Prep

Cooking Instructions: 4-inch Pancakes: To Make: 8-10 pancakes: 1 cup mix; 3/4 cup milk (For thicker pancakes, use slightly less milk. For thinner pancakes, use slightly more milk); 1 egg(s); 1 tablespoon oil. 16-20 Pancakes: 2 cups mix; 1 – 1/2 cups milk (For thicker pancakes, use slightly less milk. For thinner pancakes, use slightly more milk); 2 egg(s); 2 tablespoons oil. 24-30 Pancakes: 3 cups mix; 2 – 1/4 cups milk (For thicker pancakes, use slightly less milk. For thinner pancakes, use slightly more milk); 3 egg(s); 3 tablespoons oil. Step: 1 Heat nonstick saute pan over medium-high (or electric griddle to 325 degrees F). Pan is ready when drops of water sizzle, then disappear almost immediately. Step 2: Combine all ingredients; stir with wire whisk until large lumps disappear. Step 3: Pour slightly less than 1/4 cup batter for each pancake into pan. Step: 4 Turn pancakes over when bubbles form; cook until golden brown on both sides. Waffles: Makes 5 standard-size waffles. Step 1: Heat waffle iron. Step 2: Combine 2 cups mix, 1-1/2 cups milk, 2 eggs, and 1/3 cup oil in bowl. Stir until large lumps disappear. Allow batter to rest 4-5 minutes before baking. Step 3: Pour desired amount of batter into lightly greased waffle iron; bake until steaming stops and waffles are golden brown. Stir in chopped pecans and maple extract, lemon zest, or vanilla extract for an extra-special treat.