Bisquick Oatmeal Pancakes Mary Ellen Food

QUICK OATMEAL PANCAKES

Steps:

• Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats.
• Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine.
• Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.

EASY OATMEAL PANCAKES WITH MIXED BERRY TOPPING

Steps:

• In 2-quart saucepan, cook topping ingredients over medium heat, stirring occasionally, until berries are thawed and mixture is warm. Remove from heat; set aside.
• In medium bowl, mix oats, brown sugar, milk and vanilla; set aside.
• Heat 12-inch nonstick skillet or griddle over medium-high heat, or heat to 375°F. Add egg and baking mix to oat mixture; stir just until all ingredients are moistened.
• For each pancake, pour scant 1/4 cup batter into hot skillet; cook 1 to 1 1/2 minutes or until bubbly. Turn; cook 1 minute longer or until browned. Serve pancakes with topping.

PANCAKES

Steps:

• Grease or spray griddle or skillet. Heat over medium-high heat or electric griddle to 375°F. (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.

BISQUICK PANCAKES

Steps:

• Heat a skillet over medium-low heat, or your griddle to 350°F (175°C) and coat with melted butter or non-stick cooking spray.
• In a medium mixing bowl combine either just the base ingredients for the 'classic' Bisquick pancakes, including Bisquick baking mix, milk, and large eggs.
• If desired, add the optional ingredients for the 'ultimate' Bisquick pancakes, including sugar, baking powder, vegetable oil (or melted butter), and vanilla extract or paste.
• Stir until combined, and lumps in pancake batter are totally OK. Portion out the batter into your heated skillet or onto your griddle in scant 1/4 cup portions.
• Cook on the first side for 30 seconds to a minute, until the surface bubbles have popped and the edges are dry enough to get your spatula under. Flip and cook for an additional 30 seconds.
• Remove from your skillet or griddle when done and repeat as needed.

SIMPLY OATMEAL PANCAKES

Steps:

• Soak oatmeal in buttermilk for 10-15 minutes. Mix the baking powder and baking mix together. Add to the oatmeal and mix well. Add more buttermilk, if necessary, to bring the batter to the thinness that you desire. Thicker batter will take longer to cook and may be more difficult to cook through.
• Preheat griddle to medium heat or heat an electric frying pan to the temperature recommended for pancakes. Grease lightly with cooking spray.
• Cook by 1/4 cupfuls on griddle, until golden brown on one side and bubbles are formed around the edges. Turn and cook on second side until golden brown.
• Serve with butter and maple syrup.

BISQUICK OATMEAL PANCAKES (MARY ELLEN) RECIPE

Steps:

• In a large bowl, mix ingredients in order, stirring after hot water. Beat until smooth. Pour onto hot griddle. Cook until dry around edges. Turn and cook until dry in center. Makes 8 6-inch pancakes.

ELLEN'S HOMEMADE BAKING MIX-- BISQUICK SUBSTITUTE

Steps:

• This can be made in 3 batches in a large food processor.
• Whiz regular oatmeal, measure 1 cup, whiz in the nutritional yeast. Mix thoroughly with cake flour or substitute, then carefully mix in salt, baking soda, baking powder, and sugar. Blend this with the buttermilk powder until it is uniform- a sifter is handy here if you aren't using a food processor.
• In the food processor or a large bowl, cut together 1/3 of the flour mix, 1/3 each of the shortening and butter until it resembles coarse cornmeal. Set aside and repeat until all is used, then mix the three batches together before you divide it for storage or use. Store in tightly closed covered container or zippered plastic bags with the air pressed out.
• Even with the added flours, this makes a golden white biscuit unless whole wheat flour is added.
• To use, spoon into cup, don't sift and don't pack. Store remainder in refrigerator or freezer.
• Reduced fat variation: you can reduce the shortening in this mix by 1/4, results will be a bit less tender, but still tasty. With reduced fat baking recipes, smaller sizes muffins, biscuits and pancakes will give better results. Fat may be reduced in most baking recipes by one-third. Fat makes baked goods tender and crisp, so lowering the amount of fat will change the texture as well as the flavor. With pie crusts, the fat may be decreased to one part fat to four parts flour. Some have had success also with replacing some of the fat in quick bread recipes with the same amount of applesauce. I have found it does work but the texture is tougher than the original recipe.

BISQUICK OATMEAL BISCUITS

Steps:

• Prehear oven to 450 degrees.
• Mis all ingredients until dough forms, beat vigorously 30 seconds.
• Turn onto surface dusted with baking mix. Roll in baking mix to coat.
• Shape into ball, knead 10 times.
• Roll 1/2 inch thick. Cut with 2 inches cutter dipped baking mix.
• Bake on ungreased cookie sheet about 8 minutes or until golden brown.

OAT PANCAKES WITH BANANA-NUT SYRUP

Steps:

• In 1 1/2-quart saucepan, melt butter over medium heat. Cook walnuts in butter, stirring occasionally, just until nuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Remove from heat; cover to keep warm.
• In medium bowl, stir all pancake ingredients with fork or whisk until blended.
• Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.