I'm not nearly drunk enough to eat that.
{peeks in through window} Jack, are you and Larry up to shenanigans at the Regal Beagle again? Where are Janet and Chrissy?
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Candied Bacon Pancakes with Cinnamon Brown Sugar Syrup
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 3 tablespoons Hungry Jack® Cinnamon & Brown Sugar Flavored Syrup, plus more for serving
• 1/3 cup firmly packed brown sugar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/16 teaspoons cayenne pepper
• 1 pound thick cut bacon
• 3 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 2 cups water
Preparation Directions:
1. HEAT oven to 375°F. Cover 15 x 10 x 1-inch baking pan with foil. Top with wire rack. Coat rack with no-stick cooking spray.
2. COMBINE syrup, brown sugar, mustard, salt and cayenne pepper in medium mixing bowl. Add bacon to bowl coating all sides evenly. Place in single layer on rack. Bake 35 to 40 minutes or until beginning to brown and crisp. Remove from oven. Cool 2 minutes on rack. Remove to waxed or parchment paper. Reserve 6 strips of bacon. Crumble or chop remaining bacon.
3. COMBINE pancake mix and water in medium bowl until smooth. Stir in crumbled bacon. Let mixture stand 3 minutes. Coat griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°F). Make 18 (4-inch) pancakes, in batches, by pouring 1/4 cup batter for each pancake onto hot griddle. Cook until bubbles appear and edges are dry, about 1 to 1 1/2 minutes. Turn and cook an additional 1 minute or until golden brown. Layer 3 pancakes on each plate. Cut reserved strips of bacon in half. Top each pancake stack with 2 pieces of bacon. Serve with additional syrup.
Yield: 6 servings
Prep Time: 32 min
Cook Time: 8 min
{paws feebly at window} That sounds good. I'm so hungry...
BURP!!!
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Double Cheese Spinach Potato Pie
Ingredients:
1 carton (4.2 oz.) Hungry Jack® Cheesy Hashbrown Potatoes
16 ounces frozen chopped spinach, thawed and squeezed dry*
3/4 cup Hungry Jack® Mashed Potato Flakes
3/4 cup milk
2 eggs
1/2 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons vegetable or olive oil
*To thaw spinach: Microwave in a large bowl on HIGH for 4-5 minutes. Place in a colander and press firmly with a spoon or spatula to drain liquid.
Preparation Directions:
1.Refresh hashbrown potatoes according to package directions. After 12 minutes, drain and squeeze out any excess liquid from carton.
2.Heat oven to 425°F. Coat a 9-inch pie dish with cooking spray.
3.While hashbrowns are standing, combine potato flakes, milk, eggs, Parmesan, pepper and salt in a large bowl. Mix in spinach.
4.Add oil to refreshed hashbrowns in carton and mix well.
5.Spread 3/4 of the hashbrowns firmly onto bottom and sides of prepared pie dish. Spoon spinach mixture lightly into dish. Top evenly with remaining hashbrowns, fluffing the hashbrowns with a fork.
6. Bake until hashbrowns are well-browned and center is set, 30-35 minutes. Let pie stand 10 minutes before slicing into wedges.
Yields: 6 servings | Prep time: 15 min. | Bake time: 30 min.
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Curry Pork and Vegetable Stew
Ingredients:
• 2 tablespoons Crisco® Pure Canola Oil
OR Crisco® Original No-Stick Cooking Spray, for slow cooker
• 2 pounds pork shoulder, trimmed and cut into 1-inch cubes
• 1 (14.5 oz.) can chicken broth
• 1 cup water
• 1 pound frozen white pearl onions
OR 3 cupscoarsely chopped onions
• 1/3 cup Pillsbury BEST™ All Purpose Flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon curry powder
• 2/3 cup Hungry Jack® Butter Flavored Syrup
• 1 (20 oz.) can pineapple tidbits, drained
• 1 (1 lb.) package frozen crinkle cut carrots
• Long grain and wild rice, prepared according to package directions (optional)
Preparation Directions:
STOVETOP METHOD
1. HEAT oil in Dutch oven over medium high heat. Season meat with salt and pepper. Brown meat in two batches, stirring to brown on all sides. Return all meat to Dutch oven.
