Kafeeklatsch pancakes

3 Servings

Ingredients

Quantity Ingredient
9¼ ounce Yellow cake mix;, (1/2 of 18.5 oz package)
1 cup Water
¼ cup All-purpose flour

Directions

Combine dry cake mix with water, egg and flour in a small mixer bowl. Blend at low speed on mixer; beat 2 minutes at medium speed.

PANCAKES: Drop batter onto lightly greased griddle, using ¼ cup for each pancake. Bake until edges turn golden brown. Turn and finish baking.

For BRUNCH, serve pancakes with marmalades, jellies, honey, fruit-flavored syrups or fresh fruit with sour cream topping.

For DESSERT, serve with choice of ice cream, sundae sauce, thawed frozen fruit, or whipped cream.

WAFFLE VARIATION: Follow recipe above except pour batter into lightly greased waffle iron. Bake according to manufacturer's instructions. Makes 3 12-inch waffles.

Source: Betty Crocker recipe book,1966; printed in Oregonian-FoodDay ⅔/98 Posted to EAT-LF Digest by Darby Stanfill <dstanfill@...> on Feb 03, 1998

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