Traditionally, the best way to make Japanese pancakes is with a mold. However, I don’t always use one in this recipe. It won’t affect the taste or texture, they’ll just be flat, as opposed to round and thick. When they are ready, I suggest adding fresh berries, maple syrup, melted chocolate, or toppings of your choice.
In a large mixing bowl, whisk together two eggs, three quarters of a cup of buttermilk, one-quarter cup of sugar, and one-half teaspoon of vanilla, until well blended.
Add one and one-half cups of Bisquick, and one-quarter teaspoon of baking soda. Stir until just combined. Do not over mix.
Heat an oiled skillet on low until hot, and drop some of the batter into it. Flip after bubbles appear. Use a spatula to turn the pancake.
Continue cooking the pancake until the middle is fully cooked.