2. ADD chicken broth, water, onions, flour, cinnamon, curry and syrup to meat. Stir to combine. Bring to a boil, then reduce heat.
3. COVER tightly and simmer 1 hour, stirring occasionally. Stir in pineapple tidbits and carrots. Bring to a boil. Reduce heat to simmer, cooking until meat and vegetables are fork-tender. Stir before serving. Serve over long grain and wild rice, if desired.
SLOW COOKER METHOD
1. COAT slow cooker with no-stick cooking spray.
2. SEASON meat with salt and pepper. Place meat, broth, water, onions, flour, cinnamon, curry, syrup, pineapple and carrots in slow cooker. Stir to combine.
3. COVER and cook on LOW 6 to 8 hours or until meat is fork-tender. Stir before serving. Serve over long grain and wild rice, if desired.
Prep Time: 10 min
Cook Time: 1 hrs 45 min
{rides through on Segway}
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It's not a donut, officer, but....
Cinnamon Streusel Coffee Loaf
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (7 oz.) package Hungry Jack® Easy Pack™ Buttermilk Pancake Mix , divided
• 1/4 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup sour cream
• 2 tablespoons Crisco® Pure Canola Oil
• 1 large egg
• 1/4 cup toffee baking bits
TOPPING
• 1/4 cup reserved pancake mix
• 2 tablespoons firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, melted
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• 1 tablespoon toffee baking bits
• 1/4 cup Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting
Preparation Directions:
1. HEAT oven to 375°F. Line 9 x 5-inch loaf pan with foil. Coat with no-stick cooking spray. Reserve 1/4 cup pancake mix for topping.
2. COMBINE remaining pancake mix, brown sugar and cinnamon in large bowl. Beat sour cream, oil and egg with a fork. Stir into dry mixture until evenly moistened. Stir in toffee bits. Spread half the batter in bottom of prepared pan.
3. For Topping: STIR reserved 1/4 cup pancake mix, brown sugar, cinnamon and melted butter in small bowl with a fork until crumbs form. Sprinkle batter with 3 tablespoons topping. Spread remaining half of batter on top. Sprinkle with remaining topping and toffee bits.
4. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift loaf with edges of foil to remove from pan. Place frosting into corner of resealable plastic bag. Microwave on HIGH 5 seconds or just until slightly warm. Cut small corner off bag. Drizzle over top of loaf.
Yield: 8 to 10 servings
Prep Time: 15 min
Cook Time: 35 min
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Beef Stew with Herbed Potato Dumplings
Ingredients:
STEW
• 7 tablespoons Pillsbury BEST™ All Purpose Flour, divided
• 1/2 teaspoon seasoned salt
• 1 1/2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons Crisco® Pure Vegetable Oil
• 2 (14 oz.) cans reduced sodium beef broth, divided
• 1 teaspoon minced garlic
• 1 bay leaf
• 1 (16 oz.) package frozen vegetables for stew
DUMPLINGS
• 2 large eggs
• 1/2 cup water
• 1 cup Hungry Jack® Instant Mashed Potato Flakes
• 1/2 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 1 tablespoon minced green onion
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon garlic salt
Preparation Directions:
1. COMBINE 3 tablespoons flour and seasoned salt in large resealable plastic bag. Add beef cubes. Seal and toss to coat.
2. HEAT oil in 6-quart Dutch oven on medium-high heat. Add beef cubes and cook until well browned on all sides. Add 2 1/2 cups beef broth, garlic and bay leaf. Bring to a boil over high heat. Cover; reduce heat to low and simmer 1 hour.
3. STIR in frozen vegetables. Bring to a boil over high heat. Cover; reduce heat and simmer 20 minutes. Remove bay leaf. Whisk together remaining beef broth and remaining flour in small bowl. Add to stew, stirring until gravy thickens.
