How do you make pancakes?
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Mr. Parcelan stumbled drunkenly to the keyboard and typed:
Makin' turkey bacon.How do you make pancakes?
Nice! I thought I was the only person on the planet who liked turkey bacon.
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Ghost of Forums Past enlisted the help of an infinite number of monkeys to write:
Nice! I thought I was the only person on the planet who liked turkey bacon.
Nope, you aren't. 
All of the taste (well ok, most of it) and none of the heart attack.
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When the babel fish was in place, it was apparent Mr. Parcelan said:
Makin' turkey bacon.How do you make pancakes?
Is turkey bacon anything like beef bacon?
I generally follow the rough guide lines on the back of the bisquick box. Though I tend to add a bit of sugar and some bakeing soda so they are light a fluffy for room mate.
Get pancake batter. How you do this is up to you and the instructions on the box that your batter components arrived in.
Pour pancake batter onto greased and heated stovetop pan. Once a circle of batter has accumulated, let stand for a few moments.
When the edges start showing a little bit of browning/solidity, flip over. Repeat most of the above step.
Make sure pancake is cooked all the way through.
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Peter startled the peaceful upland Gorillas, blurting:
Is turkey bacon anything like beef bacon?I generally follow the rough guide lines on the back of the bisquick box. Though I tend to add a bit of sugar and some bakeing soda so they are light a fluffy for room mate.
Bisquick already has baking powder in it. Baking soda is sort of pointless, if I understand the chemistry correctly, because baking soda requires an acid of some sort to activate it. So all you're probably contributing is a bit of a chemical taste. You'll need to add buttermilk or cream of tartar or something for the baking soda to contribute any leavening.
Bisquick is a good standard for pancakes though.
The key to cooking them is a nice hot pan, before you add the butter. Not screaming hot, or you'll burn the butter, but don't throw fat into a cold pan if you don't want things to stick. Drop the batter into the pan, then do most of the cooking on the original side; it's ready to flip when it's full o' bubbles and no longer runny liquid on top. The flip is just to brown the other side, really.
--Satan, quoted by John Milton
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This insanity brought to you by Bloodsage:
Bisquick already has baking powder in it. Baking soda is sort of pointless, if I understand the chemistry correctly, because baking soda requires an acid of some sort to activate it. So all you're probably contributing is a bit of a chemical taste. You'll need to add buttermilk or cream of tartar or something for the baking soda to contribute any leavening.....
Never had an issue with it, you are supposed to toss in some lemon juice. However seems enough acididty in the batter it self to activate the soda, it most certainly gets more bubbly. If not, the fruit or vanilla she adds to the batter when I am done with it probally activates it all the way.
.....to be honest more of a waffle guy, and not those namby pamby light ones. I want the dense heavy ones that you could make third world housing out of.
