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1
Best-ever Pancake Mix
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2
In large bowl, stir together flour, skim lowfat milk pwdr, granulated sugar, baking pwdr, salt and baking soda.
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3
Using pastry blender, cut in shortening till in fine crumbs.
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4
Transfer to airtight container; store in refrigerator for up to 2 months.
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5
Stir well before using.
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6
Plain Pancakes
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7
In bowl and using fork, stir together Best-ever Pancake mix, water, egg and nutmeg till blended.
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8
Heat griddle to medium-high heat; brush with butter.
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9
Using 1/4-c. batter for each pancake and brushing griddle with more butter as necessary, pour batter onto griddle; cook for about 2 min or possibly till golden on bottom and bubbles break on top but don't fill in.
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10
Using spatula, turn and cook for about 1 minute or possibly just till bottom is golden.
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11
Makes nine 4-inch pancakes.
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12
Corn Pancakes:Add in 1/4 ts salt and 3/4 c. corn kernels to Plain Pancake batter.
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13
Serve with salsa and bacon.
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14
Orange Pancakes:Decrease water in Plain Pancakes recipe to 1/2 c.; omit nutmeg.
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15
Add in 1/2 c. fresh orange juice, 2 ts grated orange rind and 1 ts vanilla.
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16
Oatmeal Pancakes:Omit nutmeg in Plain Pancake recipe; add in 1/2 c. quick-cooking rolled oats, 1/2 ts cinnamon and 1/4 ts salt.
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17
Cook for 2 min or possibly till edge at top is set.
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18
Turn and cook as for Plain Pancakes.
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19
Serve with applesauce and cinnamon sugar.
