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Pancakes #1

Yield:- 10 (4-inch) pancakes.
Instructions:-
Preheat griddle or heavy frypan until drops of cold water will dance across it (380ºF). Grease lightly with shortening.

Combine:-
1 egg
1-1/4 cups milk

Stir in:-
2 cups Basic Baking Mix

Method:-
Beat with beater or spoon. (Batter should be slightly lumpy).
Pour 1/4 cup batter for each pancake onto preheated griddle.
When bubbles break on surface, turn and brown on other side.
For a thinner pancake or if batter thickens, add more milk.

Serve hot with butter and Maple Syrup.

Keep pancakes hot in warm oven. Separate on a baking sheet or stack between folds of towel or absorbent paper.


Pancakes #2

Yield:- 12 medium pancakes
1-1/2 cups basic fomula mix (do not pack)
3/4 cup milk
1 tablespoon sugar
1 egg, well beaten

Directions:-
Blend mix and sugar. Stir milk and egg into dry ingredients until blended.
Drop batter from a tablespoon onto a hot griddle, which has been lightly rubbed with shortening.
Spread cakes out lightly with back of spoon.
Cook on one side untul puffed, full of bubbles and cooked on the edges. Then turn and cook on the other side.
Serve immediately.

Variations:-
Frank Pancakes:- Add 2 weiners, sliced thin, to one recipe Pancake batter.
Corn Pancakes:- Sprinkle 1 teaspoon salt over 1/2 to 1 cup cooked whole kernael corn (drained). Add to one recipe of pancake batter.

Dessert Variations:-
Apple pancakes:- Add 1/2 to 1 cup chopped tart apple to one recipe pancake batter.
Blueberry Pancakes:- Add 1/2 cup fresh or frozen blueberries to one recipe pancake batter.