1 cup pancake mix
3/4 cup milk
1 tbsp oil
1. Heat skillet over medium-low heat.
2. Combine all ingredients and stir.
3. Do not beat or over-mix.
4. Let stand for 1 to 2 minutes to thicken.
5. Pour slightly less than 1/4 butter for each pancake into lightly greased skillet.
6. Turn when pancakes bubble and bottoms are golden brown.
For golden brown pancakes use solid shortening instead of oil, butter or margarine.
For soft and fluffy pancakes, avoid turning them more than once.
Best to serve with fruits and cold cuts chicken breast.
As a newly wed couple, one of the adjustment is preparing food for your husband. I’m just lucky enough because my hubby is a good cook. I don’t have to worry or be stress out of what to prepared especially that I am used to cooking Filipino foods and Chinese cuisines. Imagine he likes native cruzan menu and I love native bicolano food. It takes a change of taste buds or meet half way and compromise on what to eat.
I have to admit I am spoiled and well taken care of. Since he preferred healthy dishes, he has no choice but to cook with all his heart and I am an audience hoping someday I would be able to copy all his trademark/specialty.
Thank you to Grandma Alberta for teaching his grandson how to be an independent man. Cooking has been easy for him. The way he cooks, you’ll be mesmerized. He chop and slice ingredients like a pro, he put spices with out using measuring cups or spoons.