4. To prepare dumpling batter: WHISK eggs and water in medium bowl. Stir in potato flakes until moistened. Add pancake mix, green onion, parsley and garlic salt; mix well.
5. DROP batter by tablespoonfuls onto simmering stew. Cover and simmer over low heat 13 to 16 minutes or until dumplings are cooked through.
Yield: 8 servings
Prep Time: 30 min
Cook Time: 2 hrs
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Strawberry Shortcakes
Ingredients:
• 5 cups sliced fresh strawberries
• 2/3 cup sugar, divided
• Crisco® Original No-Stick Cooking Spray
• 2 1/4 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 2 tablespoons cold butter, cut up
• 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
• 1/2 cup half-and-half cream or milk
• 1 teaspoon vanilla extract
• Whipped cream
Preparation Directions:
1. COMBINE strawberries and 1/3 cup sugar in medium bowl. Allow to stand so that juice develops.
2. HEAT oven to 400°F. Coat 8-inch round baking pan with no-stick cooking spray.
3. COMBINE pancake mix and remaining 1/3 cup sugar. Cut in butter and shortening until thoroughly blended. Stir in cream and vanilla just until blended. Batter will be very stiff. Spread in prepared pan.
4. BAKE 22 to 25 minutes or until golden brown. Cool 15 minutes. Cut into 6 wedges. Split in half horizontally. Fill with strawberries and desired amount of whipped cream. Garnish with additional whipped cream.
Yield: 6 servings
Prep Time: 15 min
Cook Time: 25 min
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Got a bit dusty in here, huh?
Are we open? Anyone seen the Boss? Why is the rum gone?
| 1 person marked this as a favorite. |
I remember when our thread was the big cheese around here. *sniff* *starts singing "Memories"*
hey, at least the house still open and booze never gets old (most of the time...)
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Cheesecake Dessert Roll-Ups
Ingredients
CREPES
• 2 large eggs
• 2 tablespoons Crisco® Pure Vegetable Oil
• 1 cup water
• 1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• Crisco® Original No-Stick Cooking Spray
FILLING
• 8 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1/2 cup powdered sugar
• 2 cups sliced strawberries
• 2/3 cup Smucker's® Strawberry Flavored Topping, divided
Preparation Instructions
1.PLACE eggs, oil and water into blender container. Cover and process by pulsing several times. Add pancake mix. Process until smooth.
2.COAT 10-inch nonstick skillet with no-stick cooking spray. Heat pan over medium-low heat. Remove pan fron heat and pour 3 to 4 tablespoons batter into center of pan. Quickly rotate pan, tilting to coat surface. Cook until center and edges appear dry and lightly browned. Turn to cook second side. Turn crepe out onto a plate. Repeat with remaining batter to make 8 (8-inch) crepes.
3.BEAT cream cheese in large bowl with electric mixer on medium speed until smooth. Add cream and powdered sugar. Beat on high speed until stiff. Stir strawberries with 3 tablespoons topping in medium bowl until berries are coated.
4.PLACE a crepe on a serving plate. Spread with about 1/4 cup cream mixture down center of crepe. Top with 1/4 cup strawberry mixture. Fold up edges of crepe. Spoon 1 tablespoon topping over top. Sprinkle with cinnamon-sugar mixture. Repeat with remaining crepes.
All hail the griddlemaster. Hungry Jack® mixes and syrups are redefining the rules of breakfast. This is Saturday morning the way you want it—with a hearty meal that satisfies, topped with the only syrup in a microwaveable bottle* with an easy-pour cap that lets the sweetness flow.
{side-eyes any food a zombie is peddling suspiciously}
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Cheesecake Dessert Roll-Ups
Ingredients
CREPES
2 large eggs
2 tablespoons Crisco® Pure Vegetable Oil
1 cup water
1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
Crisco® Original No-Stick Cooking Spray
FILLING
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup powdered sugar
2 cups sliced strawberries
2/3 cup Smucker's® Strawberry Flavored Topping, divided
Preparation Instructions
PLACE eggs, oil and water into blender container. Cover and process by pulsing several times. Add pancake mix. Process until smooth.
