Graham Pancakes

Myrna and I had to go out and buy a box of Bisquick, which we have shared, since neither of us usually uses it.  Now I know how I will use the rest of mine…these pancakes were very good.  I was afraid the graham cracker crumbs would make them crumbly, but they were perfect, and the flavor was excellent.                   
We also tried the syrup – I always have home canned pecans on hand, which are already toasted – so that made it easy.  Try the lesser amount of butter first, the full amount made the syrup too thin for us. 
                               Graham Cakes
  1 ½          cups  Bisquick® Baking Mix
     ½          cup  Graham Cracker Crumbs
  1 ¼          cups  Milk (you may need more)
  1              large  Egg
                        Honey Pecan Syrup
     ¾          cup  Honey
     ½          cup  Pecan Halves -- toasted
     ¼          cup  Butter (2 tablespoons is enough)
Prepare syrup; Heat all ingredients over low heat, stirring occasionally, until hot.
Beat the Bisquick, graham cracker crumbs, milk and egg with a wire whisk or hand beater until well blended.
Pour by scant 1/4 cupfuls onto hot griddle (grease griddle if necessary).
Cook until pancakes are dry around the edges.  Turn; cook until golden brown.  Serve with syrup.
**To toast pecans, heat oven to 350°.  Bake in ungreased pan about 10 minutes, stirring occasionally, until golden brown.
  "Bisquick 60 Years of Family Favorites"
  "12 each"

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