Plan on 1 cup of prepared mix yielding six 4-inch pancakes.
1 cup emmer pancake mix
⅓ cup milk
¾ cup buttermilk
1 large egg
2 tablespoons unsalted, melted butter or oil
1. Mix together the wet ingredients and then fold those ingredients into 1 cup of the emmer mix and whisk together.
2. Heat a griddle or waffle iron, brushing generously with oil or butter. Add desired amount of mix. For pancakes, when bottoms brown and surface starts to bubble, flip cakes and continue to heat until cooked through.