Our Recipe Collection

• In a medium bowl, combine the milk, oil and egg. Add the pancake mix and stir just until blended. If too thick to pour easily, quickly thin with a little milk. (Batter does not hold well—but if necessary, cover and keep it refrigerated.)
  
• Spray skillet or griddle with non-stick spray. Heat to 400 degrees F.
• Ladle or spoon about 1/4 cup batter onto the griddle or skillet.
• Turn cakes when tops show bubbles arise and the edges are cooked.
  
  

Makes 10 pancakes. Each pancake: 99 calories; 1 g dietary fiber; 13 g carbohydrates; 4 g protein; 4 g fat (less than 1 g saturated fat); 23 mg cholesterol; 178 mg sodium.

Great Options:

Honey Butter—blend 1/2 cup room temperature butter and 1/3 cup honey

Fruit Butter Topping- 1/2 cup butter (1 stick), softened and mixed with 3 tablespoons of favorite fruit preserves.

Fruit Sauce- Use a blender or processor to puree: 1, 15-oz. can drained apricots, 1, 15-oz. can peaches, 1 fresh nectarine or peeled orange.

Prepared by: Sharon Davis, Family & Consumer Sciences Education.

*Optional Information:

Sourdough ‘Cakes- Stir in 1 cup sourdough starter* and decrease milk for batter to 3/4 cup. Mix pancake batter as directed.

**Quick Sourdough Starter- In a 6-cup bowl combine 2 cups unbleached flour (or half whole wheat flour); 1 pkg. active dry yeast; 2 cups warm (105 degree F.) water.

Stir, cover lightly with waxed paper and let stand overnight or up to five days.

Stir down. Use amount needed. Keep remainder refrigerated—cover with vented lid. (Replenish every 7 to 10 days w/1 cup flour and 1 cup water. Stir. Let stand at room temperature overnight). Then use or return to refrigerator.