Saturday Morning Panny Cakes |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Time saving tip: Gather a hand-ful of quart-size zipper bags. Haul out the dry ingredients and measure & sift into bags. Label bag Pancake Mix and store in a cool, dark cabinet. At meal-time, combine one bag with wet ingredients. Make up a bunch of bags at once, breakfast will come together that much quicker! The original for this recipe came in the box with a blender we received as a wedding present back in 1978. I've tweaked it into solid breakfast perfection! Ingredients:
4 eggs |
3 cups milk |
1/2 cup oil |
3 cups white flour |
1 cup whole wheat flour |
1/2 cup white sugar |
3 teaspoons baking powder |
2 teaspoons baking soda |
1 teaspoon salt |
chocolate chips |
Directions:
1. Preheat electric griddle to just under 350 degrees.
2. In a large mixing bowl, combine all ingredients in order given.
3. Lightly grease the hot pan with butter or Crisco.
4. Dip batter out with a metal 1/4-cup measure and pour into pan.
5. Sprinkle with about 9 chocolate chips.
6. Flip cakes when tops get slightly dry and bubbles pop (about 2 minutes). Cook for 1-2 more minutes.
7. Remove to serving platter and continue with next batch.
8. Serve with butter, maple or fruit syrup, a glass of milk or fruit juice and a side of bacon or sausage links!
9. Optional toppings: Try peanut butter instead of butter. Yogurt is also another good topping.
|
|