Pancakes or Waffles:
1-1/2 cups Gluten-Free Pancake Mix (1/2 bag)
1 cup milk*
3 tbsp oil
Combine ingredients. Stir to dissolve lumps. Preheat griddle or frying pan to high. Lower heat to medium. Lightly brush surface with oil. Drop batter onto cooking surface. When tops of pancakes begin to form bubbles, flip and cook another 2 to 3 minutes. Serve with maple syrup or preserves. Yields 16 pancakes or waffles. For richer waffles, use 2 tbsp melted butter in place of oil.
Irish Soda Bread:
Entire bag of Gluten-Free Pancake Mix
3/4 cup low-fat milk*
2 tbsp melted butter or vegetable oil
3/4 cup raisins, soaked in hot water, drained
2 tsp caraway seed (optional)
2 tsp grated orange rind (optional)
1 tbsp melted butter to brush top of bread*
Preheat oven to 350F. Empty contents of one bag of mix into medium mixing bowl. Combine eggs, milk, and 2 tbsp butter or oil and beat into mix. Fold in raisins, caraway seeds, and orange rind. Spread into a lightly oiled, 8-inch cake pan. Bake 35-40 minutes or until top is brown. Brush with 1 tbsp melted butter. Cool slightly. Cut unto wedges and enjoy.
*you may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient.