Serves: 10
Total Calories: 758
* 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 Pancakes recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.
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