How to Make Killer Bisquick-Free Pancakes

Two years ago. I was exposed. It was humiliating. I was caught red-handed with Bisquick. So I confessed: I cannot make good pancakes. I use Bisquick.

The good news is that today I can make killer pancakes from scratch. It wasn't an easy journey to this baking success. I went through stages of pancake grief.

First came denial: What?! Boxed Bisquick? No way! I make everything from scratch. Boxes are for semi-homemade Sara Lee, not Food Blogga!

Then came anger: Damn Bisquick. Damn IHOP. Damn the pancake Gods. Damn them all to hell!

Anger turned into depression: I'm such a loser. Every food blogger makes great pancakes. Why can't I? What's wrong with me?

Finally came acceptance: Not everyone is meant to make great pancakes. I make great pizza. Not everyone makes great pizza.



After my acceptance came a request from my editor. I needed to include a pancake recipe for my book, Recipes Every Man Should Know. They would be called "Better-Than-IHOP Pancakes." That was my editor's choice. I would never have so brazenly provoked the pancake gods. So 38 batches of pancakes later, I now have my own Better-Than-IHOP Pancake recipe. They're fluffy and sweet and completely Bisquick-free.

Better-Than-IHOP Pancakes
Makes 8-10 pancakes
Printable recipe.

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk or buttermilk (not the powdered variety)
2 eggs
1/2 teaspoon vanilla extract, optional
Maple syrup and melted butter for serving

1. In a mixing bowl, whisk together flour, suar, baking powder, and salt. In another bowl, whisk together milk, eggs, and vanilla extract (if using). Add dry ingredients to wet, and whisk until just combined. It's OK if batter is a little lumpy. Let it rest for 10 minutes.

2. Heat a large frying pan or griddle over medium-high heat. Splash it with a few drops fo water: When they pop and jump, your're good to go. Lightly grease pan with butter. Pour batter by the quarter-cupful on to pan, being careful not to overcrowd if cooking more than one at a time. Leave each pancake alone until edges start to turn golden and little bubbles form on top Then, using a spatula, give it a quick, steady flip. (Remember, the first two or three are for the dog.) Cook 30-60 seconds more, or until puffed up and golden brown.

3. Repeat with remaining batter, adding butter to the pan as necessary. Serve pancakes right away, or keep in a warm oven (250 F) until you're ready to eat. Top with warm maple syrup and melted butter.

Tasty Pancake Toppings and Add-Ins:
Romantic breakfast in bed: 
*Sweet Berries: Top with fresh berries and a sprinkle of powdered sugar.
*Boozy Bananas: Saute sliced bananas in a little butter and a splash of rum for a few minutes. Spoon over pancakes and sprinkle with chopped walnuts.

Kid-Friendly:
*Chocolate Chip: After pouring the pancakes on the griddle, top each one with a few chocolate or cinnamon chips.
*Cinnamon-Sugar Apples: Cook sliced apples in a little butter and sprinkle with cinnamon, brown sugar, and raisins.

Manly:
*Maple-Bacon-Banana: Place slices of cooked maple-smoked bacon in between pancakes. Cook sliced bananas in a buttered pan until golden. Spoon over pancakes and drizzle with maple syrup.

Have you gotten a copy of Recipes Every Man Should Know? You can purchase one on Amazon or at Borders, Barnes & Noble, and anywhere books are sold. You'll also find it at Crate & Barrel.

Food Blogga Exposed! Savory Chestnut Pancakes with Pancetta and Creme Fraiche

I can't make pancakes. Nope. Just can't. Other than my fleeting victory with Nigella's ricotta hotcakes last August (which technically aren't pancakes), I haven't had much pancake success.

I've tried recipes from Gourmet, Bon Appetit, Cooking Light, and even Martha. They always come too heavy or too dry or too flat.

So when Jeff and I felt like having pancakes on Sunday, I went where no respectful food blogger goes -- to the Bisquick section of the supermarket baking aisle.

There I furtively placed a box of Heart Smart Bisquick in my cart, proceeded to the checkout, and almost made it to my car, when I was accosted by the Food Blogging paparazzi. Despite my protestations, their persistence was formidable.


I was caught red (box) handed. I confessed on the spot. I needed the Bisquick.

Let me tell you. It was worth it. I made savory, holiday inspired chestnut pancakes. They were the fluffiest, tastiest pancakes I had made in quite a while.


The interplay between the salty pancetta, the sugary maple syrup, and the sour creme fraiche is remarkably satisfying. Plus these savory pancakes balance the sweet gnocchi I made a few weeks ago.

Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup
My inspiration for this recipe came from an original in Bon Appetit.
Makes 10 (3-4-inch) round pancakes.


Print recipe only here.

1/4 cup coarsely chopped toasted pecans
1/3 pound pancetta, cut into 1/2-inch-dices
1 cup Heart Smart Bisquick
scant 3/4 cup milk (I used skim)
1 egg white
1/4 cup coarsely chopped bottled chestnuts
1/4 cup pure maple syrup, warmed
1/8 tsp ground cinnamon
Creme fraiche

To toast the pecans, place in a small, dry skillet over medium heat for about 1 minute, or until golden brown. Shake the pan handle gently to ensure even toasting. Remove from heat.

Cook pancetta in a medium skillet over medium heat until brown and crisp; transfer to a paper-towel lined plate.

In a medium bowl, add Bisquick, milk, and egg white, and mix well until smooth. Gently stir in chestnuts. Let batter rest for about 10 minutes.

Meanwhile, add maple syrup and cinnamon to a small pan and warm over a low simmer.

To make the pancakes, place a thin layer of canola oil on a pancake griddle over medium heat. Place a drop of batter on the skillet to make sure it's hot enough. Drop batter by rounded tablespoonfuls (about 1 heaping). Cook pancakes until golden brown and cooked through, about 2-3 minutes per side.

Transfer to a warm plate until ready to serve. Top with créme fraîche, pancetta, and cinnamon maple syrup.


You might also like my:
Potato, Pepper, and Onion Frittata
Heuvos Rancheros with Salsa Verde
Persimmon and Date Bread
Date, Fennel, and Pistachio Scones


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