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milk and oil, beating until mixture is smooth.
For each pancake, pour about 2 tablespoons batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges are cooked. Serve with Fruit Topping. Yield: 12 (3-inch) pancakes.
Fruit topping
1 (8 3/4-ounce) can sliced peaches, undrained
1/2 cup apricot preserves
2 tablespoons butter or margarine
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
8 maraschino cherries, cut in half
1 banana, cut in 1/4-inch slices
Drain peaches, reserving 1/4 cup liquid. Combine peaches, 1/4 cup peach liquid, and next 5 ingredients in a small saucepan. Bring mixture to a boil; reduce heat, and simmer 5 minutes. Remove from heat, and stir in banana, which is cut into slices. Yield: 2 cups.
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