In the Winter months, it is time to enjoy spending weekends at home with family. Cozy weekend mornings with the kids are a time to serve up pancakes. Pancakes are the breakfast of childhood memories.
Try starting with Southern Biscuit Complete Biscuit Mix, available at Walmart and many other grocery stores around the South. If you haven’t tried this biscuit mix, you are missing out on a real southern biscuit treat. The pancakes made with this mix are heavenly stacks of lightness.
Pancakes come out better if you don’t over mix the batter. Using a soft wheat biscuit mix like Southern Biscuit makes this less of a problem because soft flour (low protein flour) makes softer and lighter biscuits and pancakes. Lumps in the batter are fine.
This recipe doubles or triples easily, so you can make extra to have again later. Simply put the cooked and cooled pancakes in freezer storage bags and then microwave them later for a quick breakfast.
1 tablespoon sugar
1 ¼ cup milk
½ teaspoon pure vanilla extract
Preheat griddle to 400° F or a large skillet over medium-high heat.
Combine biscuit mix and sugar.
Stir in the milk and vanilla extract just until moistened. The batter will be lumpy.
Pour about ¼ cup of batter onto preheated lightly greased or non-stick griddle or skillet.
Cook 1 to 1 1/2 minutes on each side or until bubbles on surface begin to pop. Turn only one time or pancakes will be tough.