Simple recipe for pancakes made with our Pancake & Waffle Mix.
- 1 cup Pancake & Bake Mix
- 1 large egg
- 3/4 cup water, or soy, rice, almond or coconut milk.
- 1 TBSP oil
Yield: six 4-inch pancakes
For egg, use equivalent prepared egg replacer and reduce water by 1/4 cup. Batter should be thick.
Mix all ingredients together to combine. Batter should not be too thin or too thick. Add 1 TBSP additional water if batter thickens. Preheat griddle to medium/ med-high heat, or 350º to 375˚ for electric griddles. Pour batter onto lightly oiled griddle. When bubbles appear and bottom of pancake is golden brown, flip once and continue cooking until 2nd side is golden brown. Serve immediately.
Extra pancakes can be cooked, cooled, and then wrapped in plastic and frozen. To reheat, remove any wrapping and microwave pancakes wrapped in a paper towel until hot, approximately one-minute.
© Pamela's Products, Inc.