| 1 | Best-ever pancake mix |
| 2 | in large bowl, stir together flour, skim milk powder, granulated sugar, baking powder, salt and baking soda. |
| 3 | Using pastry blender, cut in shortening until in fine crumbs. |
| 4 | Transfer to airtight container; store in refrigerator for up to 2 months. |
| 5 | Stir well before using. |
| 6 | Makes 15 cups. |
| 7 | plain pancakes |
| 8 | in bowl and using fork, stir together best-ever pancake mix, water, egg and nutmeg until blended. |
| 9 | Heat griddle to medium-high heat; brush with butter. |
| 10 | Using ?cup batter for each pancake and brushing griddle with more butter as necessary, pour batter onto griddle; cook for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill in. |
| 11 | using spatula, turn and cook for about 1 minute or just until bottom is golden brown. |
| 12 | Makes nine 4-inch pancakes. |
| 13 | corn pancakes: |
| 14 | add ?ts salt and ?cup corn kernels to plain pancake batter. |
| 15 | Serve with salsa and bacon. |
| 16 | orange pancakes: |
| 17 | decrease water in plain pancakes recipe to ?cup; omit nutmeg. |
| 18 | Add ?cup fresh orange juice, 2 ts grated orange rind and 1 ts vanilla. |
| 19 | oatmeal pancakes: |
| 20 | omit nutmeg in plain pancake recipe; add ?cup quick-cooking rolled oats, ?ts cinnamon and ?ts salt. |
| 21 | Cook for 2 minutes or until edge at top is set. |
| 22 | Turn and cook as for plain pancakes. |
| 23 | Serve with applesauce and cinnamon sugar. |