COAT 10-inch nonstick skillet with no-stick cooking spray. Heat pan over medium-low heat. Remove pan fron heat and pour 3 to 4 tablespoons batter into center of pan. Quickly rotate pan, tilting to coat surface. Cook until center and edges appear dry and lightly browned. Turn to cook second side. Turn crepe out onto a plate. Repeat with remaining batter to make 8 (8-inch) crepes.
BEAT cream cheese in large bowl with electric mixer on medium speed until smooth. Add cream and powdered sugar. Beat on high speed until stiff. Stir strawberries with 3 tablespoons topping in medium bowl until berries are coated.
PLACE a crepe on a serving plate. Spread with about 1/4 cup cream mixture down center of crepe. Top with 1/4 cup strawberry mixture. Fold up edges of crepe. Spoon 1 tablespoon topping over top. Sprinkle with cinnamon-sugar mixture. Repeat with remaining crepes.
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Apple Cheddar Sausage Wafflewiches
Ingredients
Crisco® Original No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1 1/2 cups water
1 tablespoon snipped fresh chives or freeze-dried chives
6 (3 1/2-inch ) sausage sandwich patties
1 cup Smucker's® Spiced Apple Butter
6 slices deli-style cheddar cheese
1 Red Delicious apple, cored and very thinly sliced
Powdered sugar
Hungry Jack® Original Syrup, warmed
Preparation Instructions
COAT waffle iron with no-stick cooking spray. Heat according to manufacturer's instructions. Combine pancake mix, water and chives in large bowl. Stir until large lumps disappear.
BAKE in waffle iron according to manufacturer's instructions or until steaming stops and waffle is golden brown. Repeat to bake a total of 12 (4-inch) square waffles.
COOK sausage patties until browned and no longer pink in center. Spread apple butter generously on one side of all 12 waffles. Place cheese on top of apple butter on 6 waffles. Top with sausage patties. Arrange apple slices on top of sausage. Top with remaining waffles, apple butter side down, to form sandwiches. Sprinkle with powdered sugar. if desired. Serve with syrup.
There is a depressing lack of Jills in this thread. :(
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Garlic Cheddar Drop Biscuits
Ingredients
4 tablespoons butter, melted, divided
1 teaspoon garlic powder, divided
1/8 teaspoon salt
Crisco® Original No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1 teaspoon parsley flakes
1/4 teaspoon onion powder
3/4 cup shredded sharp cheddar cheese, chopped
1/3 cup water
1 large egg
Preparation Instructions
STIR 2 tablespoon melted butter, 1/2 teaspoon garlic powder and salt in small bowl.
HEAT oven to 400°F. Coat baking sheet with no-stick cooking spray.
STIR pancake mix, parsley flakes, onion powder and remaining 1/2 teaspoon garlic powder in medium bowl. Add cheese, water, egg and remaining 2 tablespoons melted butter; stir just until moistened. Drop by heaping tablespoonfuls onto prepared baking sheet making 12 biscuits. Brush with garlic butter.
BAKE 11 to 13 minutes or until golden brown. Serve warm.
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Chocolate Chip Funnel Cakes with Strawberry Dipping Sauce
Ingredients
3 1/2 to 4 cups Crisco® Pure Vegetable Oil
1 (7 oz.) package Hungry Jack® Easy Pack™ Chocolate Chip Pancake Mix
1 1/2 cups Hungry Jack® Complete Chocolate Chip Pancake & Waffle Mix
1 large egg
1/2 cup milk
1/2 cup Smucker's® Strawberry Flavored Topping
1/2 cup Smucker's® Strawberry Syrup
Powdered sugar
Preparation Instructions
HEAT 1-inch of oil in large skillet with straight sides over medium-high heat to 330°F. Reduce heat to maintain oil temperature between 330-340°F.
