Pancakes-Quick Mix Or Basic Recipe

Pancakes-Quick Mix

                   2 cups Basic Quick -Bread Mix         

                  2 eggs                              

                   1 cups water                                      

1. Beat eggs with water; stir into mix and beat only until batter is smooth and thin enough to pour.

  2. Heat griddle or heavy frying pan; pan is hot enough when a few drops of water sprinkled on it will dance.

3. Grease pan lightly but evenly with oil; ladle batter or pour from a jug onto the pan, allowing for each pancake about 1/4 cup

4. Spread cooked pancakes on a heated platter and keep warm, (stacking pancakes results in sogginess).

            Yield 10-12 pancakes with a diameter of 5-6 inches 

          

                             2 cups  flour

                             1 tsp. salt

                             2 tsps. baking powder

                             2 eggs, separated

                             2 cups milk

                    1 Tbsp. shortening, melted

           Sift flour, salt and baking powder together. Beat egg yolks and add milk and shortening. Beat in flour mixture with rotary beater. Fold in stiffly beaten egg whites. Bake on hot griddle, turning to brown both sides. Makes approx. 24.

          **Variations

          Use Whole Wheat Flour -for half the flour in basic recipe, to make a more nutritious pancake.

For Richer Pancakes- substitute sour cream for part of liquid.

Buttermilk- Substitute an equal amount of buttermilk for water; omit baking powder and milk powder and substitute baking soda, 1 tsp.