*Or sweetened yield. Combine Mix and milk in a roll. Blend good.
Add one egg at a time and beat with a rotary or electric beater after each
enlargement. Pour into a hot 10-inch skillet, bottom rubbed with shortening.
Cook over low heat until slightly set on bottom and sides, then place in
425 F. oven 20 proceedings. To service, sprinkle lightly with salt and spread
pancake with jelly or sweetened yield. Cut into wedges. Serve hot. Yield:
One 10-edge pancake, 5 to 6 servings.