In a large bowl, add Bisquick baking mix, milk, eggs, sugar, baking powder, vanilla extract, peppermint extract and 3/4 of crushed candy canes. Reserve the rest of crushed candy canes for toppings. Whisk ingredients together until just combined to make thick batter. Do not be alarmed if batter is turning pink, it is just the candy canes changing the coloring of the batter. For thinner pancakes add a little more milk.
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, maple syrup, dollop of whipped cream and sprinkly crushed candy cane on top for garnishment.
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 degree F. oven for 5 minutes.
Makes 4 servings.
* If you want to make buttermilk pancakes from scratch see my recipe for homemade Buttermilk Pancakes. Substitute half the vanilla extract for peppermint extract and add crushed peppermint candy cane pieces.
** Tip for crushing candy canes: Place candy canes in ziplock bag and rest on cutting board. Use mallet to pound on candy canes until broken into small pieces that will be easy to crunch on.
*** Please purchase a top-quality pure Maple Syrup.
Candy Cane Pancakes Recipe - Peppermint Pancake Recipe: https://whatscookingamerica.net/bread/candy-cane-pancakes.htm