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Brown Sugar Pancakes with Apricot Syrup 
 
INGREDIENTS:
  • 1 cup Buttermilk & Honey Pancake and Waffle Mix
  • 1/4 cup Brown Sugar
  • 3/4 cup Milk
  • 1 tbsp Vegetable Oil
  • 1 Egg
  •  Apricot Syrup (reserved for topping)
DIRECTIONS:
Preheat non stick pan or lightly greased griddle to 375-400F. Combine ingredients until blended (vary milk or mix for desired batter thickness. Thinner batter makes thinner pancakes). DO NOT OVER MIX. Pour batter in 1/4 cupfuls onto preheated griddle. Cook until edges are dry and top is covered with bubbles, about 1 minute each side. Top with apricot syrup as desired.
 
YIELD:  Makes 5 7 pancakes