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Best: Pancakes

Category: Breakfast

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

MMMMMBESTEVER PANCAKES

9 cup Sifted cake & pastry flour
1 cup Skim milk powder
1/2 cup Granulated sugar
1/4 cup Baking powder
1 tbsp Salt
2 tsp Baking soda
1 lb Shortening

MMMMMPLAIN PANCAKES

2 cup Best-ever Pancake mix
1 cup Water
1 Egg, lightly beaten
1/4 tsp Nutmeg
Melted butter

MMMMMCORN PANCAKES

1/4 tsp Salt
3/4 cup Corn kernels
Plain Pancake batter

MMMMMORANGE PANCAKES

1/2 cup Water
1/2 cup Fresh orange juice
2 tsp Orange rind, grated
1 tsp Vanilla

MMMMMOATMEAL PANCAKES

1/2 cup Quick-cooking rolled oats
1/2 tsp Cinnamon
1/4 tsp Salt

Instructions:

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.

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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