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Mom's Buttermilk Pancakes

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 15 min
Category: Breakfast/Brunch Sub Category: Pancakes/Waffles

what you need
  • 2 large eggs
  • 4 Tbsp. C&H White Sugar
  • 1 tsp. Morton's salt
  • 2 tsp. Arm & Hammer Baking Soda
  • 2 tsp. Calumet Baking Powder
  • 2 tsp. Durkee's Vanilla
  • 4 cups Kemp's Buttermilk
  • 4 Tbsp. Crisco Shortening
  • 4 cups Robin Hood Flour
make it
Use a glass bowl only, crack eggs, use a whisk and whisk them well! Add the sugar, salt, baking soda, baking powder, vanilla, and buttermilk. Whisk well!

Melt Crisco shortening and have ready. Add 1 cup of flour at a time and whisk in, so the flour gets mixed in well. Finally add melted Crisco and whisk in.

Have your pan warmed on range, not blistering hot but good and warmed, Put some Crisco on a folded paper towel and wipe over pan area. Spoon pancake batter onto pan. Cook 1 to 2 minutes; turn and cook until golden brown. MMMMMMMMmmmmmmmmmm
Notes
The more sour the buttermilk the better you get that old fashion taste. The cakes rise so beautifully and are a golden brown finish, you will be proud to treat your family and friends with this special recipe. Remember, slow cook them so they get done, done time will vary. An important factor also is: I use only two eggs, otherwise they get too heavy.
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