Sunday, March 10, 2013


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
2 eggs


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. 


  1. I think they're good cold, with nothing on them, so I make the whole batch.
    I have fond memories of my dad making pancakes on the weekend.

  2. Try this: drain and save the liquid from a reg. size can of whole kernal corn - measure the liquid to what the recipe calls for --- then mix in the corn ---- fry as stated! Butter and syrup "or" butter and applesauce over the top -- all my children loved these - especially Aunt Tammi -- her favorite" corn fritters!!!!! Love ya - Nannie

    1. mmmmm....I would love corn in anything.