On the Road with Rhonda Vincent!
NASHVILLE, Tenn. (July 2010) – Bluegrass music superstar Rhonda Vincent, spends over 300 days a year on the road performing all over the country with her band The Rage. Traveling on the Martha White® Bluegrass Express, Rhonda has come up with some quick treats using convenient muffin mixes that can be prepared in the compact kitchen area of the bus.
Some of Rhonda’s ideas are also perfect for camping or traveling in an RV. In addition to muffins, pancakes made from a muffin mix are fun and can be made on a griddle, even when an oven or stovetop is not available. Always welcome for breakfast, these fruity pancakes are also good for a snack or even dessert. Stock up on some nonperishable items that can be used on pancakes anywhere along the road. If you have refrigeration, Rhonda has some more good ideas for pancake fun.
Rhonda’s favorite pancake toppings and flavor combinations:
- Peanut butter or other nut butters
- Canned peaches and chopped almonds
- Applesauce and cinnamon
- Chocolate syrup
- Jam, jelly or preserves
- Berries, bananas and other fresh fruit
- Yogurt
- Whipped topping
- Or while cooking pancakes before turning, sprinkle with chopped nuts, granola or coconut
For more delicious pie recipes, visit www.marthawhite.com.
Fruit Muffin Mix Pancakes
Crisco® Original No-Stick Cooking Spray
1 large egg
2/3 cup milk
1 (7 oz.) package Martha White® Fruit Flavored
Muffin Mix of your choice
1. Heat griddle or large skillet to medium heat (350º). Spray lightly with no-stick cooking spray. Beat egg in medium bowl. Add milk and muffin mix. Stir just until large lumps disappear (batter will be slightly lumpy). For thinner pancakes add additional milk.
2. Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown.
Makes 8 pancakes
Crisco is a registered trademark of The J.M. Smucker Company.