| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
3 |
Servings |
INGREDIENTS
| 9 1/4 |
oz |
Yellow cake mix;, (1/2 of 18.5 oz package) |
| 1 |
c |
Water |
| 1/4 |
c |
All-purpose flour |
INSTRUCTIONS
Combine dry cake mix with water, egg and flour in a small mixer bowl. Blend
at low speed on mixer; beat 2 minutes at medium speed.
PANCAKES: Drop batter onto lightly greased griddle, using 1/4 cup for each
pancake. Bake until edges turn golden brown. Turn and finish baking.
For BRUNCH, serve pancakes with marmalades, jellies, honey, fruit-flavored
syrups or fresh fruit with sour cream topping.
For DESSERT, serve with choice of ice cream, sundae sauce, thawed frozen
fruit, or whipped cream.
WAFFLE VARIATION: Follow recipe above except pour batter into lightly
greased waffle iron. Bake according to manufacturer's instructions. Makes 3
12-inch waffles.
Source: Betty Crocker recipe book,1966; printed in Oregonian-FoodDay 2/3/98
Posted to EAT-LF Digest by Darby Stanfill <dstanfill@integrityonline.com>
on Feb 03, 1998
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