Ingrients & Directions
2 Eggs–3 for richer cakes.
1 1/4 c Milk
2 tb Unsalted butter, melted
1 Bag pancake & waffle mix
See #23
In mixing bowl, beat eggs with a whisk until they are well mixed, then
whisk in the milk and melted butter.
Add the mix and stir the batter with a fork or the whisk just until the dry
ingreds. are moistened–it will be a little lumpy.
Bake pancakes on hot griddle, greased or not according to manufacturer’s
instructions. If using elec. griddle or skillet use 400 F. setting. Use 1/4
scant cup per cake. Turn when bubbles for all over top and edges look dry.
Continue baking until no more steam rises. Serve at once.
From
Yields
12 Servings