Stonewall Kitchen, Blueberry Pancake &amp Waffle Mix, 16 uncji (453,6 g)

Shake Canister before each use.

Blueberry pancakes

• 1 large egg
• 1/2 cup of milk
• 1 cup blueberry pancake and waffle
• 2 tbsp butter, melted

Preheat skillet to 350ºF (or use non-medium skillet over medium heat). Whisk egg and milk together. Add dry mixture and mix well. Stir in melted butter and combine thoroughly. Let batter stand for 15 minutes. Spray surface of skillet or griddle with cooking spray and pour batter in, using ¼ cup per pancake. When edges appear and bubbles begin to pop, flip and cook for an additional 1½-2 minutes. Remove and serve warm.

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

Blueberry waffles

• 1 large egg
• 1/2 cup milk (plus 2 tablespoons. More if too thick)
• 1 cup blueberry pancake and waffle
• 2 tbsp butter, melted

Heat waffles according to manufacturer's directions. Mix egg and milk together. Add dry mixture and mix well. Stir in melted butter and combine thoroughly. Let batter stand for 15 minutes. Spray Waffle Iron with cooking spray and pour batter in. Cook until golden brown. Remove and serve warm.

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