What is the bisquick pancake mix?

Question

I liked that mix a lot but I am out... can anyone tell me how to make it at home?

Answer 1

Hi !!!
Here you go...HAPPY BAKING!!!

The Master Mix (Homemade 'bisquick' Substitute)
If stored in the freezer, this will keep for several months.

12 servings 10-12 cups 23 min 15 min prep

9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening

In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
Place the mix in a covered glass or plastic container and keep in a cool, dry place.
In warm weather the MIX should be refrigerated.
Use within a month.
To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.

-------------AND, HERE IS A RECIPE THAT YOU CAN USE TO MAKE THE PANCAKES...*JUST USE THE ABOVE BISQUICK MIX, INSTEAD OF THE "BOXED" BISQUICK.

Ultimate Melt-In-Your-Mouth Pancakes

8 servings 20 min 10 min prep

2 cups * original Bisquick baking mix
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 eggs

Heat griddle or skillet over medium-high heat or electric griddle to 375°F;.
grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
Cook until edges are dry. Turn; cook until golden.
To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.

Answer 2

1

Answer 3

PANCAKES

2 eggs
2 cups all-purpose flour
2 3/4 cups milk, *see note
1/4 cup vegetable oil
2 tablespoons melted butter
3 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon salt

Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease a heated griddle.
Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.

Cook pancakes until puffed and dry around edges (tiny bubbles will begin to form).

Turn and cook other sides until golden brown. Flipping once should be enough. The first pancake isn't always the best one.

Note: Buttermilk, yogurt, or sour cream may be substituted for some or all of the milk.

This may cause the batter to be too thick or too thin; adjust accordingly by adding milk to thin or flour to thicken. When you use a sour ingredient, cut the baking powder by 1/2 tablespoon and add 1/2 teaspoon baking soda. If you don't have buttermilk, you can add powdered buttermilk to the milk (a good thing to have on the shelf).

Makes about 18 four inch pancakes.

Serving Size: 6

Answer 4

No, I didn't. But I had an experience many years ago when I suspected that the cause of my anaphylaxis was the pancake mix. I remember the pancakes I made tasting funny. I started having trouble breathing and I was feeling itchy all over my body. I went to a hospital. They gave me something intraveneously. I few hours later I was OK enough to leave. Now, I'm pretty sure it was the pancake mix.

Answer 5

Paleo diet its a diet based around eating real food unprocessed and organic. Learn here https://tr.im/XW30o

Whether you have or not, what you probably don't realize is that it’s the fastest growing “diet” in the world right now. From celebrities, chefs, elite athletes. Even fitness experts is eager to try it or adopt it.

And for good reason, because no other diet or eating plan provides so many benefits so fast.

Answer 6

Not being sarcastic----it would be so much easier just to dart out to the market and buy some. Pancakes from scratch are time consuming!

Answer 7

1 egg
1 cup flour
3/4 cup milk
2 tablespoons vegetable oil
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt

beat the egg, mix everything else in. don't stir too much, a few lumps are ok...this makes great pancakes.