-BEST-EVER PANCAKES-
9 c Sifted cake & pastry flour
1 c Skim milk powder
1/2 c Granulated sugar
1/4 c Baking powder
1 tb Salt
2 ts Baking soda
1 lb Shortening
PLAIN PANCAKES
2 c Best-ever Pancake mix
1 c Water
1 Egg, lightly beaten
1/4 ts Nutmeg
Melted butter
CORN PANCAKES
1/4 ts Salt
3/4 c Corn kernels
Plain Pancake batter
ORANGE PANCAKES
1/2 c Water
1/2 c Fresh orange juice
2 ts Orange rind, grated
1 ts Vanilla
OATMEAL PANCAKES
1/2 c Quick-cooking rolled oats
1/2 ts Cinnamon
1/4 ts 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 1/4-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 1/4 ts salt and 3/4 cup corn kernels to Plain Pancake batter. Serve
with salsa and bacon.
Orange Pancakes:
Decrease water in Plain Pancakes recipe to 1/2 cup; omit nutmeg. Add 1/2
cup fresh orange juice, 2 ts grated orange rind and 1 ts vanilla.
Oatmeal Pancakes:
Omit nutmeg in Plain Pancake recipe; add 1/2 cup quick-cooking rolled oats,
1/2 ts cinnamon and 1/4 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.
Yields
6 Servings
