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A few years ago I went out into the world to search for the perfect hotcake. These tasty, batter fried in the pan treats have been called a variety of different names; Hotcakes, griddlecakes, flapjacks and most commonly pancakes. What I found on my search were some pretty good cakes. More often than not I was disappointed by sour, wheat flour cakes that needed a ton of syrup to drown out the bitter flavor. Then one day I tried Walter MacCarthy's (Liam's Grandpa) recipe. I didn't think much of it in print as the recipe called for bisquick, which everyone knows is used by people that don't know how to cook or bake. Let me put it this way, I have a new respect for bisquick and I think I may have found the perfect pancake. I have not closed my mind to something better. If you know of a better cake, please send me the recipe. In the mean time ... Ladies and Gentlemen — Allow me to present: |
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2 T. sugar ½ cup beer 5 beaten eggs 2 T. cooking oil 2 cups Bisquick Dash ground nutmeg ½ tsp. Ground cinnamon (if beer is impossible use ginger ale)
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In a large mixing bowl, stir together
Bisquick, sugar, cinnamon, and nutmeg.
In a separate bowl, stir together eggs, beer and cooking oil. Add dry ingredients, stirring until just moist. Add more beer if thinner pancakes are desired. I like to use a measuring cup to make sure each cake is the same size. A ½ cup makes a nice size cake. It really depends on where you are, how big a griddle you have, and how many people you're cooking for. A ¼ cup measures a nice kids–size cake and even smaller for the $–size lovers † Don't forget the butter, loads of butter. Pure maple syrup is my favorite but I'll leave the syrup, or no syrup, up to you. I'm sure your preferred jam or jelly will do quite nicely. |
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