Introduction: Our Pancakes.
Bisquick not required. To be honest, I do not see what it offers, as you still have to add most all of the same ingredients anyway, There are some pancake mixes where all you have to do is add water. That is great for picnics and camping trips where no refrigeration is required. Bad thing about that is you have no idea what is in the mix. We do not make pancakes that often, but when we do it is a real treat. This is a real American breakfast. Hope you enjoy it as much as we do.
See also: https://www.instructables.com/id/Our-food-instructables/
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients.
1 cup water.
2 cups sugar (we use brown sugar)
Optional: Vanilla and maple extract.
Optional some people add a bit of buttermilk.
Sometimes we substitute apple sauce or ground fruit and berries for the syrup.
1 cup buttermilk (substitution: one cup milk with 1 tablespoon juice or vinegar made the night before and refrigerated)
1/3 to 1/2 cup cooking oil or melted butter.
1 room temperature egg.
1 teaspoon salt.
1 cup all-purpose flour (up to 1/2 cup of whole wheat flour can be substituted).
1 teaspoon baking powder
1 teaspoon or less of baking soda.
Step 2: Make the Syrup.
With a sauce pan bring the water to a boil.
Add the sugar and karo syrup if any,
Boil for about one minute.
Turn off the heat.
When the mixture is still slightly warm, add the vanilla and maple extract.
Put in a sealed container and refrigerate for later usage.
Step 3: Make the Hotcakes.
Egg needs to be at room temperature. So let it sit a bit while making the syrup.
In a bowl combine the flour, baking powder, salt, and baking soda.
In a separate container, crack the egg into it and whipped lightly till the yolk and the egg are combined.
Into the bowl of flout add the cooking oil, buttermilk, and egg mixture
Stir about 10 times. DO NOT OVER STIR. Lumps are okay.
Let sit while you go on with the pan.
Heat up a frying pan at just more than medium heat.
Add oil or butter to coat the bottom.
Pan needs to be warmed up (i.e. hot as cold skillet = bad hotcakes.)
Ladle in the pancake mix one large spoon full at a time.
Repeat till the pan is full say 3 or 4 depending on the size of the skillet. (each spoonful must not be touching each other).
Let the cakes puff up. You can use a spatula to make sure they do not burn underneath.
When you see a healthy amount of bubbles the cakes are ready to turn or flip.
Let cook till they are like a piece of bread. (no liquid).
Set aside and repeat the process till all the batter used.
You can use a kitchen towel to keep the pancakes warm if they are not served immediately. (They are gone at our house as soon as they come out of the pan)..
Note: pancakes do not have to be perfect in shape as they still taste just as good.
Step 4: Plating.
Note: you could also cook bacon and or eggs to go along with this dish. Then you need less pancakes per plate.
Put two to three pancakes per plate.
Add syrup and or butter. (we sometimes substitute apple sauce for the syrup).
Step 5: Other Substitutes
How To Make Brown Sugar
1 Cup White Sugar 1 Tablespoon Molasses
Pour the sugar in a food processor and then drizzle the molasses over the top. Process until the two are thoroughly mixed (about 2 minutes) stopping to scrape the sides occasionally as needed.
Make Your Own Baking Powder
1-1/2 teaspoons baking soda 3 teaspoons cream of tartar (egg shells) 2 teaspoons cornstarch
Combine the baking soda, cream of tartar, and cornstarch and use in the recipe as you would the baking powder.
And here’s one last thing to remember. Moisture will make the baking powder loose its potency so never dip a damp measuring spoon into your container of baking powder.