Ask a foreigner

Friday

Moderator
Making American-Style fluffy pancakes with Bisquick is also definitely worth it. 🥰

Tricks w/ USA-Pancakes
- Don't overmix. The batter should be just a little bit lumpy.
- Leave the batter to sit on the counter getting bubbly whilst you prep things is good (many from scratch buttermilk pancake recipes call for leaving the batter out -or in the fridge- overnight. Not necessary wih bisquick -the QUICK!- part for both biscuits & pancakes, but sat out for awhile whilst you organize is no worries.)
- Don’t flip until pancake is 3/4s done; fully cooked base & dry edges
- Done when there’s a little puff of steam that puffs out the top/Center. (Or when common sense dictates if you think you may have missed the steam puff, which only happens once or twice)
 
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LuckiLee

MyPTSD Pro
Sorry... 🙄

3/4 Cup milk.

Brush with melted butter/garlic salt/parsley AFTER baking.

There's usually recipes on the box for different ideas and if you look online you'll find more.

Skywatcher, I could eat about 4 of the them right now. Glad there's none around. 😂 I make them in the winter, they go great with soups, stews and chilis. It's the "Red Lobster" recipe.
Operator error. 😊
 

Freddyt

MyPTSD Pro
How they are cut and cured is different. Jerky is usually cut thinner. In curing, traditional jerky is salt cured only. Biltong uses vinegar salt and spices in curing as it takes longer to cure the thicker pieces.
 
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