INGERDIENTS MARCELLE’S FLOUR BLEND, WHITE RICE FLOUR, SUGAR BAKING POWDER, BAKING SODA

What you need to supply: For each batch — ¾ CUP SOUR CREAM, 2 EGGS, ¾ cup MILK, 2 tbsp VEGETABLE OIL, 1 tsp VANILLA

DIRECTIONS

In a bowl add 2 and 1/2 cups Marcelle’s dry Pancake mix. What is left in bag will make a second batch In another bowl mix together the wet ingredients. Add wet mixture to the dry ingredients gradually until you have smooth pouring consistency. Pour about ¼ cup into a heated skillet with cooking oil, until edges appear dry and bubbles form on top, turn pancake. Cook another few minutes until golden, repeat with remaining batter.