Every Summer we go to Lake Winnipesaukee and spend time at my uncle’s lake house. In past Summers I would wake up early to make breakfast for the whole family. Since I am now a “working woman” the idea of waking up early on my vacation was less appealing than it had been in years past. Luckily my younger cousin, Liam, stepped up to the breakfast-making plate. He is always coming up with interesting yet obvious combinations of ingredients. When we were younger at the lake, we would cover our pancakes with cinnamon and sugar. Liam had the great idea of putting cinnamon and sugar in the pancake mix. The meal was a success, so I thought I should share the recipe with you. This recipe has received the stamp of approval from a picky 4-year-old and a ravishing 80-year-old, so consider it next time you are throwing a Sunday brunch, or for a post-sleepover breakfast!
- 1 Cup Bisquick
- 1/2 Cup Non-fat Milk
- 1 Egg
- 1/3 Cup Sugar
- 1 Tablespoon Ground Cinnamon
- 2 Tablespoons Water
- Preheat an electric griddle or frying pan to medium heat.
- In a large mixing bowl combine all the ingredients. Mix until smooth.
- Depending on the desired size of your pancakes use about 1 Tablespoon for bite-size pancakes or 1/4 cup for regular sized pancakes.
- Cook for 2-4 minutes on one side and then flip and cook the other side.
- Serve immediately with butter and real maple syrup.