Prep 10 mins
Cook 15 mins
I like to experiment with my food so I got a little creative with this one. Made it in my culinary arts class.
- 473.18 ml Bisquick
- 14.79 ml cinnamon (or to taste)
- 29.58 ml sugar (or to taste)
- 59.14 ml semi-sweet chocolate chips
- 9.85 ml vanilla extract
- 59.14 ml unsalted macadamia nuts
- 118.29 ml milk
- Use the required amount of mix and eggs as shown on Bisquick box. Add all ingredients in a bowl and mix (adding milk slowly until batter is gooey).
- Spread desired amount of butter on bottom of pan and let melt.
- Pour a little bit of batter at a time and wait till the air bubbles rise to the top of the pancake and then flip.
- Repeat till both sides are golden brown with little blackish cinnamon bits in them. Repeat till all batter is gone.
Made these for breakfast this morning as they looked really good! I doubled the chocolate chips and omitted the nuts due to the kids preference. No syrup needed here. :D Thanks for the great recipe!
This makes a mean pancake. I used E-Z Low Fat Bisquick Mix for the Bisquick, Splenda for the sugar, white chocolate chips with pecans, egg white only, and skim milk to make it something that I could use (diabetic friendly). I had them for dinner with a very small amount of no sugar added maple syrup and 2 cakes really hit the spot. It was like having dessert for dinner. I needed to add a little more milk to thin the mix some. They griddled very well with a spray of Pam and no hint of sticking. Really lovely.