Pancakes

  • Prep 15 min
  • Total 20 min
  • Servings 14

Ingredients

Steps

  • 1
    Grease or spray griddle or skillet. Heat over medium-high heat or electric griddle to 375°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • 2
    Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  • 3
    Cook until edges are dry; about 1 minute 30 seconds. Turn; cook 1 minute 30 seconds or until golden.

  • For thinner pancakes, increase milk to 1 1/3 cups.
  • Cook these pancakes on a true cast-iron griddle or in a large cast-iron skillet. Use a 1/4-cup measuring cup to scoop the batter onto the hot pan (it’s ready when a drop of water sizzles on the surface), then don’t turn them until they puff up and bubbles form on top. Flip pancakes once, cooking until just golden brown.
  • Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.
  • Keep pancakes warm until ready to serve by placing them uncovered in a single layer on a paper towel-lined cookie sheet in a 200°F oven.
  • Serve pancakes topped with sliced banana, raspberries, blueberries, or grated chocolate for a delicious way to start your day.
  • Freeze leftover Bisquick™ pancakes stacked between sheets of waxed paper, then wrapped in foil or a plastic freezer bag. To reheat, unwrap pancakes and remove waxed paper. Place 1 pancake at a time on a microwaveable plate and microwave on High for 30 to 60 seconds or until heated through. Top with peanut butter mixed with maple syrup to make them on-the-go friendly.
  • Mix pancake batter in a measuring cup or bowl with handle and spout. Then you can easily pour batter onto a griddle.

Nutrition Facts

Serving Size: 1 Pancake
Calories
100
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
180mg
7%
Potassium
35mg
1%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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