Prep 10 mins
Cook 20 mins
I came up with this variation of basic Bisquick pancakes, which I think are the best. At least, I've never tasted any better, except perhaps for some awesome sourdough pancakes I had in San Simeon, CA., on the Hearst Property.
- 2 cups Bisquick
- 1 1⁄4 cups milk
- 2 eggs
- 1⁄4 teaspoon cinnamon
- 1 tablespoon Splenda sugar substitute
- 1 teaspoon vanilla
- 1⁄4 cup sour cream
- 1 cup pure maple syrup
- 1⁄4 cup butter, melted in microwave
- Prepare the basic Bisquick pancake batter, according to package directions.(1-1/4 C Milk, 2 eggs.).
- Add remaining ingredients, through sour cream. This will make a thinner than usual batter.
- Scoop batter out using a 1/2 cup measuring cup.
- Lift pan to thin batter even more. (These aren't crepes, but use the same general idea).
- Cook till bubbly on one side, then flip and cook other side.
- Lay 4 to a serving, drizzle with melted butter and syrup.
- (Updated 1/27/10 to reflect changes recommended by Dazy.).
These pancakes bunched up and were sticky! Please choose another recipe if your interested in something that looks pretty and isn't chewy. Not the worst tasting pancakes but not near the best!
The pancakes were very good. I do like that they were thinner, and the taste was better than usual. I would really like it if the directions were a little clearer though. I make my own "bisquick" so I didn't have the box recipe to follow, it would be nice if that was written out here. Also, I was confused with the ingredients list...at first I thought that the melted butter and syrup were to be mixed in, since it said to "add the rest of the ingredients." Is the melted butter and cup of syrup for garnish or to go in the batter? Lastly, mine turned out a bit tough, but I think I just mixed them too long. Thanks for the great recipe though, I will have fun building on it!