Did you know that Heartland Gourmet (who oversees Cooper's Best) helps individuals and business owners with recipe duplication and packaging design?
Their goal with recipe duplication is to recreate your recipe as closely as possible while achieving the same flavor and quality as the original. They can work with almost any recipe. Their specialized approach to recipe development helps create the most tasteful product result.
Heartland Gourmet also has extensive knowledge of packaging, design and printing. Because of this knowledge, they have developed boxes and product packages that help reduce the amount paid for shipping and handling. Their goal is to help businesses cut shipping and packaging rates through their innovative packaging process & designs.
So not only do they make and sell amazing products (like Cooper's Pancake Mix) and even some gluten free options, but they are here to help other businesses thrive as well.
Rafter 7S started selling jams and jellies in the 1990's. When their family and friends started ranting and raving about how good the products were they knew the potential for expansion was there. In 2004 they officially launched their business and put the products in stores across Nebraska. The name "Rafter 7S" comes from their family cattle brand. The jellies are still made the old fashioned way – hand stirred made in small batches with no preservatives or corn syrup. These jellies, jams & syrups including Wild Chokecherry, are made with native Nebraska berries. Many customers are reminded of their grandparents' homemade jelly when they try the wild chokecherry and wild plum. The spicy jellies that Rafter 7S makes are delicious as a dip with cream cheese and crackers.
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Now that you've learned a little history behind these products and why they make such a dynamic duo breakfast option, let's get to cooking!
- 1 Cup Cooper's Best Pancake Mix
- 1 Cup Milk (or water)
- 1 Egg (optional)
Cooper's Best Buttermilk Pancake Mix Directions:
1. Rub skillet with oiled paper towel. Heat a large skillet (non-stick or cast-iron) or griddle to medium.
2. In a medium bowl, whisk together milk and egg. Add dry ingredients and whisk until just moistened (do not over mix, a few lumps are fine).
3. For each pancake, spoon approx. 1/4 cup of batter onto skillet. Using the back of a spoon, spread batter into a circle (you should be able to fit 2-3 in a large skillet)
4. Cook until surface of pancakes have some bubbles and a few have burst. 1-2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1-2 minutes or more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in preheated 200 degree oven if desired.