Pancakes are a favorite around our house. I usually stick with the same recipe. This is my absolute favorite recipe for pancakes and to me these beat those made from scratch every time. Now that’s just my opinion. But, what am I to do? I can’t keep blogging about the same recipe every semester. I have to reach beyond my comfort zone. Here’s what I did this time around. I demonstrated this Oatmeal-Brown Sugar Pancake recipe found on the Betty Crocker site. I liked it. The brown sugar and oatmeal give this pancake a great flavor.
The demo was a hit. One of the comments was, “Look at Mrs. Lupo, she can flip those pancakes so elegantly!” I just love what comes out of their mouths. At least most of the time! This group I have this semester is going to keep me on my toes. As they planned their lab the wheels were turning. ” Can we do this?” “Will it be Ok if we bring this?” ” Can we invite Coach B?” I cannot wait to see what they have all cooked up!
Check back this weekend for the results of their cook-off. Now here is the recipe. If you need pictures to guide you along check these out.
Oatmeal-Brown Sugar Pancakes from Betty Crocker
- 2 cups of original Bisquick
- 1/2 cup old-fashioned or quick-cooking oats
- 2 Tablespoons of packed brown sugar
- 1 1/4 cups of whole milk ( I used 1 cup of skim milk ) Just a note here. I made these twice. The first time I used 11/4 cups of skim milk and I thought the batter was too thin. When I reduced it to 1 cup of skim milk the batter was a better consistency.
- 2 eggs
Lightly grease griddle or skillet with vegetable oil. Heat griddle or electric skillet to medium heat. I used 325 – 350 degrees. Whisk dry ingredients together. Whisk liquid ingredients together. Pour liquid ingredients into dry ingredients and stir just until moistened. Pour a scant 1/4 cup on to the griddle. I usually cook six pancakes at the time. When the bubbles start to burst turn them. Cook until golden brown. Enjoy with your favorite toppings.
The Teacher Cooks