Mix 300g pancake mix, 4 eggs and 600ml milk into a smooth batter. Melt butter/margarine in a hot pan with a non-stick coating. Put a ladle of batter into the pan and distribute it. Cook the pancake until it is golden brown on both sides.
TIP: For milk- and egg-free pancakes: use an egg substitute and 600ml soy milk.
Corn starch, rice flour, buckwheat flour, dextrose, leavening agent (E450i, E500ii), salt.