The basic tools of the trade for a “stocked” kitchen: · Mixing bowls ...

1 Egg ( slightly beaten )
1 1/2 C. Buttermilk ( 1/8 - 1/4 C more if needed to keep batter thinner )
Preparation:
Place first five ingredients into a bowl, add buttermilk, oil and egg. With
a spoon mix all ingredients and beat until smooth.
Heat a frying pan or a griddle. Fry pancake on medium low heat. To a
hot pan or griddle pour a little oil or spray with a none stick vegetable
oil.
Pour batter to a desired size. Let batter start to show small bubbles on
top before you turn pancake over to finish cooking.
Turning pancakes is made much easier if you spray your pancake turner
with a none stick spray. The turner does not stick to the uncooked dough
of pancake when you are turning them. If batter seams to be to thick
add a little more buttermilk and mix well.
This recipe makes about nine 4" - 5" pancakes. Serve warm with your
favorite syrup.
Otis Spunkmeyer Blueberry Muffins
Ingredients:
1 15 oz. Blueberry's in Liquid (rinse lightly and drain)
1 Package White Cake Mix
1 Package of Instant Vanilla Pudding 4 serving size
4 Eggs (beaten)
1/2 C. Vegetable Oil
3/4 C. Milk
1 tsp. Vanilla
Preparation:
Rinse Blueberry's lightly and drain well. In mixing bowl beat eggs until
light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and
milk. Beat until smooth but do not over beat. About two to two and
half minutes. Batter will be thick.
Carefully fold blueberry's in batter with a spoon or spatula. try not to
break the berry's, they can be very tender.
Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for
20 - 30 minutes depending on the size of you muffin cups. Test with a
tooth pick and taking care not to over bake.
Will make about 9 large muffins or 12 - 15 small muffins.
Store muffins in a air tight container.
Cheesecake Factory Bakery Oreo Cheesecake
Ingredients:
Crust