RECIPE: Puff Pancakes with 5 Variations

Puff Pancakes with 5 Variations

2 eggs
3/4 cup milk
2 1/3 cups Bisquick baking mix
2 tablespoons sugar
1/4 cup vegetable oil (or melted shortening)

In small mixer bowl, beat eggs on high speed until soft peaks form. Stir in milk. Stir in Bisquick and sugar until mixture is thoroughly dampened. Gently fold in oil. Drop batter onto medium-hot ungreased griddle. Cook until puffed and bubbles begin to break. Flip and cook other side until golden brown.



VARIATIONS:

BACON PUFF PANCAKES: Fold in 8 slices bacon, crisply fried and crumbled.

BLUEBERRY PUFF PANCAKES: Fold in 1 cup blueberries.

CORN PUFF PANCAKES: Fold in 1 cup cream-style corn or drained whole kernel corn.

HAM PUFF PANCAKES: Fold in 1 1/2 cups ground or chopped cooked ham.

SPICY PUFF PANCAKES: Stir in 1 teaspoon cinnamon and 1/2 teaspoon each allspice, cloves and
nutmeg.

Makes 12 pancakes