2 c Bisquick original baking mix
1 c Milk
2 tb Sugar
2 tb Vegetable oil
2 Eggs
HEAT oven to 425 degrees. Grease jelly roll pan, 15-1/2×10-1/2×1-inch.
BEAT all ingredients with wire whisk or hand beater until smooth. Spread
in pan.
BAKE 14 to 16 minutes or until top is light golden brown. Cut into 12
pieces. Serve immediately. 6 servings.
Bacon ‘n Cheddar Oven Pancake: Omit sugar. Before spreading batter in pan,
sprinkle 12 slices bacon, crisply cooked and crumbled (about 3/4 cup), and
1/2 cup shredded Cheddar cheese evenly over bottom of pan. Pour batter over
bacon and cheese; spread batter to edges.
Blueberry Oven Pancake: Fold in 1 cup fresh or frozen (unthawed)
blueberries.
No-Cholesterol Puffy Oven Pancake: Use skim milk. Substitute 3 egg whites
or 1/2 cup cholesterol-free egg product for the eggs.
From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen’s MM Recipe Archive,
Yields
6 Servings