2 large eggs

1 1/2 cups (330g) milk

2 Tbsp (24g) vegetable oil

 

PANCAKES: Recipe uses the whole bag. Makes 14x 4-inch pancakes.

 

MIX: In a large bowl, whisk (by hand or with electric mixer) eggs, milk, oil. Add mix. Whisk until blended. 

 

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

 

COOK: Using a ¼ measuring cup, spoon batter onto pan for each pancake. Don’t crowd the pan.  Cook for 3 ½ to 4 minutes, until the batter starts to form air bubbles, then flip and cook for another 2 to 2 ½ minutes. 

 

Optional: Add chocolate chips, chopped nuts, sliced bananas, or berries to your pancake batter. 

 

ENJOY: Serve with maple syrup or sprinkle with powdered sugar. 

 

WAFFLES: Recipe uses the whole bag. Makes 10x 4 inch waffles.

 

MIX: In a large bowl, whisk (by hand or with electric mixer) eggs, milk, oil. Add mix. Whisk until blended. 

 

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

 

COOK: Pour waffle batter onto iron. Add desired toppings to your batter. Follow waffle iron manufacturer's instructions for measuring and cooking waffles. 

 

ENJOY: Serve with maple syrup or sprinkle with powdered sugar and fresh berries.