| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
12 |
Servings |
INGREDIENTS
| 2 |
|
Eggs–3 for richer cakes. |
| 1 1/4 |
c |
Milk |
| 2 |
tb |
Unsalted butter, melted |
| 1 |
|
Bag pancake & waffle mix>>> |
|
|
See #23 |
INSTRUCTIONS
In mixing bowl, beat eggs with a whisk until they are well mixed, then
whisk in the milk and melted butter.
Add the mix and stir the batter with a fork or the whisk just until the dry
ingreds. are moistened--it will be a little lumpy.
Bake pancakes on hot griddle, greased or not according to manufacturer's
instructions. If using elec. griddle or skillet use 400 F. setting. Use 1/4
scant cup per cake. Turn when bubbles for all over top and edges look dry.
Continue baking until no more steam rises. Serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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