I’ve never had luck using Bisquick. No, seriously! Every time I used Bisquick my pancakes were a hard, gross, and unpalatable mess. Maybe it’s the terrifying ingredient list. Maybe it was just fate. But after years and years of struggle and gross pancakes, I finally found this post from Blue Yurt Farms and everything changed. This recipe is so easy to make and so simple, you’ll wonder why you ever used Bisquick anyway.
It’s so simple. There’s only six ingredients, all of which you probably have laying around in your pantry.
- 1 1/4 cup spelt flour (you can sub out whole wheat or oat four and it’ll work)
- 1/4 cup oil (I use olive or hemp but any vegetable oil works)
- 1 cup organic raw milk
- 1 jumbo egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Mix until there are NO lumps, and then heat your skillet on medium heat. I use butter to grease the skillet but you can use coconut oil or any other oil. Then pour out your pancakes and let them heat until the edges are stiff and the center of the cake bubbles.
From here just flip it and let the other side turn golden brown, then plate!
This particular recipe feeds up to four people (two per person) and is particularly delightful with raspberry jam and maple syrup on top. This recipe also has the benefit of seeing me through the Bisquick-less land of Belgium. 🙂
I’ve made several variations on this recipe, all of which were delicious. Cinnamon pancakes are as easy as a 1/4 tsp of cinnamon sugar added to the batter. This can be made with a variety of flours to make it gluten or non-wheat. This even can be made vegan with egg substitute and nut milk/soy milk (trust me, with a house of Buddhists it’s VERY possible). I’ve managed to make buckwheat versions of these when camping.
Got your own pancake recipe to share? Tried this one and liked it? Let me know!
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