Note: We recommend a scale to measure out your flour (most accurate). If measuring without a scale, use stackable measuring cups, do not use a liquid measuring cup for dry ingredients.

Yield:  approximately 16 pancakes or 24 muffins

Maple Pancakes

INGREDIENTS:

• 14 ounces Maple Pancake & Muffin Mix from Anna (3 cups)
• 2 jumbo eggs
• 1 ¾ to 2 ½ cups milk or non-dairy drink, add more liquid if you desire a thinner pancake
• ⅓ cup oil
• 1 teaspoon vanilla (optional)
• 3 tablespoons maple syrup (optional)

DIRECTIONS:

1. In a medium-sized mixing bowl, combine all wet ingredients and lightly beat by hand. 
2. Add Maple Pancake & Muffin mix from Anna and blend until well combined. 
3. Pour approximately ¼ cup batter onto the center of a well-oiled hot pan.  Over medium heat, cook for 3-4 minutes, when bubbles appear on the surface flip the pancake over for another 2-3 minutes or until golden brown.

Maple Muffins

INGREDIENTS:

• 14 ounces Maple Pancake & Muffin Mix from Anna (3 cups)
• 2 jumbo eggs
• 1 ½ cups milk or non-dairy drink
• ⅓ cup oil
• 1 teaspoon vanilla (optional)
• 3 tablespoons maple syrup (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a medium-sized mixing bowl, combine all wet ingredients and lightly beat by hand. 
3. Add Maple Pancake & Muffin mix from Anna and blend until well combined. 
4. Pour batter into lightly oiled parchment paper muffin liners.  Bake at 350 degrees for 20-25 minutes.