cups Original Bisquick™ mix
teaspoon ground cinnamon
teaspoon ground nutmeg
Combine all ingredients (except for butter) in a large bowl until just combined (batter may be lumpy; this is OK).
Heat a griddle or cast-iron skillet over medium heat. Add butter to skillet to melt.
Ladle 1/4-cupfuls of the batter onto hot griddle. Cook until edges are crisp and bubbles begin to form on top, about 2-3 minutes; flip and cook another 1-2 minutes. Remove from griddle and set aside. Repeat with remaining batter.
Serve warm with maple syrup, powdered sugar or honey, if desired.
More About This Recipe
- Dear Fluffy-Plum Poppyseed Pancakes,
This is a love letter to you, dearest pancakes. You make my heart go aflutter. You make my tummy full in the morning. You give me something to look forward to at the break of day when my hair looks like the bride of Frankenstein’s and I haven’t had my coffee yet and I am shaking my fist at the sun yelling, “Why, whyyyy!”
I love you because you are so easy to make. You come together in minutes with just a few ingredients I already have in my kitchen, like Bisquick and sour cream and buttermilk and eggs and spices. You’re so thoughtful and easygoing like that.
Just look at you, chillin’ in that bowl, there! You’re so pretty. You are my breakfast soulmate.
I love you because your batter is smooth and dense. You can stand the heat in the kitchen – er, the griddle. When you cook yourself in butter I get weak in the knees. Your crisp edges make me swoon.
You taste so delicious, too – like a sweet, fluffy cloud. Your poppyseeds are the twinkle in my eye. Your slices of fresh plums are like the wind beneath my wings. Your tanginess from the sour cream and buttermilk makes me love you like a love song.
And when I pour maple syrup all over you, I shed a tear of joy.
Don’t ever change, fluffy plum poppyseed pancakes. I want you in my life forever and ever. And ever.
Stephanie (aka Girl Versus Dough) and the fluffy plum-poppyseed pancakes lived happily ever after. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Fluffy Cornmeal Pancakes
Fluffy, light, and easy-to-make, Cornmeal Pancakes are a tasty twist on classic pancakes. | One Bowl Recipe. No buttermilk. No need to whip egg whites!
Pancakes don’t have a season, of course. But I find myself making cornmeal pancakes more often in the winter than at any other time of year.
1/2 tsp cinnamon, 1/4 tsp vanilla and apple pieces (cut very small), or add your favorite berries.
If you like thinner pancakes, add a little more almond milk.
1. Pour almond milk into a small bowl and whisk in applesauce, syrup and lemon juice. Set aside.
2. Place flour, baking powder, salt and baking soda in a medium bowl. Blend well. Form a well in the center of the dry ingredients and set aside.
3. Add Flax seed/water mixture to the milk bowl and mix well. Pour mixture into the center of the dry ingredients. Gently whisk together just until combined a few lumps will remain.
4. Cook in a non-stick or ceramic pan for about 1-1/2 to 2 minutes or until bubbles form on top and bottom is golden brown. Flip with a wide spatula and cook 1 more minute or until second side is golden brown.
Instead of using just pure maple syrup, try making your own combinations of fruits and a little maple syrup. You will still get the sweetness you are looking for but with more nutrition.
Blend ripe bananas with syrup until you get a smooth consistency.
Blend any combination of berries (raspberries/blackberries/strawberries work well together) with some syrup until smooth consistency.
Frittata: Easier than an omelette
Here’s a secret—I have really bad luck with a few breakfast dishes, mainly the ones that require flipping. I’m flipping challenged. So my omelettes always end up broken and really turn into a hybrid halfway between scrambled eggs and omelettes. I mean, they generally taste good, but I’ve yet to master the skill of creating a perfect omelette folded around a delicious filling. That should actually be a New Year’s resolution this year: I will conquer the omelette in 2014!
But, anyway, in the meantime, while I’ve been omelette challenged, I’ve gotten really good at a few egg dishes that don’t require flipping, especially frittatas. Chances are, you’ve probably had a frittata, even if it was called something else, like a baked omelette or crustless quiche or torta. It’s basically whatever fillings your heart desires, mixed with eggs, and topped with cheese. You start it on the stove and finish in the oven. I’ve seen recipes that call for six eggs and a little cheese and broccoli and I’ve seen recipes that call for three eggs and a million vegetables—the egg to filling ratio is really based on preference, and in my, case, often what I have on hand.
Here’s the first step of a frittata I made the other day:
I started by preheating the oven to 450 degrees and heating a little bit of olive oil and about a tablespoon of butter in my 8-in. cast iron skillet (Hey, Mary, look – I still use the skillet you gave me when we were in college!). Then I added one small baking potato, thinly sliced, a teeny onion and about 4 oz. sliced mushrooms. Plus some salt, pepper and dried basil. I sautéed over medium heat until the potatoes were soft and the onions were starting to caramelize. Then I added my greens, in this case, some roughly chopped Lacinato kale (the nice thing about kale is that it can stand up to the eat without melting away to mush. More tender greens, like spinach or arugula, are going be much softer).
Then it was time to add the eggs. I used three eggs, whisked together with about a quarter cup of milk. Then I added it to pan. I let it cook stovetop on the pan, while I grated a little cheese (Swiss on this particular day). Then I sprinkled the cheese on top, and, using an oven mitt, moved the skillet to the oven.
I check on it regularly, since the time on the stovetop can vary a bit. I like my frittata nice and golden on top, but I know other people love them soft and barely set. Mine took about 20 minutes in the oven.
Gorgeous and delicious! If you are looking to be fancy, you can invert the pan over a platter (after loosening the frittata with a spatula) and it will fall out just like a cake. Since it was just me, I simply cut myself a generous slice right from the pan.
The leftovers are pretty good the next day, but not for much longer after that. Much like a quiche, you’re filling ingredients are only bound by your imagination, and while I mentioned breakfast at the top of the post, there’s no reason this can’t be a nice dinner as well.
- 2 tablespoons unsalted butter, plus more for skillet
- 2 large eggs, separated
- 2 cups (about 8 1/2 oz.) all-purpose flour
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 ½ cups whole milk
Melt butter in a small microwavable bowl set aside to cool slightly.
Whisk egg whites in a medium bowl until soft peaks form set aside.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Create a well in the center of dry ingredients. Whisk milk, melted butter, and egg yolks into center of the dry ingredients stir to incorporate dry ingredients. Place 1/3 of the egg whites onto center of batter. Use a spatula to cut down the center of egg white, and fold gently into the batter, scooping along the bottom of bowl, and folding over remaining batter. Turn bowl clockwise after each fold. Repeat with remaining egg white until all is incorporated, being careful not to overmix.
Heat a large nonstick skillet or griddle over medium. Add enough butter to coat bottom of skillet, and pour about 1/3 cup batter in hot butter. Cook, undisturbed, until bubbles have formed over surface and edges are getting golden brown, about 3 minutes. Flip, and cook until cooked through, 1 to 2 minutes. Repeat with remaining butter and batter.