Directions

Yield: three, 7-inch waffles

Whip egg whites until stiff. In a separate bowl combine Pamela's Baking & Pancake Mix, egg yolks, water, and oil together until there are no lumps. Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. May need to increase baking time for crispy waffles.

Helpful hint: Try making extra and freeze for later. Wrap in foil or plastic to store in freezer. Remove wrap before reheating in your toaster. Can be used for sandwich bread in a pinch. Great for open face sandwiches.

Fun Variation:

Chocolate Waffles: Use only 1-1/4 cups Pamela's Baking & Pancake Mix, add 1/3 cup sugar, 1/4 cup cocoa powder, 1/2 teaspoon vanilla. Great topped with ice cream and hot fudge sauce.

Directions

Yield: 10 to 12, 4-inch pancakes

In a large bowl whisk together the dry ingredients. In a separate bowl, whisk the egg, milk, sour cream, melted butter, food coloring, and vanilla. Add them together and beat until just combined. A few lumps are fine.

Heat a frying pan or griddle to medium high heat. When hot add butter or oil to grease, followed by a small scoop of batter, 2 to 4 tablespoons. You can add some mini-chocolate chips. Wait for the pancakes to bubble, flip and cook the other side for a minute or so. Enjoy!

Top with vanilla yogurt, sweetened raspberries and a few mini-chocolate chips. Can be made ahead and frozen until you need them. Heat two in the microwave oven for 30 to 45 seconds.

Chef's Note If you use 1 tablespoon of food coloring, you will have very bright pancake batter, but it will tone down when you cook them.