The Perfect Pancake (with Strawberries and Whipped Cream)

My earliest cooking memories are sitting on the kitchen counter and cracking eggs while “helping” my dad make one of his Bisquick specialties – I couldn’t have been more than 2 or 3 years old. Cooking with Dad was a weekend tradition in my family, and every Saturday and Sunday we made something off the back of the Bisquick box, whether it be pancakes, waffles, or coffee cake.

Needless to say, I’ve come a long way since adding egg shells to pancake batter, but cooking off the back of the Bisquick box remains a weekend tradition (I’m partial to Bisquick because you have to add milk, all those “just add water” pancake mixes aren’t nearly as good). Here’s my step-by-step on how to make the perfect pancake so you can start your own weekend family tradition.

Nothing beats pancakes with fresh berries on a lazy Sunday morning.

What you’ll need (makes 2 servings):
1 cup Bisquick
2/3 cup milk
1 egg
Splash of vanilla

What you’ll need to do:

Preheat your pan one tick over medium on your stove so it’s just slightly medium-high. Spray your pan with cooking spray (you’ll only do this for the first batch of pancakes, don’t keep spraying every time you add batter to the pan).

I always stir my pancake batter in a larger measuring cup. This helps save dishes, and I love how my measuring cup has a spout for easy pouring.

I pour my ingredients right up to the measurement lines. 1 cup of Bisquick goes in first, then I fill the milk up to the 1 2/3 mark, and then just add the egg and vanilla. Easy as that.

Simply combine all your ingredients. Your batter will be slightly runny. The runnier the batter is, the thinner your pancake will be.

When the batter drizzles off your spoon, it’s perfect. It should be about the same consistency as cake batter (hence, pan-cakes).

Pour just a few tablespoons worth of batter into your pan so that it takes up about 1/3 of your pan (you’ll want to fit 3 or 4 pancakes in there). I’m careful to not make my pancakes too big, because the bigger they are the harder they are to successfully flip. Watch your pancakes, and after a few minutes you’ll see bubbles start to come up around the edges and throughout the pancake.

All those beautiful bubbles let me know these babies are ready to flip.

Use a large spatula to flip your pancakes, making sure to get completely under the pancake before you flip it so that it doesn’t fold on you (don’t worry if it does, it’ll still taste good!).

Post flip – beautiful!

After your pancakes are flipped, let them sit for just a couple minutes to cook the other side.

Serve with sliced strawberries and whipped cream, syrup, or (Clinton’s favorite) Nutella. In less than 20 minutes with all kitchen staples, you have a beautiful, fun Sunday breakfast. Enjoy!


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