Directions: To 210g of pancake mix add 2 1/2 tsp baking powder, 1/2 tsp bicarbonate of soda and a pinch of salt. Sift into a bowl and make a well in the centre. Lightly beat 2 eggs, add 1 1/2 cups of milk, then pour into the well and whisk until smooth, adding up to 1/4 cup extra milk if the mixture is too thick. Cover and rest for 15-20 minutes.
Cooking: Heat a griddle or heavy-based pan to medium and brush lightly with oil. Drop large spoonfuls of batter on, cook for about a minute until the underside is set, then flip and cook until golden and cooked through. Serve with maple syrup, coconut nectar, sliced banana, fruit compote, whipped cream or your favourite toppings.
Caution: Ingredients do not contain gluten but are packed in a facility that may handle products containing gluten, nuts, and sesame seeds.
Storage: Reseal pouch. Store in a cool dry place.
