Page 53 - FLIPBOOK NEW
P. 53

PANCAKES

         Ingredients
        2 cups Bisquick baking mix
        1 cup milk

        2 eggs
        1 teaspoon vanilla extract
        2 tablespoon vegetable oil





        Instructions

        Beat ingredients until smooth.
        Pour 1/4 cup batter onto hot lightly greased with butter griddle.
        Cook until dry around the edges and flip over and cook until golden brown.

        Makes about 13 pancakes.





















        FRENCH TOAST

        Ingredients
         1 egg
        1/2 cup of milk
        dash of salt
        1/2 teaspoon vanilla
        5-6 slices sandwich bread



        Instructions
        Beat egg and add milk, salt and vanilla. Dip bread in it and turn to other side to dip in

        mixture. Butter frying pan and fry toast on both sides. For added taste add either
        cinnamon or orange zest.



        Ron would make the pancakes and I would make the French toast. We always used
        natural maple syrup from Traphagen’s Maple syrup, Hunter, New York or later from
        Morning Star Maple, Dublin, New Hampshire.

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