar as well)

Oil For Frying- we used canola

Confectioners/powered sugar for dusting

Recipe for Funnel Cake

Whisk to combine the milk, eggs, vanilla, and sugar. Then add the 2 1/2 cups of Polly’s Pancake Parlor Original Plain Mix then stir until just incorporated and there are not a lot of clumps, but do not over mix.

Add approximately 1 1/2″ – 2″ of oil to a heavy bottomed pan. Heat oil to 375 degrees F. You may need to give the oil time to warm up in between funnel cakes, since the temp will drop as you fry.

Add some of the batter to a funnel, piping bag or squeeze bottle, covering the opening until you are ready to dispense it into the oil. We used this (its a pancake squeeze bottle, there are few different styles on the market):

Hold your batter a few inches above your oil, and carefully drop the batter into the oil, be careful! Drop the batter so that it overlaps on itself and until the funnel cake is the size you want. We found this recipe made about 6 medium sized funnel cakes.

Fry until the first side is golden brown, around 1-2 minutes, carefully flip the funnel cake with tongs and fry until the 2nd side has browned.

Repeat with the rest of your batter, allowing oil to come back up to temp in between funnel cakes. Place on a paper towel lined plate to help drain the oil off and cool. Serve while still warm, and top with your favorite toppings. We combined some granulated maple sugar and confectioners sugar to top ours.

Enjoy!

Recipe adapted from: https://www.krusteaz.com/recipes/funnel-cakes/

These crisp maple cookies are a wonderful light treat! These use maple syrup rather than molasses to achieve their sweet flavor. The maple paired with the ginger is really excellent

Maple Ginger Snap Cookies

Ingredients:

3/4 cup of vegetable shortening (we usually use butter too, but in order for them to become really crisp and have that “snap”- vegetable shortening is the way to go)

1 cup of granulated maple sugar

1 egg

1/2 cup of pure maple syrup

2 1/3 cups of all purpose flour

1/2 tsp salt

2 tsp baking soda

3 tsp ginger (if you like it a little more mild- just use 2 tsp)

1 tsp cinnamon

1 tsp clove

1/4 cup of maple sugar set aside to roll the cookies in- could also use turbanado sugar!

Recipe:

Preheat over to 375 and line baking sheets with parchment. In the base of a mixer cream together the shortening and maple sugar until light and fluffy. Add the egg and mix until incorporated. Then add in the maple syrup and mix again.

In a separate bowl combine the flour, salt, baking soda and spices- whisking to combine.

Add this bowl to your creamed together mixture slowly, until everything is combined and a dough is formed- it should be light.

Form balls (or use a cookie scoop) about 2 tsp sized. Roll these in maple sugar to coat. Place them about 2 inches apart on a parchment lined baking sheet. We found that for the “snappiest” cookie if you use a glass to smoosh them a little they will spread and be thinner, for a cookie that is a little softer and thicker, leave them as balls.

Bake for 11-15 minutes (15 will achieve the crispiest cookie, less than that will be softer)

Remove from tray and allow to cool.

Enjoy!

recipe adapted from: https://www.kingarthurbaking.com/recipes/gingersnaps-recipe

Looking for a fun activity to do with the kids or on a rainy day? Stove top kettle corn is perfect for that! Add some maple syrup and you’ve got yourself a delicious treat!

Ingredients:

• 3 Tbsp vegetable oil
• 3/4 cup popcorn kernels
• 1/3 cup of Polly’s pure maple syrup
• 1/2 tsp ground cinnamon
• salt, to taste

Whisk together Polly’s pure maple syrup and the cinnamon, set aside. In a good sized pot on the stove, put your oil and start heating it.

Put a couple of popcorn kernels in the pot. Once these kernels pop, add the rest of your popcorn.

Quickly add your syrup and cinnamon mixture and cover. Keep the pot moving CONSTANTLY over medium high heat to prevent burning.

Once the popping slows down pull the popcorn off the heat and immediately dump it into a bowl to cool. It will be hot, so don’t eat or touch right away!

We also did this and made them a little spicy, to do this, omit the cinnamon, follow the same process, but once you have about half the popcorn popped, add some Maple Sriracha– cover and be careful! The air will get a bit “peppery” so be careful! Adding the Sriracha with the syrup didn’t work for us, as it basically cooled the oil off too much. But adding it when the popcorn was half done was fine!

Adapted from:
http://foodandwellnessfix.com

These cookies combine salty and sweet in such a unique way. When one of our chefs proposed the idea, I was a skeptic. After tasting them though I am a believer! The texture is perfection and the corn flavor is complimented by both the maple and the butter that comes through in this recipe. I encourage you to try these wonderful cookies, and then I encourage you to get some salted caramel ice cream and put it between two of these cookies, if you want to go way over the top with them.

