Gluten-Free Pancakes

You'll Need

• 2 large eggs
• 6 tablespoon butter, melted or 4 table-spoons oil
• 2 cups milk

Bakes Sixteen 4" Pancakes

Make mornings better with our quick and easy mix made from the best ingredients. Whip up tender, fluff pancakes (or waffles): extra maple syrup optional.

To Make Non-Dairy: Use only and rice, soy, or almond milk.

1. Whisk together eggs, butter or oil, and milk. Whisk in mix. Allow batter to sit for 10 minutes to thicken.
2. Preheat griddle to medium (350°F).
3. Scoop ¼ of batter onto lightly greased griddle.
4. Cook 1-2 minutes, until bubble form on top and bottom is golden brown.
5. Flip and cook for 1-2 minutes more. Serve hot, with butter and syrup.

For Waffles: Prepare batter as directed. Make according to waffle iron instructions.

Bakers Tip: For a half batch: make better as directed, using 1 1/3 cup mix, 1 large egg, 3 tablespoons melted butter or 2 tablespoons oil, and 1 cup milk.

Compliments of The King Arthur Flour Kitchen

Do not eat raw mix, dough, or batter

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