In a medium mixing bowl, whisk together pancake mix and water until just moistened; add more water as needed to reach a loose but not watery consistency. Lightly coat a large nonstick skillet or griddle with canola oil; heat to medium. Wipe skillet with a paper towel to coat pan evenly and absorb excess oil. Working in batches, scoop batter into skillet, forming 4-5" circles. Cook until edges are set and dry and bubbles begin to burst on the surface (2-5 min.). Flip pancakes; cook until golden-brown on the bottom (1-3 min.). Re-oil skillet; wipe and repeat with remaining batter. Serve with desired toppings.
Chocolate Chip Pancakes
Makes 6-7 pancakes
1 cup Kowalski's Chocolate Chip Pancake Mix
1 scant cup water, plus more as needed
- canola oil
- toppings, as desired: mini chocolate chips, Kowalski's Unsalted Butter and Kowalski's Pure Maple Syrup