For Breakfast PANCAKES & WAFFLES

These are frankly fancy—for just good plain pancakes see p. 2. Betty Crocker

PUFF PANCAKES

2 eggs

1 cup milk

2⅓ cups Bisquick

2 tbsp. sugar

¼ cup cooking (salad) oil or melted shortening

Beat eggs until soft peaks form. Blend in milk. Add Bisquick and sugar. Mix just until thoroughly dampened. Fold in oil. Spoon onto medium-hot griddle. Grease griddle, if necessary. When puffed up, and bubbles begin to break, cook on other side. Makes 15 to 20.

PUFF WAFFLES

Follow recipe above—except bake in preheated waffle baker.

Neat Trick: Serve Puff Pancakes or Waffles for dessert topped with fruit and whipped cream.

WAFFLES WITH PINEAPPLE

Perfect match for smoked ham.

2 cups crushed pineapple (#2 can)

¼ cup brown sugar (packed)

2 tbsp. butter

Mix pineapple, sugar, butter. Bring to boil, then simmer 3 min. Add a little water if too thick. Spoon warm over crisp baked Waffles (p. 2).

P.S. Griddle is right temperature for baking when a few drops of water sprinkled on it jump around.

BLUEBERRY PANCAKES OR WAFFLES

Topped with honey or hard sauce they double for dessert.

Make Pancakes or Waffles (p. 2)—except add 2 tbsp. sugar to the batter; then gently fold in 1 cup fresh, or drained frozen or canned blueberries. Dust with confectioners’ sugar.

SILVER DOLLAR PANCAKES

How to be special to the children.

Make Pancake batter (p. 2). Thin with a little milk. Then spoon out a tablespoon at a time to fill your griddle with tiny mouthfuls of “silver dollar” pancakes. Serve several on each plate.

BACON WAFFLES

Lay short strips of bacon over grids of heated waffle iron. Close and bake about 1 min. Make Waffle batter (p. 2)—except omit shortening. Spoon batter over bacon. Bake.

PECAN PANCAKES AND WAFFLES

Add ¾ to 1 cup finely chopped pecans to Pancake or Waffle batter (p. 2). Bake. Serve with syrup or ice cream.

21

SAUSAGE ROLLS WITH MAPLE GLAZE

Make Pancakes (p. 2). Roll a fried pork sausage link in each pancake. Top with

MAPLE GLAZE

1 cup maple or maple-flavored syrup

1 tbsp. butter

2 tbsp. cream

Mix and cook gently without stirring until slightly thickened (about 5 min.).

SPICY PANCAKES

Keep these in mind for dessert, too.

Add 1 tsp. cinnamon, ½ tsp. each allspice, cloves, and nutmeg to Pancake batter (p. 2). Bake. Serve with Spiced Cherry Sauce.

SPICED CHERRY SAUCE

¾ cup sugar

3 tbsp. cornstarch

¼ tsp. cinnamon

⅛ tsp. salt

1 cup chopped fresh cherries (or #2 can)

1 tbsp. strained lemon juice

1 cup juice from cherries or water

Mix sugar, cornstarch, cinnamon, salt in saucepan. Add rest of ingredients. Bring to boil, stirring constantly. Boil 1 min. Serve hot over plain or Spicy Pancakes (above).

APPLE PANCAKES

Add 2 cups grated unpeeled apple, 1 tbsp. lemon juice, and 2 tbsp. sugar to Pancake batter (p. 2). Bake. Serve with syrup.

TROPICAL PANCAKES

Make Pancakes (p. 2). Top each stack with a pineapple slice. Serve with fresh orange syrup made by boiling together until slightly thickened 1 cup orange juice, ⅓ cup sugar, and ¼ cup water.

SOUR CREAM PANCAKES

Make Pancakes (p. 2)—except use 1 cup water and ⅔ cup sour cream in place of milk.

CORN MEAL PANCAKES OR WAFFLES

Make Pancakes or Waffles (p. 2)—except use ½ cup corn meal in place of ½ cup of the Bisquick.

Neat Trick: To use up Leftover Pancake Batter:

French Toast: Dip slices of day-old or stale bread in leftover batter. Sauté in hot shallow fat until brown, turn and brown on other side. Serve with syrup or jelly and confectioners’ sugar.

Meat Mates: Dip apple rings, pineapple slices, cooked baby carrots, or cooked parsnips in leftover batter. Sauté as above.

22