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Raisin Bran Pancakes

1 cup Raisin Bran, crushed
1 cup regular pancake mix
1 1/4 cup milk
1 egg
1 tablespoon melted shortening or oil

Combine cereal, pancake mix, milk, egg and shortening in bowl. Stir with a fork or wire whisk just until pancake mix is moistened. Do not overmix. (Batter should be somewhat lumpy.)

Let batter stand a few minutes. For each pancake, pour about 2 tablespoons batter onto lightly-greased preheated griddle. Turn when tops are covered with bubbles and edges begin to look dry.
Serve with syrup.

Makes 12 to 14 (4-inch) pancakes.

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