I don’t know if you’re like me, but I love a good pancake. What I don’t love is having all the mess of prepping and making a mess all over the counter, not to mention all the dirty dishes.
Recently, I was perusing on Facebook, and a recipe was making its rounds in my timeline. You know the ones. No one really knows where it started, but now everyone is sharing it. Well, the recipe stated you could take a muffin mix, add 2/3 cup of milk, an egg, and you’d have a quick and easy pancake batter.
I decided to try that this morning. I used a Martha White gluten free blueberry pancake mix. Just one package. I put the 2/3 cup of milk in, I added the egg, and I let it sit a while to let the skillet heat up.
As we all know, that first pancake is just a tester. To see how hot the pan is, see how everything turns out, so I don’t count that first pancake coming off the griddle. That second pancake, though, turned out a dark golden brown. They didn’t rise that much, like regular pancakes, but they sure did look delicious. Now comes the taste test. Call me weird, but I’m not one who likes a whole lot of junk on my pancakes and waffles. No butter, and just a smidge of syrup, but for this taste test I didn’t put anything on.
Surprisingly, they are delicious! A little sweet, but definitely a good option for wanting pancakes but not wanting to buy the flour, baking powder and stuff that you don’t use a lot. Another plus is that you can have multiple flavors on hand. The recipe stated that one package of mix will make about 5-7 pancakes. Including my tester pancake, I made about 7 using a 1/4 cup measuring cup.
I know there’s a couple of pancakes missing in the picture. One was still in the skillet, and the other one was in my belly. 😁
My conclusion? I will definitely be making these again. Just add some sausage and some scrambled eggs, and it’s an instant breakfast! Or breakfast for dinner. Those are always tasty too.
Until next time, stay healthy my friends! 🤗