COMBINE pancake mix, egg and milk in small bowl until blended. Place batter in 1-quart resealable plastic freezer bag. Cut about 3/8-inch corner off of bag. Squeeze batter in a spiral pattern, in oil, about 5 inches in diameter for each funnel cake.
COOK 30 seconds per side or until golden brown. Remove with slotted spoon. Drain on paper towels. Repeat with remaining batter to make 5 more funnel cakes. Place on serving plate. Drizzle with topping and sprinkle with powdered sugar.
{wakes from sleep mode} WHAT YEAR IS IT?!
It's alive! It's alive!!
| 2 people marked this as a favorite. |
*puts on house music*
| 2 people marked this as a favorite. |
{nosily peeks in through window} Ooo0, he better not have Janet and Chrissy in there!
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| 1 person marked this as a favorite. |
Great for your Fourth of July Celebrations!!!
Old Fashioned Baked Beans
Ingredients
3 tablespoons Crisco® Pure Vegetable Oil
1/2 cup chopped onion
2 cans (15.75 oz.) pork and beans, drained
1/2 cup Hungry Jack® Original Syrup
1/4 cup ketchup
2 teaspoons prepared mustard
Preparation Instructions
1. HEAT oil in medium saucepan. Add onion. Cook and stir 3 to 4 minutes or until tender.
2. STIR in beans, syrup, ketchup and mustard. Bring to boiling. Simmer for 10 minutes or until heated through, stirring occasionally.
Yum!
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MAPLE PECAN BACON CARAMEL CORN
INGREDIENTS
12 slices thick-cut bacon, diced
1 cup turbinado sugar
1 cup Hungry Jack® Original Syrup
2 tablespoons unsalted butter
1 (3.5) ounce package plain (not buttered) microwave popcorn, popped (10 cups)
1 cup chopped pecans
Non-stick spray
PREPARATION INSTRUCTIONS
Heat oven to 250°F.
Line two sheet pans with foil and spray with non-stick spray.
In skillet over medium-high heat, fry bacon until crispy. Drain on paper towel-lined plates.
In saucepan, combine turbinado sugar, syrup, and butter.
Cook over medium heat, stirring constantly, until mixture begins to boil.
Remove from heat.
Place popcorn, cooked bacon and pecans in large bowl.
Carefully pour syrup over popcorn mixture.
Stir with large spoon until popcorn is evenly coated.
Spoon popcorn mixture onto sheet pans in an even layer.
Bake for 10 – 15 minutes, stirring halfway through.
Remove from oven and allow caramel corn to cool completely.
Break into bite-sized pieces and serve.
{slowly powers back up} Mon Dieu! How long were we offline?! Zis must've been ze work of zat lapin stupide!
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PULLED PORK AND MAPLE CORNBREAD WAFFLE SANDWICHES
INGREDIENTS
No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
2 tablespoons Martha White® Plain Enriched Yellow Corn Meal
1 cup water
1/4 cup Pure Vegetable Oil
1/4 cup Hungry Jack® Honey Maple Flavored Syrup
1 (16 oz.) package prepared barbecued hickory smoked pulled pork
1/2 cup shredded sharp cheddar cheese
1/2 cup frozen sweet corn, cooked according to package directions
1/4 cup thinly sliced green onions
PREPARATION INSTRUCTIONS
1. COAT waffle iron with no-stick spray. Heat according to manufacturer’s instructions. Combine pancake mix, corn meal, water, oil and syrup in large bow until smooth.
2. BAKE in waffle iron according to manufacturer’s instructions or until steaming stops and waffle is golden brown. Repeat to bake total of 4 (7-inch) round waffles.
3. HEAT pork according to package directions. Cut waffle in half. Place on one half of each waffle: 1/2 cup shredded pork, 2 tablespoons cheese, 2 tablespoons corn and 1 tablespoon green onions. Top with other half of waffle. Cut each sandwich in half.
I see high cholesterol and obesity are alive and well on this thread.
