I can’t tell you how often this mix has simplified a morning with a houseful of kids begging for pancakes. And let me just say you will never go back to Bisquick! This is SO much better. Mix up a double or triple batch and save yourself a bunch of time.
When you cook the pancakes, add blueberries or bananas if you feel like it, or a teaspoon of vanilla for a little more flavor.
I like mine best just sprinkled with a little sugar and rolled up, or with strawberry freezer jam. The traditional way of serving them with sour cream and lingonberry preserves is pretty good too, but I’m the only one in this house that will even try that. My husband likes them best with maple syrup. And of course, the kids like them best with sugar, jam, AND maple syrup.
4 cups milk
2 1/2 cups flour
1/2 cup sugar
1/4 tsp. salt
1/2 cup (1 stick) butter
Beat the eggs lightly in a large bowl, and add the milk, flour, sugar and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days.
Heat a skillet and lightly coat it with oil. Pour in a small amount of batter, then swirl the pan to create a very thin pancake. Cook for about 20-30 seconds per side.