Pancakes

KITCHEN TOOLS & SUPPLIES

  • Whisk

  • Microwave-safe bowl or small saucepan (to melt butter)

  • Medium to large mixing bowl, depending on the amount of batter you're making

  • Measuring cups and spoons

  • Liquid measuring cup (1-2 cup capacity)

  • Spatula

INGREDIENTS

For eight pancakes

  • 2 tablespoons melted butter (cooled)*

  • 1 large egg

  • 3/4 cups milk or buttermilk

  • 1 package Paines Hollow Kitchen pancake mix

For sixteen pancakes

  • 4 tablespoons melted butter (cooled)*

  • 2 large eggs

  • 1 1/2 cups milk or buttermilk

  • 2 packages Paines Hollow Kitchen pancake mix

* vegetable oil may be substituted for butter

INSTRUCTIONS

Preheat a non-stick skillet or griddle over low to medium heat.

In your bowl, whisk the egg(s) with the cooled melted butter (or oil). Stir in the milk (or buttermilk) and pancake mix, just until combined. Don’t overmix! The batter will be thick and may have some lumps. For fluffier pancakes, let the batter rest for several minutes before cooking.

Grease your skillet or griddle with a small amount of butter. 1/4 cup of batter will make a 4-inch pancake. Use less (or more) batter if you prefer smaller (or larger) pancakes.

Cook until bubbles form on the surface of the pancakes and the edges are set. Flip the pancakes and cook the other side until golden.

Serve warm with maple syrup.