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PANCAKES

PANCAKES. Yields: 8 using ½ C Yields: 16 using ¼ C. Ingredients :. DIRECTIONS :. 1. Combine DRY ingredients and mix in a mixing bowl. 2. Combine melted margarine , eggs, milk, and vanilla into the dry ingredients. Mix well. Allow to sit and rest for a couple

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PANCAKES

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  1. PANCAKES Yields: 8 using ½ C Yields: 16 using ¼ C Ingredients: DIRECTIONS: 1. Combine DRY ingredients and mix in a mixing bowl. 2. Combine melted margarine, eggs, milk, and vanilla into the dry ingredients. Mix well. Allow to sit and rest for a couple of minutes. Batter thickens the longer it rests. 3. Ladle or measure out the batter using a liquid measuring cup (1/2 C or ¼ C) portions onto griddle. 4. Pancakes are ready to turn when bubbles form and break. Edges will appear cooked. Turn and BROWN lightly on the reverse side. (Golden brown perfection) 2 C FLOUR 1 ½ T SUGAR (granulated) 4 t BAKING POWDER 1 t SALT 2 oz MELTED MARGARINE 2 EGGS 1 ½ C MILK 1 t vanilla

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