Bisquick Pancakes

Well, yesterday I wrote about Bisquick and when it was discovered. I wanted to add a little something to it.

When I was growing up in Tennessee my mother made hot biscuits every morning. Now she didnt use a mix she made them from scratch ever morning. She would fire up the old wood stove and dig out the mixing bowl and pretty soon we would have hot fresh biscuits from the oven smothered in real cow butter and covered with my mother's own homemade syrup - makes my mouth water just thinking about them.

While my biscuit making leaves a little bit to be desired, I do make a mean pancake. I also make my own syrup using my mother's own recipe - 2 cups of sugar, 1 cup water and 1 tsp maple flavoring. Boil over medium heat until sugar is dissolved and syrup is thick.

Here is the recipe I use for my pancakes.

Melt In Your Mouth Pancakes

2 cups Original Bisquick® mix
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 eggs

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.)
Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.
High Altitude (3500-6500 ft): Decrease baking powder to 1 teaspoon.

They are excellent on a cold snowy day in April.

That's it from my kitchen today and I will keep working on my biscuits.