Recipe - Kafeeklatsch Pancakes

9 One fourth ounce Yellow cake mix;, (One half of
18.5 ounce package)
1 cup Water
One fourth cup Allpurpose flour

Combine dry cake mix with water, egg and flour in a small mixer bowl. Blend
at low speed on mixer; beat 2 minutes at medium speed.

PANCAKES: Drop batter onto lightly greased griddle, using One fourth cup for each
pancake. Bake until edges turn golden brown. Turn and finish baking.

For BRUNCH, serve pancakes with marmalades, jellies, honey, fruitflavored
syrups or fresh fruit with sour cream topping.

For DESSERT, serve with choice of ice cream, sundae sauce, thawed frozen
fruit, or whipped cream.

WAFFLE VARIATION: Follow recipe above except pour batter into lightly
greased waffle iron. Bake according to manufacturer's instructions. Makes 3
12inch waffles.

Source: Betty Crocker recipe book,1966; printed in OregonianFoodDay 2/3/98
Posted to EATLF Digest by Darby Stanfill dstanfill@integrityonline.com
on Feb 03, 1998