Title: Kafeeklatsch Pancakes
Categories: None
Yield: 3 Servings

9 1/4 oz Yellow cake mix;, (1/2 of
-18.5 oz package)
1 c Water
1/4 c All-purpose 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 1/4 cup for each
pancake. Bake until edges turn golden brown. Turn and finish baking.

For BRUNCH, serve pancakes with marmalades, jellies, honey, fruit-flavored
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
12-inch waffles.

Source: Betty Crocker recipe book,1966; printed in Oregonian-FoodDay 2/3/98
Posted to EAT-LF Digest by Darby Stanfill
on Feb 03, 1998