One thing I missed when living in Belgium was breakfast. Sure there are numerous patisseries with gorgeous shelves of croissants and fresh pastries. And no doubt, they have the best waffles in the world. But there were no sit down restaurants where you could get all that plus a fried egg, side of bacon and some grits or gravy.
Fortunately, eggs and bacon are a breeze to make at home, but the one accoutrement that I missed most on my home-cooked breakfast plate was a stack of hotcakes or pancakes.
Through the years, I had never mastered the pancake because I could run to McDonalds, Ihop, Cracker Barrel, Dennys, etc. But now I found myself thousands of miles away without a pancake in sight. So weekend after weekend, I experimented, until I nailed it.
This recipe creates light and fluffy pancakes with a hint of sweetness. They’re airy on the inside, but moist enough to soak up the butter, syrup and the broken yolk from a fried egg.
I made these weekend after weekend while living in Belgium, and one day I made a batch and brought them to work. My Belgian co-workers loved them, and couldn’t believe they were made with Sprite. Don’t let that ingredient deter you. It’s the key to this pancake’s texture.
Now that I’m in Texas, breakfast food chains roll along the highway block after block, but there is still nothing like homemade pancakes with a fried egg on top and a side of bacon in your PJs.
- 200 grams (1 1/3 cups) Bisquick
- 100 grams (1/2 cup) water
- 100 grams (1/2 cup) Sprite, 7-Up or Squirt
- 1 tablespoon sugar
- 1 tsp. vanilla
- pinch of salt
Whisk together all of the ingredients.
Heat a griddle or skillet over medium heat.
Pour the batter onto the griddle, using a 1/3-cup measuring cup.
Cook until bubbles form on the top of the hotcake, about 1-2 minutes.
Flip, cook until lightly golden brown, about 1 minute.
Place in a cake pan and top with an upside down pan of the same size to keep warm.
Continue cooking the remaining hotcakes.