Stonewall Kitchen, Gluten-Free Pancake and Waffle Mix, 16 oz (453.6 g)

Gluten-free pancakes

• 1 large egg
• 2/3 cup + 2 tbsp milk
• 1 cup gluten-free pancake and waffle mix
• 1 tbsp butter, melted

Preheat skillet to 350ºF (or use a non-medium skillet over medium heat). Whisk egg and milk together. Add dry mixture and stir until fully incorporated. Stir in melted butter and combine thoroughly. Let batter stand for 5-10 minutes. Spray surface of skillet or non-stick pan with cooking spray and pour batter in, using 1/4 cup per pancake. When edges appear and bubbles begin to burst, flip and cook for an additional 1 1/2-2 minutes. Remove and serve warm.

(Makes about 5-6 plate-sized pancakes.)

Gluten-free waffles

• 1 large egg
• 2/3 cup of water
• 1 cup gluten-free pancake and waffle mix
• 1 tbsp butter, melted

Heat waffles according to manufacturer's directions. Mix egg and water together. Add dry mixture and mix well. Stir in melted butter and combine thoroughly. Spray Waffle Iron with cooking spray and pour in batter. Cook until golden brown. Remove and serve warm.

(Makes about 3-4 waffles, depending on waffle size.)