Graham Cracker Flips Recipe
Ingredients
| Graham crackers | 1/2 Cup (16 tbs), rolled | |
| Pancake mix | 1/2 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Vegetable oil | 1 Tablespoon | |
| Butter or margarine - to grease pan. | ||
| Honey or maple syrup - to serve | ||
Directions
MAKING
1. To make the batter, in large bowl combine cracker crumbs and pancake mix
2. Mix thoroughly with a wooden spoon.
3. Add the milk, egg and oil and beat a smooth batter is formed.
FINALIZING
4. Heat a griddle or large, flat frying pan and lightly grease with oil or butter.
5. Use a 1/4 cup measuring cup or spoon to pour the batter, in batches, on hot griddle, leaving 2 inches between each
6. Flatten each with the back of the spoon to a 5-inch pancake.
7. Fry pancakes for 3-4 minutes on each side until golden brown and crispy.
8. Stack onto a plate
9. Repeat with remaining batter.
SERVING
10. Serve the pancakes hot with honey or syrup if you like.
1. To make the batter, in large bowl combine cracker crumbs and pancake mix
2. Mix thoroughly with a wooden spoon.
3. Add the milk, egg and oil and beat a smooth batter is formed.
FINALIZING
4. Heat a griddle or large, flat frying pan and lightly grease with oil or butter.
5. Use a 1/4 cup measuring cup or spoon to pour the batter, in batches, on hot griddle, leaving 2 inches between each
6. Flatten each with the back of the spoon to a 5-inch pancake.
7. Fry pancakes for 3-4 minutes on each side until golden brown and crispy.
8. Stack onto a plate
9. Repeat with remaining batter.
SERVING
10. Serve the pancakes hot with honey or syrup if you like.
Chef
