Ingredients
1 servings
pancake mix, dry
0.2
pound(s)
chocolate chips
0.05
pound(s)
Berries, blueberries (dehydrated)
0.05
pound(s)
maple syrup
1.0
ounce(s)
plastic bag
1.0
whole
Aluminum Foil
6.0
piece(s)
Dietary Restrictions
Wheat / Gluten
Recipe Instructions
Instructions:
1. Add water to pancake mix until batter is pourable. Don't make batter too thin.
2. Pour batter on to medium hot griddle with a small amount of oil on pan to prevent sticking.
3. Flip pancake when you see bubbles form on the topside of the cake.
4.Flip and cook on other side.
5. In separate small pot, mix 1 part water with 2 parts brown sugar. Bring to boil and let cool a bit, this is your syrup.
Note:
- Can also top with maple syrup and/or butter/earth balance.
- We figure about 3 pancakes per person. Serve leftover cakes for lunch.
- Can make gluten free by buying gluten free pancake mix.
- Can also add other fruits or berries such as blueberries. Also chocolate chips are a good option, but optional.