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Pancakes, Waffles & French Toast
Start breakfast (or even dinner in reverse) off right with these helpful suggestions for light and delicious pancakes, waffles and French toast:
- The key to making great pancakes, waffles and French toast lies in bringing the griddle, pan or waffle iron to the right temperature. Heat griddle or skillet over medium heat (375°F) for about 10 minutes before cooking.
- Don’t add cooking oil until you’re ready to cook; you may even want to set a timer to remind yourself that the pan or waffle iron is heating. Waffle irons without nonstick coating may need to be brushed with cooking oil or sprayed with cooking spray between waffles.
- How do you know the griddle or pan is ready? Sprinkle a few droplets of water on griddle or pan. If water bubbles scatter, the heat is just right. Waffle irons usually have their own heat readiness indicator.
- For easy batter pouring onto the griddle, pan or waffle iron, mix carefully measured ingredients in a liquid measuring cup that has a pour spout.
- Cut prep time (and gain leisure time) using Betty Crocker® Bisquick in pancakes and waffles. Try these classic recipes:
- Turn pancakes and French toast with a pancake turner. Pancakes are ready as soon as the edges puff and surface bubbles begin to break. Don’t worry—the second side never browns as evenly as the first. French toast becomes golden brown as the egg batter cooks.
- Serve pancakes, French toast and waffles hot, or warm them in a single layer on a wire rack or paper towel-lined cookie sheet in a 200°F oven.
- Leftover pancake or waffle batter? Use it all; cool and freeze any extras in a moisture-proof bag. Pop them into the microwave or toaster for a quick breakfast or a mid-day pick-me-up.
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