THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
FAMILY TABLE

The lighter side of hot cakes

(Wendy Maeda/Globe Staff)
By Lisa Zwirn
Globe Correspondent / February 18, 2009

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Years ago when Brooke Vosika's now grown kids were young children, he made them pancakes on Saturday mornings from a mix. "My mother used to make chicken and Bisquick dumplings," he says, and that gave him the idea to use the familiar yellow box for his family. Later, when Vosika became executive chef of the Four Seasons Hotel in New ... (Full article: 239 words)

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