Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Bisquick original baking mix |
| 2 \N | Eggs |
| 1 cup | Milk |
HEAT griddle or skillet; grease if necessary. Beat all ingredients with wire whisk or hand beater until well blended.
POUR batter by scant ¼ cupfuls onto hot griddle.
COOK until edges are dry. Turn; cook until golden brown. About 13 pancakes.
Bran Pancakes: Increase milk to 1-⅓ cups. Fold in ½ cup bran cereal shreds. About 16 pancakes.
Sweet Cornmeal Pancakes: Increase milk to 1-⅓ cups. Beat in ½ cup yellow cornmeal and 2 tablespoons sugar. About 16 pancakes.
Whole Wheat Pancakes: Increase milk to 1-⅓ cups. Beat in ½ cup Gold Medal whole wheat flour. About 15 pancakes.
No-Cholesterol Easy Pancakes: Substitute 3 egg whites or ½ cup cholesterol-free egg product for the eggs. Use skim milk.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .