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Steps
1
Brush griddle with vegetable oil; heat griddle to 375°F. (Cooking surface is the proper temperature if pancakes are golden after cooking 1 minute 15 seconds on first side, 1 minute on the second.)
2
In 6- to 6 1/2-quart bowl, stir all ingredients with wire whisk or hand beater until well blended. Pour batter by scant 1/4 cupfuls or spoon batter by #24 scoop onto hot griddle.
3
Cook until edges are dry. Turn pancakes; cook until golden brown. (Griddle may need to be oiled between batches.)
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For Blueberry Pancakes or Chocolate Chip Pancakes, gently stir 7 cups of blueberries or 3 1/2 cups of miniature semisweet chocolate chips into the batter.
Strawberries and Cream Pancakes are wonderful. Mix 5 quarts of strawberries and 1 3/4 cups sugar; set aside while making pancakes. Purchase 6 or 7 cans of pressurized whipped cream. Top pancakes with strawberries and whipped cream.
Freezing your extra pancakes is easy. All you’ll need is waxed paper and aluminum foil. Stack pancakes with pieces of waxed paper layered in between each one, so cakes don’t freeze together. Then, wrap the whole stack in aluminum foil to prevent freezer burn and to keep cakes fresh. Packaged this way, pancakes should stay fresh for up to 1 month.
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