Mix above ingredients together then place in food processor to mix again.
To make pancakes beat 1 egg, 1 tbsp oil, 1/2 cup milk and 1/4 tsp vanilla together.
Add 3/4 cup pancake mix and mix till just blended.
Let stand 5 minute.
Make pancakes as usual in buttered skillet.
To make the sauce, place the sugar
To make pancakes: Combine the oatmeal and buttermilk
To make the butterscotch sauce, melt butter
all bowls as needed to make the colored egg pancakes you want, reserving
To make the Icing Syrup, whisk the
r mini processor and process to the consistency of flour; transfer
To make the filling, heat the sesame
ld water. When they come to a boil again, drain
>Slowly add wet mixture to dry mixture, whisking just
To make sauce:.
Stir cornstarch with
n saucepot.
Bring mixture to boil over medium high heat
n hot water until ready to use. Drain and chop.
To make Pumpkin Maple Sauce: Heat maple
To make pancakes: place flour in mixing bowl. Gradually stir in boiling water to form
Mix dry ingredients, then mix in egg and oil.
Add enough skim milk to make batter pourable.
Cook on griddle at medium heat, turning once when bubbles appear.
Makes six 4-inch pancakes, about 55 calories each.
lace up to 6 months.
To make Batter for Cinnamon Pancakes: In a
In a small bowl, dissolve yeast in water; let stand for 5 minutes.
Meanwhile, in a large bowl, combine the dry ingredients.
Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened.
Stir in yeast mixture.
Cover and refrigerate for 8 hours or overnight.
To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Add salt to potatoes; add milk, egg, baking powder and flour to make a medium batter.
Drop by spoonfuls on a lightly oiled skillet or griddle.
Brown on one side, turn over and brown on the other side.
Serve hot with butter and jelly or syrup.
Or eat along with a regular meal.
Yields 2 servings.
gether thoroughly in a bowl to make a very smooth batter. Cover