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Pancakes



2 large eggs
1 to 1¼ cups milk, buttermilk or yoghurt (depending on how thick or thin you like your pancakes)
2 tbl melted butter
1 tsp vanilla
2 cups baking mix (spooned lightly into a measuring cup)

In a mixing bowl, beat the eggs, milk, melted butter and vanilla together until the mixture is light. Stir in the mix until just moistened, about 20 seconds. Don't try to get out all the lumps or the pancakes will be tough and rubbery. Any lumps won't be perceptible in the pancakes themselves.
To cook pancakes, use a griddle that heats and holds the heat evenly - cast iron is particularly good for this. Preheat your griddle and grease it lightly.
When the griddle is the right temperature, a few drops of water will "dance" on the surface. Use a 1/4-cup measure, or a large cookie or ice cream scoop, and pour batter onto the griddle, leaving room for expansion. Turn the pancakes when a few of the bubbles that appear on the surface don't fill in. The second side will cook in about half the time the first side takes.
Serve with plenty of butter and good maple syrup, or the topping of your choice.