Bisquick Potato Pancakes Recipes

Steps:

• Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick, onions and salt. Melt 1 tablespoon of the butter in 12-inch nonstick skillet over medium heat.
• Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.
• Cook pancakes about 3 to 4 minutes on each side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining tablespoon butter and potato mixture. Add additional butter as needed to prevent sticking.

Steps:

• Melt shortening in large skillet. Beat eggs with rotary beater, until fluffy; stir in remaining ingredients.
• Drop mixture by tablespoonfuls into hot shortening.
• Cook about 3 minutes on each side or until golden brown. About 18 pancakes.
• Betty Crocker's Bisquick Cookbook.

Steps:

• Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick, onions and salt. Melt 1 tablespoon of the butter in 12-inch nonstick skillet over medium heat. Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter. Cook pancakes about 3 to 4 minutes on each side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining tablespoon butter and potato mixture. Add additional butter as needed to prevent sticking.

Steps:

• In large bowl, stir together thoroughly eggs, green onions, potatoes, flour, baking powder, salt and pepper.
• Heat 10-inch cast-iron skillet or large griddle over medium-high heat. Coat bottom of skillet with 1 tablespoon olive oil.
• Scoop heaping tablespoonfuls potato mixture into skillet; use pancake turner to flatten into pancake shape. Cook about 3 minutes on each side until deep golden brown and crispy. Make sure skillet is fully coated with oil before each batch.
• Serve warm with sour cream or applesauce.

Steps:

• Stir ingredients until blended.
• Pour batter onto heated griddle.
• Cook until bubbles break on surface. Turn and cook until golden.

Steps:

• mix all ingredients in bowl.
• pour 1/3 cup of mix onto hot greased/non stick skillet.
• turn once when top side fully bubbles.

Steps:

• Prepare the basic Bisquick pancake batter, according to package directions.(1-1/4 C Milk, 2 eggs.).
• Add remaining ingredients, through sour cream. This will make a thinner than usual batter.
• Scoop batter out using a 1/2 cup measuring cup.
• Lift pan to thin batter even more. (These aren't crepes, but use the same general idea).
• Cook till bubbly on one side, then flip and cook other side.
• Lay 4 to a serving, drizzle with melted butter and syrup.
• (Updated 1/27/10 to reflect changes recommended by Dazy.).

Steps:

• In a food processor grate potatoes and onion. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.
• Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.

Steps:

• Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 inches of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
• Optional: Serve with sour cream or applesauce.
• Note: If using refrigerated hash browns, skip the first step.

Steps:

• In medium bowl, stir Bisquick mix, buttermilk, sweet potatoes, eggs, cinnamon and sugar with wire whisk or fork until blended.
• Brush griddle or nonstick skillet with vegetable oil; heat griddle to 350°F, or heat skillet over medium-low heat.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.