Chiffon Waffles: Follow recipe for Puff Pancakes (below) but use a waffle baker.
Chocolate Waffles: Make Waffles (recipe [page 14])—except add ½ cup sugar and 2 sq. unsweetened chocolate (2 oz.), melted, to batter.
Rich Pancakes: Make Pancakes (recipe [page 14])—except use 1¼ cups milk, 2 eggs, and 2 tbsp. cooking (salad) oil or melted shortening.
Puff Pancakes: Beat 2 eggs with rotary beater until soft peaks form. Blend in 1 cup milk. Add 2⅓ cups Bisquick and 2 tbsp. sugar. Mix just until thoroughly dampened. Fold in ¼ cup cooking (salad) oil or melted shortening. Spoon onto medium-hot ungreased griddle. When puffed up, and bubbles begin to break, cook on other side. Serve with syrup or as dessert with warm fruit, such as strawberries, and whipped cream. Makes 15 to 20 pancakes.
Main dish pancakes and waffles ...
Tuna Royal Pancakes
Pancakes (recipe [page 14]) 7-oz. can tuna, drained and broken ¼ cup chopped onion ½ cup grated Parmesan or processed cheese ½ cup chopped celery ¼ cup chopped pimiento about 2 tsp. lemon juice 10½-oz. can cream of celery or chicken soup 2 tbsp. Bisquick ¼ tsp. salt ⅛ tsp. pepper 2 cups milk
Heat oven to 400° (mod. hot). Make 10 thinner pancakes (5″ size). Keep warm between towels until ready to serve. Mix tuna, onion, ¼ cup of the cheese, celery, pimiento, and lemon juice. Spoon 2 tbsp. of mixture on each pancake. Roll and place folded side down in 11½×7½×1½″ oblong baking dish. Heat in oven about 10 min. Mix soup, Bisquick, salt, pepper, and milk. Heat until thickened. Pour over pancakes and sprinkle with the remaining ¼ cup grated cheese. If desired, place under broiler until bubbly. 10 servings.