Meal: Breakfast
Dish Type: Entree
Serves: 3-4
Start-to-Table Prep Time: About 15-20 minutes
Ingredients:
2 cups Bisquik*®
1 cup milk
2 eggs
1/2 cup apple butter (applesauce works too!)
2 tsp vanilla
Process:
- In medium sized bowl, whisk together Bisquik, milk, and eggs. DO NOT OVER BEAT. The more you beat pancake batter, the less fluffy your pancakes. Over-whisking takes all the air (which causes the fluffiness!) out of the batter.
- Whisk in apple butter and vanilla until just combined. (Again, avoid over-whisking.)
- Heat a flat griddle to a medium-low heat. The temperature is a very careful balance: just a smidge too hot and your pancakes will overcook on the outside while still having raw batter on the inside; too cool, and the pancakes won't brown properly. A good test is to lightly wet your fingers and flick the water onto the griddle. When the water dances around, the pan is hot enough. If the water turns to steam immediately, the pan is too hot.
- Once the griddle is the correct temperature, pour the batter onto the pan by 1/2 cupfuls.
- When the pancakes start bubbling and are dry around the edges they are ready to turn. If you aren't sure if they're ready, use the spatula to carefully lift one side of a pancake a little off the griddle to check the color. If it's golden brown, they're ready to turn.
- After flipping the pancakes they won't take much longer to cook; only a minute or two. Check the bottoms regularly to make sure they aren't getting overdone.
Other great pancake ideas:
- Instead of butter and syrup, try topping your pancakes with sugared strawberries, whipped cream, your favorite flavor of jam, nutella, or anything else that will add a touch of sweetness.
- You can easily substitute the apple butter in this recipe with any of the following for a different flavor of pancake:
- 1/2cup chocolate chips
- 1/2 cup strawberry (or any other type) jam
- 1-2 mashed bananas
- Be creative! Come up with your own ideas!
This sounds yummy...can't wait to try it !
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