I have been living off of pancakes since I was born. They are one of the best foods in the world. Comforting and delicious. Thank you to my grandparents for introducing this important food into my existence. As I entered adulthood I would make pancakes because they were a cheap staple on my grocery list. I would purchase various brands of pancake mix sold in the breakfast aisle and cook them in a non-stick skillet, using Pam because that was just handy. But truth be told the absolute best pancakes are made from Bisquick and cooked the traditional way in a cast-iron skillet with oil, thus getting crispy edges. The cast-iron skillet and oil is the only way that my Gramma makes pancakes to this day. In fact, I am not sure that she even owns a non-stick skillet.
To make them a little healthier I choose to use corn oil for cooking. When mixing the ingredients I put in extra milk than what the recipe calls for because Bisquick makes a very thick batter. Then I top them with a pat of real butter and Log Cabin Syrup.
Bisquick Pancake from Betty Crocker:
2 cups Original Bisquick mix
1 cup milk
Sometimes I make half of the batter because it is only the two of us, other times I make the entire batch and put them in the fridge for the next day.