1 cup dairy sour cream
1 egg
2 cups Hungry Jack Buttermilk pancake/waffle mix
Poppy seeds or sesame seeds (optional)

In large mixing bowl combine sour cream and egg. Add pancake mix (measure by lightly spooning into cup and leveling off), blend until well moistened. Drop by tablespoonful onto greased cookie sheet. Sprinkle with poppy seeds or sesame seeds.

Bake at 375°F for 10 to 15 minutes until lightly browned. Serve warm. (To reheat - wrap loosely in tin foil and heat at 350°F for about 10 minutes.)