May the Force Be with You.
Hungry Jack® Frozen Pancakes provide a delicious and hearty flavor for a tasty yet fast breakfast treat. Simply heat your pancakes up to bring out the soft edges and fluffy center, just like they’re hot off the griddle!.
Any Bacon or sausage links coem with your frozen pancakes?
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BACON PANCAKE STICKS
INGREDIENTS
No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1 1/3 cups water
12 strips cooked bacon, cut in half
Hungry Jack® Original Syrup
PREPARATION INSTRUCTIONS
COAT griddle or large skillet with no-stick cooking spray. Heat over medium heat (375°F). Whisk pancake mix and water in large bowl until smooth. Let stand 3 minutes.
PLACE batter in liquid measuring cup. Pour batter into a 4-inch oval shape a little longer and wider than bacon slice. Press slice of bacon in the center.
COOK until edges are dry, about 1 to 1 1/2 minutes. Turn; cook an additional 1 minute or until golden brown. Repeat to make remaining sticks. Serve with syrup.
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FUNFETTI® PANCAKE POPPERS
INGREDIENTS
Pure Vegetable Oil
1 (7 oz.) package Hungry Jack® Easy Pack™ Funfetti® Buttermilk Pancake Mix
1 1/2 cups Hungry Jack® Complete Funfetti® Buttermilk Pancake & Waffle Mix
1 (6 oz.) container lemon yogurt
1 tablespoon water
Hungry Jack® Original Syrup
Powdered sugar
PREPARATION INSTRUCTIONS
HEAT 1-inch of oil in large saucepan over medium-high heat to 330°F. Reduce heat to maintain oil temperature between 330-340°F.
COMBINE pancake mix, yogurt and water in small bowl. Drop 4 or 5 small scoops (about 1 teaspoon) of batter into hot oil. Cook 1 minute, turning several times, or until poppers are golden brown. Remove with slotted spoon. Drain on tray lined with paper towels. Repeat with remaining batter.
SERVE with syrup or sprinkle with powdered sugar.
Dear Dr Mr Hungry Jack, MA Culinary Arts,
I am very hungry for pancakes, but I have no griddle or skillet. I cannot buy one as I am too short to reach the door handle to the store, and the one time I snuck in, the manager sprayed me in the face with bug spray. I have heard it is possible to make a fat pancake in a rice cooker. Is this true, or is this just propaganda from Big Rice Cooker?
Sincerely,
Pillbug
PS I am not a crackpot.
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QUICK & EASY BBQ SAUCE
INGREDIENTS
1 1/2 cups ketchup
1 cup Hungry Jack® Original Syrup
1/2 cup water
2 tablespoons apple cider vinegar
2 tablespoons prepared mustard
1 to 2 tablespoons hot pepper or sriracha sauce
2 teaspoons garlic powder
1 teaspoon liquid smoke flavor
PREPARATION INSTRUCTIONS
STIR ketchup, syrup, water, vinegar, mustard, hot pepper sauce, garlic powder and liquid smoke, if desired, in medium saucepan.
BRING to a boil over medium heat, stirring constantly. Reduce heat to low. Simmer 5 to 10 minutes or until desired thickness.
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HUEVOS RANCHEROS WAFFLES
INGREDIENTS
No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1/2 cup Martha White® Plain Enriched Yellow Corn Meal
1 3/4 cups water
1 (15 oz.) can seasoned black beans
6 large eggs, fried
Salsa or pico de gallo
Queso fresco
1 ripe avocado, peeled and sliced
PREPARATION INSTRUCTIONS
COAT Belgian waffle iron with no-stick cooking spray. Heat according to manufacturer’s instructions. Combine pancake mix, corn meal and water in large bowl. Stir until large lumps disappear.
BAKE in waffle iron according to manufacturer’s instructions or until steaming stops and waffle is golden brown. Repeat to bake a total of 12 (4-inch) square waffles.
TOP waffles with black beans, eggs, salsa, queso fresco and avocado. Serve immediately.