Serves: 5
Lightly coat a nonstick griddle or large skillet with cooking spray, and place over medium-high heat. Place 1 cup of the jar mix in a medium-sized bowl. Add the egg, milk, and oil, and mix gently with a wooden spoon or whisk until well blended but slightly lumpy. Pour 1/2 cups of batter onto the hot griddle and cook 1 1/2 minutes, or until bubbles form on top and the edges are dry and browned. Flip and cook another 30 seconds, or until the bottoms are golden brown. Serve hot with butter and syrup.
This _Buckwheat Pancakes recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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