Rating: 3.33 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This recipe for healthy pancakes and waffles from the March/April 2007 issue of Blueprint magazine is a smart and tasty option for breakfast.

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a griddle, skillet, or waffle iron over medium-high heat; spray with cooking spray.

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  • In a large bowl, mix together Bisquick, milk, eggs, and wheat germ until well combined.

  • For pancakes, working in batches, place 1/4 cup of batter on griddle and cook until bubbles form on the surface of pancakes, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

  • For waffles, ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid and cook 3 to 5 minutes, or until no steam emerges from waffle iron. Serve waffles or pancakes immediately with blueberry topping.

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Reviews (1)

6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
05/02/2008
what else can i use instead of bisquick?