Grease or spray griddle or skillet. Heat over medium-high heat or electric griddle to 375°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
Step
2
Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
Step
3
Cook until edges are dry; about 1 minute 30 seconds. Turn; cook 1 minute 30 seconds or until golden.
For thinner pancakes, increase milk to 1 1/3 cups.
Cook these pancakes on a true cast-iron griddle or in a large cast-iron skillet. Use a 1/4-cup measuring cup to scoop the batter onto the hot pan (it’s ready when a drop of water sizzles on the surface), then don’t turn them until they puff up and bubbles form on top. Flip pancakes once, cooking until just golden brown.
Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.
Keep pancakes warm until ready to serve by placing them uncovered in a single layer on a paper towel-lined cookie sheet in a 200°F oven.
Serve pancakes topped with sliced banana, raspberries, blueberries, or grated chocolate for a delicious way to start your day.
Freeze leftover Bisquick™ pancakes stacked between sheets of waxed paper, then wrapped in foil or a plastic freezer bag. To reheat, unwrap pancakes and remove waxed paper. Place 1 pancake at a time on a microwaveable plate and microwave on High for 30 to 60 seconds or until heated through. Top with peanut butter mixed with maple syrup to make them on-the-go friendly.
Mix pancake batter in a measuring cup or bowl with handle and spout. Then you can easily pour batter onto a griddle.
