1 large egg

1 1/4 cup plus 3 tbsp (336g) milk

2 tbsp (24g) vegetable oil

 

PANCAKES: Recipe uses the whole bag. Makes 10x 4-inch pancakes.

 

MIX: In a large bowl, whisk (by hand or with electric mixer) egg, milk, oil. Add mix. Whisk until blended. Optional: Add chocolate chips, chopped nuts, sliced bananas, or berries to your batter.

HEAT: Heat griddle to medium heat, or 350° for electric griddle. Grease with 1 tbsp butter or oil.

COOK: Spoon batter onto pan for each pancake. Don’t crowd the pan.  Cook for 3-4 minutes, until the batter starts to form bubbles, then flip and cook for another 2 minutes. Serve immediately with your favorite condiments.

 

WAFFLES: Recipe uses the whole bag. Makes 6x 4 inch waffles.

 

MIX: In a large bowl, whisk (by hand or with electric mixer) egg, milk, oil. Add mix. Whisk until blended. Add desired toppings to your batter.

HEAT: Pre-heat waffle machine on high. Coat waffle iron with non-stick cooking spray.

COOK: Pour waffle batter onto iron. Follow waffle iron manufacturer's instructions for measuring and cooking waffles.

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Extra batter can be covered and refrigerated overnight for use the next day. Add 1-2 tbsp milk if batter is too thick. Extra cooked pancakes/waffles can be frozen and reheated in oven.