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.
Yields
12 Servings