Total Time
16mins
Prep 10 mins
Cook 6 mins

Crispy old fashioned pancakes. Sometimes try them with hot gravy alongside leftover roast.

Directions

  1. Melt shortening in large skillet. Beat eggs with rotary beater, until fluffy; stir in remaining ingredients.
  2. Drop mixture by tablespoonfuls into hot shortening.
  3. Cook about 3 minutes on each side or until golden brown. About 18 pancakes.
  4. Betty Crocker’s Bisquick Cookbook.
Most Helpful

These were pretty good. My mom used to make potato pancakes all the time from leftover mashed potatoes. These are quite different. I think next time I make them I'll add some pepper and finely chopped onion for a bit more zing.

HokiesMom April 27, 2008