Gingerbread Pancakes

Over the weekend, my husband made on his favorite winter time breakfasts. It's a classic from his childhood and pretty easy because it starts with "Open box" as the first direction☺

Ingredients:

• 1 box of Gingerbread Cake/Cookie Mix, we used Betty Crocker's
• 2 Eggs
• 2 Tbsps Oil
• 1/2 cup Flour
• 1-1 1/2 cups Skim Milk, to get the right consistency

Directions:

Combine up all of the ingredients, except for milk. The resulting mix will be thick, use a half cup of milk to thin it out. Add more as needed until it's more like a regular pancake batter and will spread out on griddle. Cook on medium heat for two minutes on first side, flip, and cook another minute.

Serve with butter, maple syrup, and fresh fruit.

I'm sharing this recipe:
Tempt My Tummy Tuesday at Blessed with Grace

Tuesdays at the Table at All the Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam