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
2 c Best-ever Pancake mix
1 c Water
1 Egg, lightly beaten
1/4 ts Nutmeg
1/4 ts Salt
3/4 c Corn kernels
Plain Pancake batter
1/2 c Water
1/2 c Fresh orange juice
2 ts Orange rind, grated
1 ts Vanilla
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.
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.
Add 1/4 ts salt and 3/4 cup corn kernels to Plain Pancake batter.
Serve with salsa and bacon.
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.
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.