Restaurant Pancakes

4 c. baking mix
3 large eggs, beaten
1/4 c. melted vegetable shortening room temperature
2 1/2 c. club soda, room temperature

Place dry pancake mix into large bowl. Add eggs, club soda and melted shortening. Use wire whisk to mix carefully until there are no lumps (don’t be vigorous). Allow batter to rest while preheating griddle or skillet over medium-high heat. Use about 1 tablespoon oil in preheated skillet for each pancake; use 1/2 cup batter for each pancake. Flip pancake only once when you see open bubbles on surface and edges appear dry around pancake. Makes about 10 (8-inch) pancakes.

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