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Like all rational beings, I like pancakes. While I used to be content to just use an instant mix, I decided to create a better sort of pancake-one with the illusion of being more healthy yet also easy and tasty. I came up with this:
- 2 cups of Bisquick mix.
- 2 eggs (beaten)
- 2 cups of milk (soy or cow)
- 1/4 cup ground golden flax seed
- 1 tbsp ground cinnamon (or to taste)
- 1/2 tsp ground nutmeg
- Blueberries, strawberries, butterscotch bits, or other such things (optional).
Using a wire whisk, combine all the ingredients. Do not over beat the mixture or your pancakes will not be as good. Use about 1/4 cup of batter per pancake. I cook mine on an electric griddle that works great, thanks to the even temperature and the non-stick surface. Being from Maine, I like to add blueberries to mine, but tastes vary.
Getting a good pancake is a matter of timing: cook the pancakes until the edges are “dry”, the center is bubbling and the bottom is golden brown. Flip once (if you flip twice or more, you’ll have inferior cakes) and cook until the bottom is browned. This will happen fairly quickly. Being a traditionalist, I like mine with butter and Maine syrup. Blueberry sauce is also good. Crushed walnuts are also good when sprinkled on the top.
If you want to make non-plain pancakes by adding blueberries or whatever, you can mix those into the batter. I usually make blueberry pancakes and butterscotch pancakes. So, I add the extras right after I put the batter on the griddle.
The recipe is designed to make “fluffy” pancakes. If you want cakes that are thicker, cut the milk to 1 cup.