1 large egg, whisked
1 cup buttermilk (see Tip)
1 tablespoon vegetable or canola oil
1 cup Whole-Wheat Pancake Mix
Butter or oil, for the pan
SUGGESTED FILLINGS:
Chocolate-Hazelnut Spread, peanut butter and Pure Strawberry preserves, or apple or pumpkin butter and cream cheese
1. Whisk the egg, buttermilk, and oil in a large bowl.
2. Whisk in the pancake mix until just combined (do not overmix—lumps are fine).
3. Heat a large pan or griddle over medium heat and grease with butter or oil.
4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit.
5. Cook for 2 minutes, flip the pancakes, and cook for 1 minute more.
6. Use 2 pancakes to create a sandwich.
TIP: If you do not have buttermilk, you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer!
TIP: To make waffles, place ¼ cup batter in a preheated waffle iron and follow manufacturer’s directions.