I am a big fan of short-cuts and here’s one of my biggest. For those of you who can stand a small amount of milk, I’ve yet to find a mix as good as Pamela’s. My family loves her gluten-free products and my newly gluten-abstaining husband swears these are his favorites.

Prep time: 5 minutes
Total time: 15 minutes:
Yield: Serves 2-4

1 c. Pamela’s Baking & Pancake Mix
1 large egg
3/4 c. + water
spray vegetable oil

1. Mix baking mix, egg and water and whisk until smooth. I like mine on the thinner side, so adjust according to taste with the water.
2. Heat a skillet over medium high heat until good and hot. Pour enough batter to form 4″ pancakes. Flip when bubbles form on one side, after a minute or so. Cook another minute and flip onto plates. Serve with a pad of butter and warm maple syrup. Makes six 4″ pancakes.