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Scott Hafemann

Easy Pancakes

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Bread 4 Servings

INGREDIENTS

2 c Bisquick original baking mix
2 Eggs
1 c Milk

INSTRUCTIONS

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, http://www.erols.com/hosey.

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