Prep 5 mins
Cook 10 mins
This recipe is from Bisquick, but I get the clone product from Save-A-Lot (I'm sure that there are others too) which is much cheaper and works just as well. I love pancakes for brunch, sometimes with a little scrambled eggs, or even for supper. These ones are quick and easy and they haven't failed me yet. The key seems to be having your griddle or skillet nice and hot and using just the slightest bit of cooking oil to keep the pancakes from sticking. I also use a non-stick skillet. Sometimes, I top my pancakes with good, locally-produced sorghum molasses (never that nasty dark stuff!) instead of pancake syrup. It makes for a nice change from the routine. Butter too!!!
- 2 cups Bisquick baking mix (or other)
- 1 cup whole milk
- 1 tablespoon sugar (or less)
- 2 tablespoons lemon juice
- 2 teaspoons baking powder
- 2 large eggs, beaten
- 1 teaspoon canola oil
- In a large mixing bowl, blend all ingredients except for the canola oil.
- Heat your skillet or griddle and when it gets hot, add the canola oil and spread it on the surface with a spatula until the entire pan surface has been "lubricated".
- Pour on the pancake mix, the size that you wish. When one side gets golden brown, give them a flip until the second side is the same.
- Serve with butter and syrup.
- NOTE: You can add a cup thawed frozen blueberries to the mix for a special treat!