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Cook'n with Betty Crocker 
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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. Pancakes comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Biscuits Coffee Cake Corinthian Currant Bread Golden Orange-Raisin Loaf Muffins Pancakes Quick Cinnamon Coffee Cake Five Dozen Refrigerator Raisin Bran Muffins Graham Bread Pineapple Coffee Bread Quick Breakfast Roll Townhouse Date Bread Water Rolls Freezer French Toast |
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