Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
The batter looked very different. The bisquick batter (left) was smooth and thinner, while the Alton Brown pancakes were thick and lumpy in appearance:
While actually cooking the pancakes the Bisquick (left) puffed up much more than I thought they would and they ended up looking remarkably the same:
Taste-wise? Well testing side by side sans toppings, the Alton Brown pancakes may have a slight edge. They have a little bit more flavor, but in all fairness, they have pure buttermilk and half a stick of butter. So I'd have to say nutrition-wise, my Bisquick with skim milk and egg must have the leg up, even with the preservatives from the mix.
How the costs compare:
|Bisquick||40 oz||$ 3.79||$ 0.09|
|Homemade||50 oz||$ 1.45||$ 0.03|
|Bisquick||makes ~10||$ 2.10||$ 0.21|
|Homemade||makes ~10||$ 1.86||$ 0.19|