Instructions: TEMPERATURE: 375 F. GRIDDLE

1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, CINNAMON, AND SUGAR INTO MIXER BOWL.

2. ADD EGGS AND WATER; MIX AT LOW SPEED ONLY UNTIL BLENDED.

3. BLEND IN SALAD OIL OR MELTED SHORTENING ABOUT 1 MINUTE.

4. POUR 1/4 CUP (NO. A LADLE) BATTER ONTO LIGHLTY GREASED HOT GRIDDLE. COOK ON ONE SIDE 1 1/2 - 2 MINUTES OR UNTIL TOP IS COVERED WITH BUBBLES AND UNDERSIDE IS BROWNED. TURN; COOK ON OTHER SIDE 1 1/2 - 2 MINUTES.

NOTE: IN STEP 2, 1 LB 2 OZ (1 3/4 QT) CN CANNED DEHYDRATED EGG MIX COMBINED WITH SCANT 1 1/2 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8. Recipe Number: D02501

SERVING SIZE: 2 PANCAKE

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