By: Shelley Hart
Prep Time: 5 min.
Cooking Time: 15-20 min.
Yield: 9 servings
2 cups all purpose flour
3 Tbsp. sugar
3 tsp. double-acting baking powder
1 1/8 tsp. salt
2 cups milk
(for thicker pancakes, use only 1 cup milk)
4 Tbsp. vegetable oil
butter or margarine for basting
top with maple syrup, honey, preserves, or apple butter, if desired.
Place Teddy Bear Tray on Perforated Baking Sheet. In Mixing Bowl, mix first 4 ingredients. In small bowl, beat eggs slightly; stir in milk and oil; add to flour mixture and stir just until flour is moistened. Pour batter (or spoon) into Teddy Bear tray. Place in oven, center rack position and bake on 350 degrees F for 15-20 min. or until firm. Baste with butter for last minute if golden brown is desired. Let cool slightly and unmold. Serve with preserves or warmed syrup.
Variation: Put a Tbs. of syrup into the center of each teddy bear pancake before baking . . .