I ate a lot of pancakes as a kid. For breakfast not only on weekends, but sometimes on school days. And even for dinner. Only we didn't get real butter or maple syrup. Mom used margarine and made her own syrup with sugar, water, and maple flavoring. Did she use Bisquick? I don't remember. I just remember pancakes.
I make them now for guests, rarely for myself. (Though recently I did find a low-glycemic-index version. Maybe I'll make that again soon and document it.)
These days it's all about finding THE recipe, adding it to my recipe box, and sticking to it. I'm tired of experimenting every single time. I want tried and true.
I think I've found it in this recipe, supposedly copied from IHOP. (Never having been to IHOP, I can't say how it compares.)
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 1/4 cups buttermilk (I used 50/50 yogurt/milk)
- 1/4 cup granulated sugar
- 1 heaping teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup cooking oil
- pinch of salt