Basic Pancakes and Waffles
Ready In: 20 mins
Serves: 4
Yields: 8-10 pancakes
Ingredients
- 2 cups biscuit mix
- 2 teaspoons sugar
- 1 egg
- 1 cup water (more may be added for a thinner batter, different flours have different glutens, so your mix will be)
Directions
- Add sugar to mix.
- Beat egg slightly and mix with the water.
- Add water to mix and stir for about 25 strokes (lumpy batter is OKAY!).
- Pour about 1/4 cup of batter on greased, heated griddle or skillet, or slightly less in a waffle iron.
- Turn pancake when bubbles appear on the surface of the pancakes.
- VARIATIONS:
- BACON PANCAKES: Drain fat from 2 strips of crisp bacon. Crumble into the pancake batter.
- BLUEBERRY: Add 1/2 cup fresh or frozen blueberries to batter. If you use canned, drain them first, and make a syrup from the juice.
- PINEAPPLE: Add 1/2 cup crushed, drained pineapple to batter.
- CORNMEAL: Substitute 1/2 cup cornmeal for 1/2 cup mix in the basic recipe.
- PECAN: (or other nuts) Add 1/4 cup chopped pecans to batter.
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