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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Boy, these are some of the best pancakes I've ever had. They do have quite a bit of butter in them so it's wise not to let them cook unattended. They are quite rich, light and fluffy. You don't need to grease your non-stick pan. I don't think they need that much syrup, I didn't use any butter aside from what was called for in recipe. All 4 members in my home love them. I made these two times in 2 weeks and froze enough for 6 meals. The recipe says you should get 24 pancakes I got 29 both times. If it looks watery don't worry it will be fine, I was so freaked that I did something wrong. I rechecked the recipe and I didn't do anything wrong. So I left it alone and cooked them and the pancakes turned out fantastic. Cooking time approximate. Recipe is from McCall's practically cookless cookbook 1965 Ingredients:
1 1/2 cups evaporated milk, undiluted |
1/4 cup butter, melted |
2 eggs |
4 cups biscuit mix |
1 1/2 cups water |
Directions:
1. 1. Combine milk, water, butter, eggs, biscuit mix. beat with rotary beater until smooth, *I just used a spoon*.
2. 2. Slowly heat griddle, to test : drop a little water onto the griddle ; water rolls off.
3. 3. Use 1/4 cup batter for each pancake. Cook until bubble form on surface and edges are dry. Turn; cook until browned. Serve at once.
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