Make mornings memorable with pancakes for breakfast. Fun shapes and scrumptious additions like blueberries bring smiles and giggles. So, call all cooks to the kitchen and stir up Bisquick® pancakes some Saturday soon.
- Heat your skillet over medium-high heat, or turn your griddle to 375°F, about 5 minutes before you plan to use it. Your skillet is ready when a few drops of water skitter across the surface.
- Grease the cooking surface with a light coating of vegetable oil or spray with cooking spray before heating. Nonstick or well-seasoned surfaces may not need any grease.
- Stir the batter with a whisk or fork, just until the ingredients are moistened. Don’t worry if there are small lumps in the batter, they will disappear during cooking.
- Measure ingredients carefully. Batter that is too thin will spread unevenly and result in flat pancakes. Batter that is too thick won’t spread much at all. If you like your pancakes on the thinner side, add a little milk to the batter.
- For well-rounded pancakes about 4-inches wide, pour the batter onto the hot skillet using a ¼-cup measuring cup, a large spring-handled ice cream scoop or a large spoon.
- Flip pancakes only once! Repeated flipping will toughen pancakes. Pancakes are ready to flip when they’re puffed, covered with bubbles and slightly dry around the edges. Cook the other side until it is golden brown.
- To keep pancakes warm, place them in a single layer on a paper-towel-lined cookie sheet in a 200°F oven. Don’t stack warm pancakes or they will become limp and soggy.