PANCAKE CEREALS

1. In a bowl, combine pancake mix and water until free from lumps. Transfer batter into a squeeze bottle. Heat crepe pan and set the heat to low. Brush lightly with oil.
2. Pipe batter into pan (about 1 cm in diameter). Cook until small bubbles start to appear on the surface. Flip and cook thoroughly.  Set aside.
3. In a large pan, place 1 tbsp butter until melted. Add pancakes.
4. Transfer into a bowl. Serve with butter and drizzle with syrup. 

Tip/s: 

• Use MAGNOLIA PANCAKE PLUS WITH STRAWBERRY SYRUP or CHOCOLATE SYRUP.
• If no squeeze bottle is available, use a plastic/zip-lock bag. Cut a small opening on one end and use as a piping bag or use a spoon to transfer the batter into the pan.
• Serve with a scoop of Magnolia Ice Cream (any flavor), Magnolia Fresh Milk or Magnolia Chocolait.

Makes 6 servings.

(Yield: 175 pc (1.5 cm diameter); about 3 cups/1/2 cup per serving)