owl with the cup of pancake mix.
Add the vegetable
Use any basic pancake recipe (scratch or box).
Add enough extra liquid to make batter thinner than called for.
Pour small amount of batter in a pan with a small bit of hot oil in it.
Tilt pan to let batter coat the entire bottom of pan.
Cook until batter bubbles at edges and turn.
Cook again until brown.
Serve with jam, jelly, syrup, etc. (any toppings will do).
Spread topping on pancakes and roll up.
MIX:
Combine and mix thoroughly all ingredients in a large bowl; place in an airtight container.
Use within 6 months; store in a cool, dry place.
PANCAKES:
Blend all ingredients well in a bowl (add more water for thinner pancakes OR less water for thicker pancakes).
Let stand for 5-10 minutes.
Pour batter onto griddle and when bubbles appear on the top and begin to break, flip the pancake.
whip/beat until smooth and fluffy.
Add in the shredded
BEST PANCAKE MIX: In large bowl, stir
Stuff chilies with cheese and place in a greased pan or Dutch oven.
Beat
eggs
until
fluffy
and
mix with pancake batter. Pour
over
chilies.
Top with grated cheese and bake at
350\u00b0 for
about
30 minutes or until done.
Serve and top with salsa.
e white and thick and fluffy.
Once syrup is boiling
repared the night before.
Fluffy Banana Pancakes: Sift the flour
reen onion strips onto the pancake, with the green ends lying
et it.
Stir in pancake syrup. Serve warm.
For
nd brown sugar together till fluffy.
Add eggs and beat
ith a little whipped cream (recipe follows) or cinnamon on top
over-whisk, or the pancake will be tough. It's
eftovers, rest assured that this pancake tastes great at room temperature
n size of pan) until pancake has puffed up and is
irst time you make this recipe and then go up or
bowl until light and fluffy. Fill each muffin tin compartment
re just easy.
Prepare pancake mix as directed on your
Combine yogurt and egg.
Mix well.
Add pancake mix and blend just to combine.
Lightly spray a non-stick pan or griddle and ladle 2 tablespoons of batter per pancake.
While pancakes are cooking on the first side sprinkle with blueberries, raspberries or banana slices.
When pancakes are firm, turn pancakes and cook one more minute.
Serve with warm syrup.
Preheat oven to 425.
Spray 12 muffin cups with nonfat cooking spray or line with paper baking cups.
Combine pancake mix and cinnamon in medium bowl.
Combine honey, egg, oil, milk and vanilla in small bowl with wire wisk; add to dry mixture. Mix just until dry ingredients are moistened.
Fill muffin cups 3/4 full. Bake 15-18 minutes or until toothpick comes out clean (I baked 15 minutes and they were a little dry. Next time will check after 13 minutes).
Cool 2 minutes in pan. Remove to cooling rack.