Ingredients:

• 1 cup of butter
• 1 1/2 Cups of Polly’s Granulated Maple Sugar
• 1 Large Egg
• 1 13 oz (340 grams) or 2 1/2 cups Cornmeal Pancake Mix
• 1/4 tsp baking soda
• 1/2 tsp salt

Preheat your oven to 350 F. Cream together the butter and
Polly’s Granulated Maple Sugar for 2 minutes. Scrape down the sides of the bowl and add the egg. Cream together for 5 minutes. Then slowly add your
Polly’s Cornmeal Pancake Mix, until just combined.

Using a cookie scoop or a spoon portion our your cookies onto a parchment lined baking sheet. You should wind up with about 2 dozen cookies.

Bake at 350 F for 15-18 minutes, or until spread and lightly golden at edges. Once out of the oven, carefully place cookies on a cooling rack. Wait until cool and enjoy!

Long has this dessert been a staple here at Polly’s. So many folks save room for a slice, or bring a slice home to enjoy later after the pancakes have worn off. Decadent, rich, creamy, and of course, deliciously maple flavored are just a few ways to describe this Maple Pecan Cheesecake.

Preheat your oven to 325 F. In a food processor- process to course crumbs:

• 1 Cup of graham cracker crumbs
• 3/4 cup of pecans
• 1/2 cup of melted butter

Once combined, press the above mixture into a spring-form pan, bringing it an inch or so up the side of the pan.

Whip together the following in a mixer:

• 1/2 Cup of Softened Butter
• 2 lbs of softened cream cheese
• 1 cup plus 2 Tbsp of sugar
• 4 eggs, add 1 at time
• 1 tsp vanilla extract
• 2 Tbsp lemon juice

Once beaten together well, scrape the sides of the bowl and pour into the crust and spring-form pan. Pour 1/2 cup of Polly’s Maple Syrup on top and gently cut it in. There will be a “swirl” remaining on top.

In a food processor combine 1 cup of pecans and 1/2 cup of Polly’s Maple Granulated Sugar . Gently spread this mixture on top of the cheesecake evenly.

Bake at 325 F for 1 hour, or until the cheesecake no longer jiggles. Wrap the spring form pan in aluminum foil or place a baking sheet under your cheesecake to catch butter. Turn your oven off, but leave the cheesecake in for another 45 minutes before removing (this will allow it to cool slower and it will be less likely to split. Wait until cheesecake is COMPLETELY COOL to slice. Slice and enjoy!

We make several cake rolls here at Polly’s. Our baker Sam decided to try her hand at making one from our pancake mix. She also wanted to feature the DELICIOUS maple buttercream she makes. This is a sweet recipe, make no mistake, the maple flavor is strong with this one. Even a small piece feels indulgent and rich. It has a delicate texture that compliments the smooth buttercream. It does take a bit of time to make, but is a fun and adventurous take on a cake roll. 

Pancake Roll:

Ingredients: 

4 Eggs

3/4 Cup of Maple Sugar 

1/4 Cup Water

1 tsp water

1 tsp vanilla

3/4 cup of Polly’s Plain Pancake Mix

1/2 tsp of Baking Powder 

1/4 Tsp Salt 

Powdered Sugar to Coat the Towel

Pancake Cake Roll Instructions: 

Preheat oven to 350. Prepare and 9×13 inch pan or baking sheet by placing a piece of parchment paper on the bottom, grease AND flour this parchment paper. 

Whisk eggs and vanilla until pale. Add water and continue to whisk. Gradually add maple sugar and whisk it in. 

Sift together Pancake Mix, baking powder, and salt together. Add this to the eggs gradually and whisk to combine. 

Pour into prepared pan and evenly spread it out. 

 

It will be thin and seem loose. Bake for 10-15 minutes or until it springs back when you touch it. 

While the cake is baking prepare a towel with powdered sugar coating it. Once the cake is ready immediately flip it out of the pan onto the towel.

Carefully pull away the parchment paper. Roll the cake into its final shape, roll it up along the short edge and with the towel in it. Set aside and let it cool. While that is cooling prepare your maple buttercream and maple glaze. 

Maple Buttercream: 

1 Cup of Butter

3 Cups of Powder Sugar 

3-4 tbsp of milk

1/3 cup of maple syrup

Using a stand or hand mixer cream butter, add sugar and milk. Whip until white and fluffy. Add syrup until well combined. If too thick, you can add more milk. 

Maple Glaze: 

2 Cups of Powdered Sugar

2 Tbsp of Maple Syrup

3 Tbsp of Milk 

Whisk together. Add more milk for a thinner glaze- more sugar for a thicker one. 

Assembly: 

Once your components are all made, make sure your cake is cool. It should no longer be hot to the touch. Very, very, carefully and gently unroll. Fill with maple buttercream, spread gently.

Roll back up (using the towel to help you make a tight roll).

Place seam side down on a pan, or drying rack above a pan.

Pour glaze over the top and set in freezer for about 30 minutes, or until the glaze as stiffened. remove from freezer and slice and serve.