Best: pancakes

Yield: 6 Servings

Measure Ingredient
9 cups Sifted cake & pastry flour
1 cup Skim milk powder
½ cup Granulated sugar
¼ cup Baking powder
1 tablespoon Salt
2 teaspoons Baking soda
1 pounds Shortening
2 cups Best-ever Pancake mix
1 cup Water
1 \N Egg, lightly beaten
¼ teaspoon Nutmeg
\N \N Melted butter
¼ teaspoon Salt
¾ cup Corn kernels
\N \N Plain Pancake batter
½ cup Water
½ cup Fresh orange juice
2 teaspoons Orange rind, grated
1 teaspoon Vanilla
½ cup Quick-cooking rolled oats
½ teaspoon Cinnamon
¼ teaspoon Salt






Best-ever Pancake Mix

In large bowl, stir together flour, skim milk powder, granulated sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until in fine crumbs. Transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using.

Makes 15 cups.

Plain Pancakes

In bowl and using fork, stir together Best-ever Pancake mix, water, egg and nutmeg until blended. Heat griddle to medium-high heat; brush with butter. Using ¼-cup batter for each pancake and brushing griddle with more butter as necessary, pour batter onto griddle; cook for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill in.

Using spatula, turn and cook for about 1 minute or just until bottom is golden brown. Makes nine 4-inch pancakes.

Corn Pancakes:

Add ¼ ts salt and ¾ cup corn kernels to Plain Pancake batter.

Serve with salsa and bacon.

Orange Pancakes:

Decrease water in Plain Pancakes recipe to ½ cup; omit nutmeg. Add ½ cup fresh orange juice, 2 ts grated orange rind and 1 ts vanilla.

Oatmeal Pancakes:

Omit nutmeg in Plain Pancake recipe; add ½ cup quick-cooking rolled oats, ½ ts cinnamon and ¼ ts salt. Cook for 2 minutes or until edge at top is set. Turn and cook as for Plain Pancakes. Serve with applesauce and cinnamon sugar.

Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen

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