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Using the liquid that is called for in the recipe, add only one tablespoon at a time until the batter reaches desired consistency. • A properly preheated griddle is also very important to perfect pancakes. So don’t skip the preheating. • Once you have poured batter onto the griddle, the pancakes should only be turned once. When the top of the pancake is covered with bubbles it is ready to be turned. The second side will not take as long to cook as the first. Your Favorite Pancakes Make one batch of basic pancakes from your favorite scratch recipe or a boxed mix. Preheat griddle according to directions. Pour batter by 1.4 cupfuls onto the griddle. Sprinkle with one of the following mix-ins then turn and cook until done. Use the suggested topping or regular syrup. Mix-Ins: Toppings: Mini-Chocolate Chips Whipped Topping Chopped Pecans Maple SyrupChopped Peanuts Warmed Grape Jelly Chopped Bananas Strawberry Preserves Cooked, Crumbled Bacon Scrambled Eggs Pancakes 1 cup flour 1 egg2 teaspoons baking powder 1 cup milk1.2 teaspoon salt 3 tablespoons butter, melted 2 tablespoons sugar Preheat griddle to 375°F. Combine all ingredients in a bowl until just mixed. Using 1.4 cup per pancake, pour batter onto griddle. Cook approximately 4 to 5 minutes turning once. Makes 10 pancakes. 5 Buttermilk Pancakes 2 cups all purpose flour 1.2 teaspoon salt 3 tablespoons sugar 2 cups buttermilk 1 tablespoon baking powder 3 eggs Preheat griddle to 375.F. Stir together flour, sugar, baking powder and salt in large bowl to blend. Combine buttermilk and eggs to blend. Add to dry ingredients and stir until mixed. Pour batter by 1.4 cupfuls onto griddle. Cook about 3 to 4 minutes turning once. Makes 20-22 pancakes. Overnight Raisin Oatmeal Pancakes 2 cups quick cooking oats 2 tablespoons sugar 21.2 cups milk 1 teaspoon baking powder 2 eggs 1 teaspoon baking soda 1.4 cup vegetable oil 1.2 teaspoon ground cinnamon 1.2 cup flour 1.2 teaspoon salt 1.3 cup raisins Mix together the oatmeal, milk, eggs and oil. Mix together the flour, sugar, baking powder, baking soda, cinnamon and salt. Add to oatmeal mixture and stir to mix. Cover and refrigerate overnight. The next morning, stir in raisins. Allow batter to sit for 10 minutes before cooking. Preheat griddle to 375.F. Pour batter by 1.4 cupfuls onto griddle. Cook about 5 minutes turning once. Makes 16-18 pancakes. Apple-Molasses Pancakes 11.2 cups milk 2 cups flour 2 tart apples such as Granny Smith, 11.2 teaspoons baking powder peeled, cored, and cut in large chunks 1.4 teaspoon baking soda 1 egg 1.4 teaspoon salt 4 tablespoons butter, melted 1.4 teaspoon cinnamon 2 tablespoons molasses Preheat griddle to 325.F. Place milk, apple chunks, egg, butter and molasses in blender jar.* Pulse or blend briefly (3 to 5 seconds) until apples are finely chopped. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. Stir the dry ingredients to mix. Add apple/milk mixture and stir until just combined. Batter will be thick but still pourable. Pour batter by 1.4 cupfuls onto griddle. Cook for 3 to 4 minutes then turn pancakes and cook about 2 to 3 minutes more. Makes 16-18 pancakes. *If you do not have a blender, finely shred apples using a grater. Peanut Butter and Jelly Pancakes 1 cup flour 1.2 cup peanut butter 1 tablespoon sugar 1 egg 2 teaspoons baking powder 1 tablespoon oil 1.2 teaspoon salt Jelly or preserves 11.4 cups milk Preheat griddle to 350°F. Combine flour, sugar, baking powder, and salt. In a separate bowl combine milk, peanut butter, egg, and oil. Stir until combined, then add to dry ingredients. Pour batter by 1.4 cupfuls onto griddle. Cook about 5 minutes turning once. Serve with jelly or preserves. Makes 14-16 pancakes. 6 Blueberry Pancakes 21.2 cups flour 1 tablespoon vegetable oil 1 teaspoon salt 2 eggs 1 tablespoon baking powder 2 cups milk 2 tablespoons sugar 11.2 cups frozen blueberries; thawed, rinsed, and dried on paper towel Preheat griddle to 375.F. In a large bowl, mix together flour, salt, baking powder and sugar. In a small bowl, beat together oil, eggs and milk. Stir into flour mixture. Fold in the blueberries. Pour batter by 1.4 cupfuls onto griddle. Cook about 5 minutes turning once. Makes 20-24 pancakes. French Toast 1 tablespoon butter. melted 1.2 teaspoon vanilla 4 eggs 1.4 teaspoon cinnamon 1.2 teaspoon salt 8 slices of bread 1 cup milk Preheat griddle to 350°F. Mix eggs, butter, salt, milk, vanilla, and cinnamon in a large bowl. One at a time, dip slices of bread in the egg mixture to coat thoroughly on both sides. Place bread onto the griddle and fry until golden brown, about 5 minutes per side. Makes 8 slices. Campers’ Egg & Cinnamon Toast 4 slices bread 1 teaspoon cinnamon Softened butter or margarine 4 eggs 1 tablespoon sugar Salt and pepper Preheat griddle to 325.F. Lightly butter both sides of bread slices. Cut or tear a 3-inch hole in the center of each bread slice. (Hole must be big enough so most of egg touches griddle. Save the cent...