Whole Wheat Bisquick Pancakes

American Breakfast Recipes

2 c. bisquick 1/2 c. whole wheat flour 2 1/4 c. milk 2 eggs 1 Tbsp. vegetable oil (optional) 1/2 tsp. vanilla extract If desired, fruit such as berries, banana slices, or apple slices.

Yes, you do have time for a healthy breakfast! The whole wheat flour adds some extra sticking power, Bisquick means breakfast is on the table zippity-quick. Preheat skillet to high temperature, about 400°F. In a medium bowl, beat together 2 eggs. Warm milk in the microwave. (Heating releases the sugars in the milk and makes it a little bit sweeter. You can skip heating the milk if you like.) Add milk to eggs. Add vanilla and oil. In separate bowl, combine Bisquick and whole wheat flour. Sift together with fork. Add dry ingredients to wet and gently fold together, no more than necessary to combine. (Overmix and you'll get tough pancakes. Of course, the toughest pancakes in the world you'll still be able to chew it. But the kids won't rave about 'em like they will about a tender, fluffy, melt-in-your-mouth pancake. These rise up high and light, especially for whole wheat cakes, so they are good candidates for adding fruit. Slice fruit thinly and place on flapjacks immediately after flipping. And just by the way, I've asked folks if these flapjacks tasted familiar, and not a one picked up on the Bisquick. Serves 8.

Submitted by Tim Grant
Contributed on: Saturday June 30th, 2007 and modified on Friday May 2nd, 2008