Saturday Pancakes

Making pancakes is pretty fun on a Saturday morning. I'm used to Finnish pancakes, but I've just begun to like flipping them. I'm not so GREAT, but that's ok! They taste amazing!

Saturday Morning Pancakes
(Adjusted from the Bisquick Box)

2 cups Bisquick
1 1/2 cups Milk (I use buttermilk if I have it on hand)
2 Large eggs
2 tsp vanilla
1 tsp cinnamon
1/4 tsp ground clove OR ground nutmeg (SECRET INGREDIENT)

Combine everything in a large bowl. Stir until combined well - you want lumps, but not big lumps, otherwise your pancakes will be a little gritty. A little smoother than cupcake batter.

Drop by the 1/4 cupfuls into a large greased HOT (heat up on medium-high, then drop the temp down to medium once you start dropping the batter into the pan) skillet or cast iron skillet. You can use pretty much any pan - just make sure it's been "Pammed" or thoroughly greased. Use bacon fat if you want to.

Now for the hard part - knowing when to flip. That's why my batter is a little more runny. When the edges begin to look dry (almost like they're done, but not really, they're still really white, see above), slip your spatula underneath and look how brown it is. I obviously like really dark pancakes. You can make them however dark you want to.

Slip the spatula all the way under, lift gently and flip, but not too fast otherwise the uncooked batter will spatter all over the pan.

And most people say making pancakes is easy.

Whatever. These are so good that you'll start eating them out of the pan and you won't even need syrup.

If you want to reheat - Freeze, then put on a cookie sheet into a preheated 375 degree oven for 5 - 10 minutes until warm & you can smell them.


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