| 1 | box (60 oz) Original Bisquick® mix |
| 12 | eggs |
| 7 1/4 | cups milk |
| 1. | Brush griddle with vegetable oil; heat griddle to 375°F. (Cooking surface is the proper temperature if pancakes are golden after cooking 1 minute 15 seconds on first side, 1 minute on the second.) |
| 2. | In 6- to 6 1/2-quart bowl, stir all ingredients with wire whisk or hand beater until well blended. Pour batter by scant 1/4 cupfuls or spoon batter by #24 scoop onto hot griddle. |
| 3. | Cook until edges are dry. Turn pancakes; cook until golden brown. (Griddle may need to be oiled between batches.) |
| No change. |
|
| For Blueberry Pancakes or Chocolate Chip Pancakes, gently stir 7 cups of blueberries or 3 1/2 cups of miniature semisweet chocolate chips into the batter. |
|
| Strawberries and Cream Pancakes are wonderful. Mix 5 quarts of strawberries and 1 3/4 cups sugar; set aside while making pancakes. Purchase 6 or 7 cans of pressurized whipped cream. Top pancakes with strawberries and whipped cream. |
Nutrition Information:
100 ( 30); 3 1/2g ( 1g, 1/2g); 30mg; 250mg; 13g ( 0g, 2g); 3g 0%; 0%; 4%; 4% 1 ; 0 ; 0 ; 1/2 1