SATURDAY MORNING PANNY CAKES
Time saving tip: Gather a hand-ful of quart-size zipper bags. Haul out the dry ingredients and measure & sift into bags. Label bag "Pancake Mix" and store in a cool, dark cabinet. At meal-time, combine one bag with wet ingredients. Make up a bunch of bags at once, breakfast will come together that much quicker! The original for this recipe came in the box with a blender we received as a wedding present back in 1978. I've tweaked it into solid breakfast perfection!
Provided by Debber
Categories Breakfast
Time 25m
Yield 30 3-4-inch cakes, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat electric griddle to just under 350 degrees.
- In a large mixing bowl, combine all ingredients in order given.
- Lightly grease the hot pan with butter or Crisco.
- Dip batter out with a metal 1/4-cup measure and pour into pan.
- Sprinkle with about 9 chocolate chips.
- Flip cakes when tops get slightly dry and bubbles pop (about 2 minutes). Cook for 1-2 more minutes.
- Remove to serving platter and continue with next batch.
- Serve with butter, maple or fruit syrup, a glass of milk or fruit juice and a side of bacon or sausage links!
- Optional toppings: Try peanut butter instead of butter. Yogurt is also another good topping.
Nutrition Facts : Calories 648.6, Fat 26.9, SaturatedFat 6.3, Cholesterol 158.1, Sodium 1097.3, Carbohydrate 85.4, Fiber 4.1, Sugar 17.2, Protein 17.4
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