Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Biscuit baking mix |
| 1 cup | Milk |
| 2 \N | Eggs |
| 2 cups | Biscuit baking mix |
| ¾ cup | Milk |
| ½ cup | Berries and juice |
| 1 \N | Egg |
| 2 cups | Biscuit baking mix |
| 2 tablespoons | Veggie oil |
| 1 \N | Egg |
| 1⅓ cup | Milk |
QUICK PANCAKES
BERRY PANCAKES
QUICK WAFFLES
Combine ngrediet n a blender, food processor, bowl, or shaker container and beat until smooth.
To use: For each pancake, pour a small amount of batter into a hot, greased pan and cook over medim hat until bubbles form on the top. Flip and cook until the pancake is golden brown.
Variation: For thinner pancakes, use 1 egg and 1-½ cups of milk.
BERRY PANCAKES:
Combine ingredients and cook as for quick pancakes. Top with butter and syrup.
QUICK WAFFLES:
Combine all ingredients and beat until smooth.
Pour into the center of a hot waffle iron and close the lid. Bake until steaming stops.
IDEA For dessert or Belgian waffles, add 2 tb sugar to the recipe and serve the waffles with an ice cream or whipped cream topping.
Source: Cheaper and Better Alternatives to Storebought Goods By: Nancy Birnes
Found by: Fran McGee
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini