Ingredients

1 Cup Mix

3/4 Cup Milk

1 Tablespoon Oil

1 Egg

Instructions

Heat skillet over medium-low heat or electric griddle to 375° F.

2

Combine all ingredients and stir until large lumps disappear (do not beat or over mix). Let stand 3-4 minutes to thicken..

3

Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet.

4

Turn when pancakes bubble and bottoms are golden brown.



Freezing



We do not recommend saving the leftover batter. Instead, make it into pancakes and freeze the extra pancakes.

Place a sheet of wax paper between each pancake.

Wrap pancakes securely in foil or place in an air-tight freezer bag.

Place this bag inside another air tight bag to double-wrap pancakes.

Freeze for no more than six weeks.



Reheating After Freezing



Oven:

Pre-heat oven to 375°F.

Place pancakes in a single layer on an ungreased cookie sheet.

Cover tightly with foil.

Bake 8 to 10 minutes or until warmed throughout.

Microwave:

Stack 3 pancakes on microwaveable plate.

Microwave uncovered on HIGH for 1-1/4 to 1-1/2 minutes or until pancakes are hot.

Serve immediately.



Warming



Heat oven to 250°F.

Place pancakes in a single layer on an ungreased cookie sheet.

Cover lightly with foil.

Keep in warm oven for up to 10 minutes.

breakfast