I think it has been well established that I am not a fan of mornings. Therefore, my work day breakfasts are usually peanut butter and jelly toast...sometimes carted to work on a paper plate if I run out of time to eat at home. But Saturdays...those lovely leisurely Saturdays...I enjoy nothing better than sleeping in until my eyes just pop open...and then sauntering into the kitchen to whip up a batch of pancakes. It's one of my cooking traditions that I hope to continue after I'm married, unless I marry someone with an aversion to pancakes. I don't get to do this every weekend, because sometimes my Saturdays fill up and turn into breakfast-on-toast-on-the-go days too, but I dearly love the lazy weekends when I have the time to make these.
For many years, I tried to make pancakes from the boxes of pancake mix. But they always tasted odd to me. Perhaps they tasted like they were from a box of pancake mix. So I determined to find a good actual recipe for pancakes that was both easy and tasty. I stumbled upon this one in a church cookbook that was given to me several years ago as a birthday gift. (By the way - I love church cookbooks. They are written proof of why church potlucks are still the best thing in culinary life.)
The Recipe:
2 cups Bisquick
1 cup milk
1 Tablespoon sugar
2 Tablespoons lemon juice
2 teaspoons baking powder
2 eggs
Stir all ingredients until blended. Cook on hot griddle until edges are dry. Turn and cook until golden.
And now...for you visual learners.
I prefer the generic versions of pretty much everything:

Mom taught me to keep my Bisquick in the freezer between uses to keep it from being overrun by ants or other bugs. I just store it in a gallon size Ziploc bag. Sometimes, though, it gets lumpy, so before I add any of the other ingredients, I press the lumps out with a spoon. No one wants to bite into a lump of Bisquick.

After all the ingredients are added, it should look like this - kind of runny:

Rachael Ray has her garbage bowl...I have my paper towel trick. I measure all my dry ingredients over a paper towel, so if they spill over, cleanup is easy. I also put my egg shells on the paper towel. When I'm totally done assembling, I just gather up the paper towel, toss it, and the kitchen is halfway cleaned.

The full recipe, as it is listed above, probably makes about a dozen pancakes. Because I only eat about three at a time, I cut the recipe in half (which works out very nicely - you don't need half an egg or anything impossible like that) and then I use half the batter on Saturday and half on Sunday. The batter doesn't keep longer than a day, but it will be okay just overnight in the refrigerator. I pour it into a storage container for the next day. This makes it nice on Sundays, too, because I can have a real breakfast before church, but I don't have to get up early enough to mix up a new batch of batter.

Even though I have a non-stick skillet, I still spray it with cooking spray because these do tend to really stick. I let them cook until they're super bubbly on top and the edges are dry enough to slip a spatula underneath to flip them. I cook mine on medium-high heat.

Yeah even after all this time, I'm still not a pancake flipping expert. The one at the top of the picture came apart and ended up being about half the size it was supposed to be. But it still tasted good. This recipe really does well on the perfect golden color part.

Mmmmm.....butter and syrup. The perfect ending to almost perfect pancakes. (They did taste perfect. They just didn't look perfect.)

So there you have it - my favorite pancake recipe. And these make not only a great weekend breakfast, but a great dinner, too. When I lived at home, Mom sometimes served breakfast for dinner. Pancakes, sausage, eggs...it was always a fun meal. And when I was in college, I lived on campus in an apartment the summer between my junior and senior year. My roommate, Christi, liked to make pancakes late at night and invite friends over for a pancake party. They were a lot of fun. And best of all - a pretty cheap meal!