We had a full house and the dining room was hopping. The noise level was somewhat higher than usual but most of what I was hearing was laudatory. “Best pancakes ever” greeted me as I bussed the dishes. Now our Kizmet is a fine cook and deserves all the praise she gets. But pancakes are the easy breakfast that she can make in her sleep. Why the raves for a breakfast that did not tax her talents? Then it occurred to me: these people had never had a real pancake. And there is one word that explains why. Bisquick.
Now before we get a visit from the nice lawyers at Bisquick let me say that it is a fine product. Easy to use, virtually foolproof, and it makes a good pancake. Good enough for most people. Good enough for the large breakfast chains. We have a box in our pantry. Chances are all the pancakes you have ever eaten are Bisquick pancakes. But for our guests at the inn we are aiming higher so we make our pancakes from scratch. The recipe is below. It is fussier. If it seems like too much work too early in the morning you can prepare the wet and dry ingredients separately the night before and combine them when you get up. Resist the temptation to beat the heck out of the batter, and be gentle when you fold in the blueberries.
So try it! Be warned that after trying these it can be hard to go back.
3 3/4 cups flour
3 tbsp sugar
4 tbsp baking powder
2 tsp salt
6 eggs, slightly beaten
1 1/2 sticks butter, melted and cooled
3 cups buttermilk
1 tsp vanilla extract
1 tsp lemon oil or zest
2 cups frozen blueberries, thawed
Whisk together dry ingedients
Mix together wet ingredients
(Note: stop here and refrigerate if preparing the night before)
Combine wet and dry together until incorporated, some lumps OK
Gently fold in berries