2 cups Bisquick Baking Mix*
1 1/4 cups egg nog (either purchased or homemade)
2 teaspoons baking Powder
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/4 cup raisins or dried cranberries
1/3 cup candied fruit, chopped small**
Powdered (confectioners') sugar
* If you want to make buttermilk pancakes from scratch see my recipe for homemade Buttermilk Pancakes. Substitute egg nog for the milk and add nutmeg.
** If you love candied fruit add more, but the pancakes could get too rich if you go overboard.
*** Please purchase a top-quality pure Maple Syrup.
In a large bowl, add Bisquick baking mix, egg nog, eggs, baking powder, vanilla extract, and nutmeg. Whisk ingredients together until just combined to make thick batter. For thinner pancakes add a little more egg nog or milk. Stir in the raisins or cranberries and candied fruit.
To achieve light and fluffy pancakes, it is important to let the batter rest for 5 minutes while you heat the skillet. The flour needs this time to absorb all the liquid which ensures that the batter will set up property. If you skip this step, the pancakes will run together in the pan and cook up flat and misshaped.
Heat a large frying pan or cast-iron skillet or griddle over medium heat until fairly hot. Make sure the griddle is hot but not too hot. Temperature is key to getting light, fluffy pancakes. If the griddle is too hot or cold, they will either scorch or will not rise. Always preheat the griddle before adding your butter. Add 1 teaspoon butter and heat until the butter’s foam subsidies.
Ladle about 1/3 cup of the pancake batter onto the hot griddle. Do not mess with the pancakes too much. Let the pancake sit on the griddle and grow and rise by itself. Do not shake the pan or move it, as that will prevent it from rising. Let the batter do the work sitting on the grill and turn or flip the pancake over just when it starts to bubble on top.
Cook the pancakes, turning only once, until deep golden brown on both sides, approximately 5 minutes total.
Transfer the cooked pancakes to a large plate, keep warm in oven. Repeat process with additional butter and remaining pancake batter to make 8 pancakes in all.
Serve hot, topped with butter and maple syrup or dust with powdered sugar.
Freezing Pancakes: Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350 degrees F. oven for 5 minutes.
Makes 4 servings.