+
0 (0)

Categories: Breads, Breakfasts

Pancakes

Thinking back, I can clearly remember what got me into homemade mixes. It was an industrial-sized box of Aunt Jemima's "Complete" Buttermilk Pancake Mix purchased at a local warehouse store. My youngest son was still a toddler then and was ... Read more

Total time: 20 minutes | Makes 8 pancakes
Note: You can turn this recipe into one for waffles by doubling the ingredients and following the manufacturer's directions for your waffle iron.
  • 1 cup Multi-Grain Buttermilk Pancake and Waffle Mix (see related recipe)
  • 1/2 to 2/3 cup water
  • 1 egg
  • 2 tablespoons oil or butter, melted plus more for greasing

Step 1Stir pancake mix together with water, egg and oil. Add more water, if necessary, to make a soft pourable batter.

Step 2Pour 1/4 cup batter for each pancake onto greased griddle set over medium-low heat. Cook until top of pancake is bubbling and underside is lightly browned, 1 to 2 minutes. Flip and cook until pancake is set, 1 to 2 more minutes. Serve immediately or keep warm.

Variations


Each pancake:
92 calories; 206 mg sodium; 28 mg cholesterol; 4 grams fat; 11 grams carbohydrates; 2 grams protein; 0.08 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breads
Hotel Condon corn bread
Chile lime crackers
Cheddar-sage cornbread
Cheese arepas