From the Kitchen of: Sylvia
Source: The Olympian Lifestyles
1
pkg (¼ oz or 1 scant tbsp)
Fleischmann's Active Dry Yeast
2
C
Buttermilk biscuit mix
1
C
Milk
2/3
C
Water
1
Egg
Place yeast in blender and add biscuit mix.
Heat milk with water until liquids are warm. Pour over dry ingredients, cover and whirl in blender for about 1 minute. Scrape down sides. Add egg, cover and whirl an additional minute. Pour batter into large bowl. Cover and let stand at room temperature 30 minutes. Stir batter down and bake cakes on a lightly greased griddle, using about 1/4 cup batter per pancake. Serve hot with margarine or butter and maple syrup.