Buckwheat malt pancake mix starts your day off right with a hearty mix of Pennsylvania flour and malt to improve upon the flavor of a classic flapjack.
In a large bowl, combine 1.5 cups of pancake mix with: a) 1.25 cups of whole milk*, b) 1 egg, well beaten, and c) 2 tablespoons of butter (melted and cooled) or vegetable oil. Mix wet and dry ingredients until there are no lumps. Let sit for 5 minutes. Pour 1/4 – 1/2 cup batter on a hot greased griddle. Cook on med-high heat (~375˚F) until bubbles form on top. Flip and continue to cook until golden brown.
Package contents makes two batches (~6-8 pancakes per batch).
*For thicker pancakes, use more mix or use less milk. Low fat milk, non-dairy milk, or water can be used as substitutes.