Speed up production at your organization's next pancake breakfast by using a meat baster to "squeeze" the pancake batter onto the hot griddle. You'll get perfectly shaped pancakes every time! —Luann Robison, Alta, Iowa
Annabell Seidl of Ruth, Michigan says her church has used this recipe for its pancake and sausage breakfast with great success. "We also serve homemade sweet rolls, scrambled eggs, fruit, coffee and milk," she informs.
Every time I make these pancakes, I'm reminded of Lansford, North Dakota, a lovely little town where I used to live. The country club there sponsored an annual breakfast that featured these tasty pancakes.—Penelope Hamilton, Riverside, California