2 c Bisquick original baking mix
2 Eggs
1 c Milk
HEAT griddle or skillet; grease if necessary. Beat all ingredients with
wire whisk or hand beater until well blended.
POUR batter by scant 1/4 cupfuls onto hot griddle.
COOK until edges are dry. Turn; cook until golden brown. About 13
pancakes.
Bran Pancakes: Increase milk to 1-1/3 cups. Fold in 1/2 cup bran cereal
shreds. About 16 pancakes.
Sweet Cornmeal Pancakes: Increase milk to 1-1/3 cups. Beat in 1/2 cup
yellow cornmeal and 2 tablespoons sugar. About 16 pancakes.
Whole Wheat Pancakes: Increase milk to 1-1/3 cups. Beat in 1/2 cup Gold
Medal whole wheat flour. About 15 pancakes.
No-Cholesterol Easy Pancakes: Substitute 3 egg whites or 1/2 cup
cholesterol-free egg product for the eggs. Use skim milk.
From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen’s MM Recipe Archive,
Yields
4 Servings