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Mix dry ingredients together until blended and the lumps in the Bisquick are reduced to a minimum. Add the eggs, molasses and milk and blend until the batter is smooth. Be careful not to over-mix.
Hints: Mixing is a bit easier if you blend the milk and molasses separately before adding to the batter. Cooking the pancakes can be a bit tricky -- if the batter is too thin, the pancakes can be difficult to turn because it takes longer for them to set up than a normal pancake. If the batter is too thick, the pancakes become very dark before they are fully cooked. I personally like them on the dark side -- they are not burned, they just look that way -- but that's a matter of taste. You're probably on the safe side if the batter is slightly thinner than normal.
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