On Valentine’s Day while most people were having lunch with their sweetie, I was making pancakes for my angels. I have been a little of an overachiever lately. Two recipes in one class period and I think that I have gone a little crazy. I have used Bisquick for years because it is easy and students that are new to the kitchen can handle it. But, have you seen the price of Bisquick lately? It is sky high! And according to the paper today we are going to have a huge hike in most grocery items as well as clothing because of the weather. Anyway, I made one from scratch and the recipe from the Bisquick box. Guess what the scratch recipe won hands down. Not surprising to me.
Most of my students used the Pillsbury recipe. I had three that used Bisquick for the simplicity. In second block I had one group that really stood out. They added cinnamon to the batter and it really made a difference. You should try it! I was impressed.
Here is the recipe I used from Pillsbury. I really liked it. It is not a thick pancake, but very delicate and light.
Pancakes from Pillsbury
- 2 eggs
- 2 cups buttermilk
- 1/4 cup oil
- 1 3/4 cup all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Heat griddle to medium-high heat (400 degrees F).
- In a large bowl, beat eggs: stir in buttermilk and oil.
- Add remaining ingredients: stir just until large lumps disappear. For thicker pancakes, thicken with additional flour: for thinner pancakes, thin with additional milk. A side note here: I think that the batter should be thicker!
- Lightly grease heated griddle. A few drops of water sprinkled on griddle sizzle and bounce when heat is just right.
- Pour batter, about 1/4 cup at a time, onto hot griddle. Bake until bubbles form and edges start to dry: turn and bake other side.
Yield 16 4 inch pancakes
Tip : to prepare pancakes using milk, decrease milk to 1 3/4 cups, increase baking powder to 4 teaspoons and omit baking soda.
The Teacher Cooks