Ingredients

• 1-1/2 Cups self rising flour
• 1/2 cup sugar
• 1 large egg
• 2 Tablespoons butter
• 2 Tablespoons shorting
• 1 Tablespoon vanilla
• Butter milk or milk
• Or use Bisquick Mix instead! Instructions on box below!

Directions

• Mix everything together
• Make batter little thick for waffle maker slightly runny for pancakes.
• The thicker the batter makes pancakes or waffles more fluffy.
• To Freeze:
• Allow for pancakes to cool completely after cooking. Then line a cookie sheet with parchment and place pancakes on sheet without touching each other. Add another layer of parchment and layer again with pancakes until all the pancakes are flat and ready to freeze. If you’re wondering why you have to wait for the pancakes to cool completely it is because if not, it will cause freezer burn!
• Place in freezer and freeze until solid.
• Remove from freezer, add to gallon sized freezer safe bags and label with date bagged and what it is.
• The pancakes should be eaten within 3-4 months
• To Reheat
• add to griddle heating till warm, oven, on a piece of foil on the grill, till heated through or toaster or microwave. Enjoy!

Notes

• For Camping
• These pancakes are not just for your everyday home use! They are amazing when they are warmed in the fire, too! Just make them and freeze as normal except wrap them in foil instead of plastic wrap. Add them into your cooler and in the morning warm them on a grill or on the coals. Make sure you don’t walk away because they don’t take long to get warm and ready for you to eat! I like the individual portions so everyone gets a good breakfast even if they get up at different times.
• Top with; Syrup, Peanut Butter, Jam, an Fried Egg, Fruit.
• Add Ins; Chocolate Chips, Diced Bananas, Strawberries, etc.

Photos