I used to be the girl who poured Aunt Jemima’s butter-lite pancake syrup all over flapjacks constructed from a couple cups of Bisquick, eggs, and milk. Sure, I was tempted by the ‘just add water!’ advertisements on competitor boxes (or jugs?), but the idea of adding water to flour and having great-tasting pancakes was just a little too farfetched for me. Call me crazy, but the ‘just add water’ brands and Bisquick were as different, in my mind, as apples and oranges. Eventually, I started making pancakes from scratch. I realized the only difference between pre-packaged mixes and from-scratch ‘cakes was that Bisquick already added the salt, sweetener, and leavening (along with some other crap – partially hydrogenated soybean oil, anyone?). Those are all ingredients that are ever-present in my house, so making my own pancakes was an easy transition. Easy, and so much tastier. The fact of the...
