Pancakes

  • Prep 15 min
  • Total 20 min
  • Servings 12

Ingredients

2
cups Original Bisquick™ mix
1
cup milk
2
eggs

Steps

Hide Images
  • 1
    Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (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. Turn; cook until golden. Note: If you like thin pancakes, use 1 1/2 cups milk.

Notes









Tips

Expert Tips

  • Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.
  • Pancakes are one of America’s oldest--and favorite--types of quick bread. Both Thomas Jefferson and Benjamin Franklin are said to have served and enjoyed these griddle-cooked breakfast cakes.
  • Treat your children to personalized pancakes. Fill a clean squeeze bottle with pancake batter, and spell out your children’s names by squeezing batter into the skillet in the shape of letters.
  • Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.
  • For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4-cup measure.
  • 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.
  • Pancakes are ready to turn when they are puffed and bubbles form on top.
  • Mix pancake batter in a measuring cup or bowl with handle and spout. Then you can easily pour batter onto a griddle.
  • For the most tender pancakes, mix just until dry ingredients are moistened. There may still be lumps in the batter.
  • To make berry pancakes, stir 1/2 cup fresh or frozen (thawed and well-drained) blackberries, blueberries or raspberries into batter.
  • To make buttermilk pancakes, substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon. Add 1/2 teaspoon baking soda.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
6%
Trans Fat
1g
Cholesterol
35mg
12%
Sodium
260mg
11%
Potassium
60mg
2%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 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.

© 2017 ®/TM General Mills All Rights Reserved