information:how to make up pancakes or piklets 1 ½ cups Gluten-free Pancake Mix ¾ cup milk, buttermilk, or yogurt 1 tablespoon olive oil 1 large egg Directions: Mix ingredients thoroughly in a large bowl. (Batter should be somewhat thick, not runny, and come off the spoon in larger individual clumps, rather than a stream). Let batter stand a few minutes. Coat a griddle or frying pan lightly with olive oil. Heat cooking surface to medium-high. Once hot, apply a small bit of oil and test a small portion of batter, and adjust temperature accordingly. I find a slightly lower temperature and longer cooking time allow the batter around the fruit to cook more fully. spoon about a 6-inch circle of batter into pan. Fruit pancakes can be a bit heavier than regular pancakes, so I make a cake about 6 inches across. Once the batter is in the pan and cooking, When the bottom of the cake is nicely cooked, and the top is bubbling, flip it over and cook the other side. Makes sure bottom is well-cooked and cake is done. To ensure it's done, poke the center with a toothpick. If the toothpick comes out clean, it's done. Serve with butter and pure maple syrup.
Product Code: GF268
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EGGS,DAIRY, & SOY see allergen statement for further details