• Preparation Time 5 minutes
  • Cooking Time 7 minutes
  • Makes about 20 pancakes
  • Freezing Excellent

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Ingredients

  • 1 pkg Robin Hood® Quick Bread Mix Cinnamon Swirl
  • 1 ½ cups buttermilk or unflavoured yogurt
  • ¼ cup Crisco® Vegetable or Canola Oil
  • 2 eggs
  • Butter for pan

Serving Size: about 20 pancakes

Directions

Serving Size: about 20 pancakes

  • Combine quick bread and swirl mix, buttermilk or yogurt, oil and eggs in large mixing bowl. Stir to combine. Do not over mix. Batter can be a bit lumpy.
  • Melt butter over medium-high heat in a large non-stick skillet. Using a ¼ cup (50 mL) dry measuring cup, ladle ¼ cup (50 mL) batter into hot skillet. Cook for 3 to 5 minutes, flip pancakes and cook the other side for about 2 minutes. Repeat with remaining batter.

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