In a 1 quart jar, combine all ingredients; seal jar, you can also add dried fruits (apples are especially good!) this can be done,if necessary,to fill any gaps if the jar isnt full.
Be sure to attach the following directions with your jar.
DIRECTIONS: In medium bowl, combine 3/4 cup milk, 1 egg, and 2 Tablespoons salad oil.
With fork, blend in 1-1/3 cups pancake mix until moistened but still lumpy.
Cook on lightly greased griddle or skillet.
Makes about 10 5\" pancakes.
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.
Bring apple juice almost to a boil and stir in sugar.
Lower heat to a simmer.
Stir and simmer until sugar is dissolved.
Add the cinnamon and vanilla extract and continue to simmer for one more minute.
Combine the first 3 ingredients in pan.
Gradually stir in water.
Cook until clear, 4 or 5 minutes.
Remove from heat.
Add brown sugar, margarine and cinnamon.
ugar, the brown sugar, and cinnamon; sprinkle sugar mixture over pear
n the brown sugar and cinnamon and cook until the sugar
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.
Mix yogurt and cinnamon together.
Add enough pancake syrup to dipping consistency and taste.
Dip fruit into mixture.
ablespoons brown sugar with the cinnamon & sprinkle over the apples.
4 cups for 1/2 recipe) . Stir until just mixed, cover
Preheat oven to 450.
Combine pancake mix and milk. Mix with bread cook for 2-3 minutes until dough is thoroughly formed.
Roll dough into 10 by 14 inch rectangle on lightly floured surface.
Combine butter, sugar and cinnamon. Microwave until spreadable. Spread on dough. Roll dough into log starting with the long side.
Slice roll into 16 pieces. Place on baking sheet. Bake 10-12 minutes.
While still warm, frost rolls.
To make the Cinnamon Filling:
Mix the three
For glaze, combine cream cheese and cinnamon in small bowl.
Gradually add syrup, stirring with wire whisk until smooth; set aside.
For pancakes, combine pancake mix, raisins and cinnamon in medium bowl. Add water; stir with wire whisk just until large lumps disappear.
For each pancake, pour scant 1/4 cup batter onto hot lightly greased griddle; sprinkle with heaping 1 tablespoon cereal.
Turn when pancakes bubble and bottoms are golden brown.
Drizzle with glaze. Serve topped with syrup.
atter into the skillet per pancake and spread out slightly. Let
reen onion strips onto the pancake, with the green ends lying
cup melted butter, and cinnamon in a small bowl. Place
/3 cup pancake mix, brown sugar, and cinnamon in a mixing
In a preheated 425 degree oven heat butter in a heavy 10\" skillet until bubbly (be careful not to burn).
Beat the eggs in a bowl with a fork, 1/4 cup milk, the flour, sugar and salt until smooth and well blended.
Beat in remaining 1 3/4 cups milk.
Pour into hot prepared skillet; bake in 425 degree oven about 20 minutes. Sprinkle with berries and cinnamon. Bake 10 to 15 minutes longer or until knife inserted in center coes out clean and pancake is browned and puffed. Cut in wedges. Serve with a bit of warm maple syrup.
eggs, sugar, vanilla, salt, and cinnamon in large bowl until well