
Got a sweet tooth? We can’t think of a better way to start the day than with this bonafide breakfast bundle: Annie's Pancake Mix, Epicurean Cinnamon Brown Sugar Butter, and Maple Syrup. Everyone will love golden-brown flapjacks slathered with sweet butter and drowned in syrup, whether it’s for a leisurely weekend brunch or an extra-special weekday morning. Nutrition values are representative of a 1/4 bundle serving.
26 ounce
Annie's Pancake & Waffle Mix
(Contains: Wheat)
3.5 ounce
Cinnamon & Brown Sugar Butter
(Contains: Milk)
8 ounce
Maple Syrup
1 cup
Milk
(Contains: Milk)
1 unit
Eggs*
(Contains: Eggs)
Heat skillet or griddle over medium-high heat (or to 375 degrees). Grease skillet with nonstick spray, butter, or oil. (TIP: Surface is ready when drops of water jump around.)
While skillet heats, in a large bowl, mix together 1⅔ cups pancake mix, 1 cup milk, and 1 egg until smooth.
Using a scant ¼ cup for each pancake, pour batter onto hot skillet. Cook until bubbles break on surface and edges just begin to dry. Flip and cook until golden brown, about 1 minute more.
Serve with Cinnamon Brown Sugar Butter and Maple Syrup. Enjoy!
The cinnamon sugar butter was a great way to top the pancakes. I didn't even need the syrup. But my roommate used it and was very impressed with the quality of the syrup.
That butter is the bomb. I've had trouble finding a good compound butter in my area so I just make my own. This one is a great combo with those pancakes and warm maple syrup......and BACON. I threw hickory bacon on top of this already yummy dish.
Love the cinnamon butter with the maple syrup. Love the light and airy pancakes
This was a great breakfast and loved the butter for simple and unique pancakes!
Did not provide eggs and milk for pancake as expected