Pamela's Pancakes

1 cup Pamela's Baking & Pancake Mix
1 large egg (or equivalent of liquid egg replacer)
3/4 cup water
1 tablespoon oil

Yield: six, 4-inch pancakes

Mix all ingredients together until there are no lumps. Batter should not be too thin or too thick; add additional water if needed. Pour 1/4 cup batter onto a preheated, lightly oiled griddle (medium-low heat). Cook until golden brown, flipping once. Serve immediately.

Extra pancakes can be cooked, cooled, then wrapped in plastic wrap and frozen. To reheat, remove wrapping and microwave wrapped in a paper towel until hot, approximately one minute per pancake.

Suggestion: Use a pizza cutter to cut pancakes up for small children.

Variation:

Apple Pancakes: Add 1/4 cup sugar, 1/2 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon vanilla, 1 grated Granny Smith apple (about 3/4 cup) to pancake recipe above and cook as directed. Add additional Pamela's Baking & Pancake Mix if needed. Serve with warm maple syrup, or sprinkle with powdered sugar.