Dan doesn’t cook much. Unless breakfast foods are involved — then, he volunteers his time and talent. That means Sunday brunches and brinner are his specialties.
Each year, when we go to Cook Forest, Dan and I are usually in charge of Sunday breakfast. Dan makes made-to-order pancakes and eggs, plus real sausage and bacon (I generally contribute fruit salad and vegetarian protein options). (Oh, and I make the coffee.)
Dan loves serving these pancakes so much, he can make the recipe from memory.
(adapted from the Bisquick box)
2 cups Bisquick mix
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
Coat griddle with non-stick cooking spray and heat over medium-high heat. Surface is ready when water drops flung onto the griddle hiss.
Stir together all ingredients until blended. Dan uses an electric mixer, which probably helps with the fluff factor.
Pour batter, about a 1/4 cup for each pancake, onto griddle. I don’t know how Dan judges when to turn them. I’ve used the bubble factor (when the face-up surface is covered with popped bubbles), and I’ve read to “cook until edges are dry.” Flip pancakes, and cook until golden. Serve with your favorite topping. We like maple syrup, or butter and jam (that’s a personal fav of mine), or honey.
These pancakes are the airiest, fluffiest, melt-in-your-mouthiest pancakes ever. Dan makes them with strawberries, blueberries, bananas, or chocolate chips. This past weekend, he even made bacon pancakes (per request)! He usually adds the fruit (or chips or bacon) right before he flips the ‘cakes over. Instead of lemon juice, he’s also used vanilla extract — very yummy.
What do you like for brinner?