133 Quicker Ways to Homemade, with Bisquick

Pancakes and Waffles

Waffles are topped with cherry jam, pancakes stacked with 1 cup warm chunk pineapple.

Pancakes: Add 1? cups milk and 1 egg to 2 cups Bisquick. Beat with rotary beater until smooth. Grease griddle if necessary. Turn pancakes when bubbles appear. Between bakings, stir to thin out batter. Makes about 18 pancakes.

For thinner pancakes, use 2 cups milk.

Waffles: Follow Pancake recipe—except add 2 tbsp. cooking (salad) oil or melted shortening. Waffles are baked when they stop steaming. Makes 2 large or 6 small.

Note: Griddle or waffle iron is right temperature for baking when a few drops of water sprinkled on it jump around.

Dress up your pancakes or waffles 8 ways
Kind	Add to recipe	Serve with
Banana	1 cup mashed ripe bananas (2 med.), 1 tbsp. lemon juice, and 2 tbsp. sugar.	honey, currant jelly, or confectioners’ sugar.
Blueberry	2 tbsp. sugar. Then fold in 1 cup fresh or drained canned blueberries.	honey or confectioners’ sugar.
Corn	1 cup cream style or drained whole kernel corn with ½ tsp. paprika.	syrup, creamed dried beef or ham, or white sauce and bacon.
Cheese	½ to 1½ cups grated, sharp cheese.	syrup, creamed meats or vegetables.
Ham	1 to 1½ cups chopped cooked ham.	syrup, cranberry sauce, cheese sauce, creamed vegetables.
Nut	¾ to 1 cup finely chopped pecans, peanuts, or walnuts (toasted, if desired).	syrup, ice cream and caramel sauce.
Onion	1 to 1½ cups finely chopped onion, sautÉed until golden brown in 2 or 3 tbsp. fat.	browned ground beef and gravy.
Spicy	1 tsp. cinnamon, ½ tsp. allspice, ½ tsp. cloves, and ½ tsp. nutmeg.	syrup or sweetened applesauce.

Chiffon Waffles: Follow recipe for Puff Pancakes (below) but use a waffle baker.

Chocolate Waffles: Make Waffles (recipe page 14)—except add ½ cup sugar and 2 sq. unsweetened chocolate (2 oz.), melted, to batter.

Making pancakes

Rich Pancakes: Make Pancakes (recipe page 14)—except use 1¼ cups milk, 2 eggs, and 2 tbsp. cooking (salad) oil or melted shortening.

Puff Pancakes: Beat 2 eggs with rotary beater until soft peaks form. Blend in 1 cup milk. Add 2? cups Bisquick and 2 tbsp. sugar. Mix just until thoroughly dampened. Fold in ¼ cup cooking (salad) oil or melted shortening. Spoon onto medium-hot ungreased griddle. When puffed up, and bubbles begin to break, cook on other side. Serve with syrup or as dessert with warm fruit, such as strawberries, and whipped cream. Makes 15 to 20 pancakes.

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