Bob Evans Waffles Or Pancakes Copycat Recipes

Steps:

• Place the dry pancake mix into a large bowl.
• Add the eggs, club soda and melted shortening. Use a wire whisk to mix carefully until there are no lumps (don't over mix).
• Allow the batter to rest while you preheat your griddle or skillet over medium-high heat.
• Use about 1 tablespoon vegetable oil in the preheated skillet for each pancake; use 1/2 cup batter for each pancake.
• Flip pancake only once when you see open bubbles appear on the surface and the edges appear dry around the pancake.
• Makes about 10 pancakes 8 inches in diameter.

Steps:

• In a large stock pot, mix water, carrots, celery, onions, chicken bouillon, melted butter, pepper and chicken pieces.
• Bring to a boil, turn to low heat and simmer for 30 minutes.
• Add noodles and simmer on medium-low heat for an additional 10 minutes.

Steps:

• Directions:.
• Process water and cornstarch in a blender on high speed for 1 minute or until smooth. Transfer to a 2 1/2-quart saucepan.
• Cook mixture over medium-high heat, stirring constantly. Add each of the remaining ingredients, stirring well after each addition. Cook, stirring, until mixture begins to thicken and become quite smooth.
• Let cool completely before pouring into a refrigerator container. Cap tightly. Keeps for about 6 weeks. Do not freeze.
• Creamy Italian Colonial: After preparing the previous recipe (let cool first), add 1 tablespoon pre pared mustard, 1 tablespoon light corn syrup, 1 tablespoon dried oregano leaves, 1/2 teaspoon garlic powder and 1/2 cup mayonnaise. Stir to combine well. Refrigerate. Do not freeze.
• Catalina Colonial: To prepared recipe, add 1 cup ketchup and 1/2 cup sweet pickle relish.
• Creamy Onion Dressing: To prepared recipe, stir in 1 carton (8 ounces) onion chip dip. Do not freeze.
• Slaw Dressing: To prepared recipe, stir in 1/2 cup sour cream and 1/2 cup mayonnaise. Use within 1 week. Do not freeze.