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Buttermilk Pancakes
3/4 c Hodgson Mill Buttermilk Pancake Mix
1/2 c milk
1 egg
1 Tbsp. oil
Preheat griddle to 360 degrees F. Place pancake mix into mixing bowl; add milk and egg, stir in vegetable oil. Mix just until blended. Let stand for 5 minutes. Cook on one side until bubbles form on the edges, then flip and cook on other side until golden brown. Serve hot. Top with your favorite syrup, honey, molasses, jams or jellies. For thinner pancakes use more milk, for thicker pancakes use less milk. Makes 6-8 pancakes.
NOTE: for 12-14 increase pancake mix to 1 1/2 c, milk to 1c , and oil to 2 Tbsp. 24-28 increase pancake mix to 3 c, milk to 2 c and oil to 4 Tbsp.
PANCAKE VARIATIONS (for 12-14 pancake recipe). Adjust for larger or smaller recipes.
Apple Pancakes: Decrease milk to 1/3 c and stir 1 c applesauce into batter
Blueberry Pancakes: Fold 1/2 c blueberries into batter
Cheese Pancakes: Stir 1 c shredded cheddar cheese into batter
Ham Pancakes: Stir 1/2 c chopped cooked ham into batter
Nut Pancakes: Stir 1/2 c chopped nuts into batter