After years of making Bisquick waffles and pancakes I have officially decided to start making them from sratch. This is now my staple pancake recipe.
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups buttermilk or sour milk (see tip)
3 tablespoons cooking oil
1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.
2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.
*Tip for buttermilk: I don’t keep buttermilk on hand so instead I pour 1T of lemon juice into a measuring cup and then add milk to the 1 cup line. I normally use skim milk and it works just fine but the higher fat content of your milk the thicker the buttermilk will be.