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Pancakes |
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Serves: 10 Print this RecipeUse Chef Pastry Mix (see below) in this recipe. 8 1/2 cups flour 1/2 cup sugar 1/4 cup baking powder 1 tablespoon cornstarch (to keep mixture dry) 1 tablespoon salt 2 cups vegetable shortening solid * See note below. 1 teaspoon vegetable oil 2 cups Chef Pastry Mix 1 cup milk 2 eggs * Measure dry ingredients into a large bowl; mix well. Sift mixture into another large bowl. With a pastry blender; cut in shortening until mixture resembles cornmeal. Store in an airtight container in a cool dry place up to 3 months. Heat griddle greased with 1 teaspoon vegetable oil. Beat together mix, milk, and eggs just until moistened, ignoring lumps. If a thicker pancake is desired, add less milk. If a thinner pancake is desired, add more milk. Pour batter by large spoonfuls onto griddle. Bake pancakes until bubbles appear on the upper surface. Before bubbles break, turn with a spatula and bake until golden brown. Serve hot with butter or margarine and your favorite syrup or jam. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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