AuthorRetroRuth
From Pancakes Unlimited, Aunt Jemima, 1959
Tested Recipe!
1 can cream of chicken soup
¾ cup milk
1 egg
1 tbsp melted shortening or oil
1 cup pancake mix
Liquid to reconstitute soup
Cranberry Orange relishFor serving
1
Add 1/2 can of the soup to milk and shake or stir. Add 1 egg, melted shortening or oil, and pancake mix. Shake or mix, and pour out on griddle. Bake golden brown. For an equally hearty sauce, dilute remaining soup and heat. Pour over pancakes. Garnish with cranberry-orange relish.
CategoryBread and Rolls, Breakfast, Chicken, Main Dish, Packaged Food, PancakesCooking MethodStovetop
Ingredients
1 can cream of chicken soup
¾ cup milk
1 egg
1 tbsp melted shortening or oil
1 cup pancake mix
Liquid to reconstitute soup
Cranberry Orange relishFor serving
Directions
1
Add 1/2 can of the soup to milk and shake or stir. Add 1 egg, melted shortening or oil, and pancake mix. Shake or mix, and pour out on griddle. Bake golden brown. For an equally hearty sauce, dilute remaining soup and heat. Pour over pancakes. Garnish with cranberry-orange relish.
