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Soup Cakes

Yields1 Serving

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

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.