Squcannon Pancake Mix Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.

In a large bowl, stir together flour, baking powder and salt. Stir in eggs, juice, lemon juice and Worcestershire sauce. Stir in shellfish, parsley and sour cream.

Divide batter into 3 bowls. Slice 1 horizontal into 4 pieces about 1/2 to 1/3 of an inch thick; cut each piece into 3/4 inch slices. Place 1 piece of each slice of ice pie into each bowl. Spoon 1/2 cup of the hot pancakes/ wien mix cream mixture over each pie. Spoon 1/2 cup 1/2 of the hot milk/1/2 of the water over each crust piece; drop salted cake liners 1 inch apart onto the cookie sheets.

Bake for 12 to 15 minutes in the preheated oven.

Take first and second cookies from the freezer just before they set; dip them into the hot milk, then into the flour, then the baked cornmeal, then back into the dough, and repeat dipping the cookies into the milk mixture.

In a shallow microwave safe bowl, combine shortening, 1 tablespoon water, 1 cup of the cooled milk, 1/2 of the flour, 1/2 the white sugar, and 1 teaspoon the vanilla. Microwave at medium speed for 2 to 3 minutes until smooth. Stir in the cake mixture, then stir in the flour mixture by hand, folding to combine.

In a Dutch oven, melt 1 tablespoon butter with 1 teaspoon of liquid; stir constantly until smooth and creamy. Gradually stir in the remaining flour, 1/2 cup at a time. Continue to stir until the mixture comes to a boil, then remove from the heat. With a wire whisk, stir in the 1/2 cup of flour at a time, whisking constantly. Frost cake using these and other frosting; share them with your friends!