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Nutrition Facts
Serving Size 1 (228g) Recipe makes 6 servings
Calories 519
Calories from Fat 237		(45%)
Amount Per Serving		%DV
	Total Fat 26.4g	40%
	Saturated Fat 11.4g	57%
	Monounsaturated Fat 11.0g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 110mg		36%
Sodium 1166mg		48%
Potassium 345mg		9%
Total Carbohydrate 57.1g		19%
	Dietary Fiber 1.7g	6%
	Sugars 9.4g
Protein 12.9g		25%
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Patio Pancakes

Recipe #378324 | 30 min | 10 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Proudmoms
Jun 23, 2009

Boy, these are some of the best pancakes I've ever had. They do have quite a bit of butter in them so it's wise not to let them cook unattended. They are quite rich, light and fluffy. You don't need to grease your non-stick pan. I don't think they need that much syrup, I didn't use any butter aside from what was called for in recipe. All 4 members in my home love them. I made these two times in 2 weeks and froze enough for 6 meals. The recipe says you should get 24 pancakes I got 29 both times. If it looks watery don't worry it will be fine, I was so freaked that I did something wrong. I rechecked the recipe and I didn't do anything wrong. So I left it alone and cooked them and the pancakes turned out fantastic. Cooking time approximate. Recipe is from McCall's practically cookless cookbook 1965

SERVES 6 , 24 Pancakes (change servings and units)

Ingredients

1 1/2 cups evaporated milk, undiluted
1/4 cup butter, melted
2 eggs
4 cups biscuit mix
1 1/2 cups water

Directions

1
1. Combine milk, water, butter, eggs, biscuit mix. beat with rotary beater until smooth, *I just used a spoon*.
2
2. Slowly heat griddle, to test : drop a little water onto the griddle ; water rolls off.
3
3. Use 1/4 cup batter for each pancake. Cook until bubble form on surface and edges are dry. Turn; cook until browned. Serve at once.