‘Sprouted Pancakes topped with Cranberry Conserve & Mascarpone’
Blend 1 cup of mix, 1 farm fresh egg, & 1 tbsp. of oil (we recommend Olive Oil)
in a mixing bowl.
Add approximately 1 cup of water until desired batter thickness is reached.
Heat lightly greased skillet over medium-high heat.
Pour scant 1/3 cup batter on skillet for each pancake.
Top pancakes with a tbsp. of Stone Hollow Farmstead's Cranberry Conserve & a dollop of Mascarpone.