Everyone has their favorite pancake mix. I've thrown out more boxes of mix than I care to count. I HATE the "just add water" crap - it's very hard to find original stuff any more. Tried making batter from scratch but not what I liked. Only mix I use is Hungry Jack original. I hate those flat brown disk 98% of mixes make. I like my pancakes with a lacy brown pattern and thin crisp edges surrounding a nice fluffy interior. I get these using a very well oiled Frigidaire griddle that came with the '59 CI range we got when I was a little kid. Got a minor issue with the griddle after all these years, it's getting a bit concave, oil tends to puddle in the middle.
favorite breakfast
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perc-o-prince
Well-known member
I'd agree with "if not better" Eddie!
Hey Matt,
We used to use Krusteaz but then I got hung up on making my own with the Fannie Farmer recipe. After maybe 20 years of that, I'm done. If you haven't tried Krustaez, you might want to. It's a "just add water crap" mix, but it's really very good. Nice fluffy pancakes, not flat discs at all, with good flavor. And I believe the only way you get the crisp edges is to use a decent amount of oil and make sure it's well-heated; it doesn't matter what mix you use.
I'll probably add a little cornmeal next time to make more of a griddlecake or jonnycake. And if I let the cornmeal sit in the water for a few minutes before mixing with the mix it gets rid of excess grittiness.
Chuck
Hey Matt,
We used to use Krusteaz but then I got hung up on making my own with the Fannie Farmer recipe. After maybe 20 years of that, I'm done. If you haven't tried Krustaez, you might want to. It's a "just add water crap" mix, but it's really very good. Nice fluffy pancakes, not flat discs at all, with good flavor. And I believe the only way you get the crisp edges is to use a decent amount of oil and make sure it's well-heated; it doesn't matter what mix you use.
I'll probably add a little cornmeal next time to make more of a griddlecake or jonnycake. And if I let the cornmeal sit in the water for a few minutes before mixing with the mix it gets rid of excess grittiness.
Chuck
What I especially like about Krustaez Buttermilk Pancake Mix is that they use only wheat flour. I can’t stand the taste of cornflour in pancakes.
To dismiss it as a just add water crap mix is a mistake. If you haven’t tried it you can’t really judge it. I’ve used it now for over 30 years and never been disappointed in the results. It also makes great waffles. The pancakes are light and fluffy with a taste just like home made, if not better. And the best part is you can make them on the fly, literally I just pour about a cup of the mix into a bowl by eyeballing it, and then add water while stirring with a whisk until I get the consistency I like, and voila, its done, just pour on the griddle cook, flip and cook and thats it. No waste, because you can make only enough batter for the number of pancakes you want.
I’m not much for using mixes of any kind, but Krustaez is the bomb. I hate Aunt Jemima and Hungry Jack, Bisquick makes very good pancakes, but its more work than Krustaez and you need milk and eggs on hand.
All this being said, I only eat pancakes once in a Blue Moon, because I like them with plenty of butter and syrup and thats just not a healthy choice at my age. But when I have them I eat my fill and I’m satiated with my “fix” for several months to a year.
Eddie
To dismiss it as a just add water crap mix is a mistake. If you haven’t tried it you can’t really judge it. I’ve used it now for over 30 years and never been disappointed in the results. It also makes great waffles. The pancakes are light and fluffy with a taste just like home made, if not better. And the best part is you can make them on the fly, literally I just pour about a cup of the mix into a bowl by eyeballing it, and then add water while stirring with a whisk until I get the consistency I like, and voila, its done, just pour on the griddle cook, flip and cook and thats it. No waste, because you can make only enough batter for the number of pancakes you want.
I’m not much for using mixes of any kind, but Krustaez is the bomb. I hate Aunt Jemima and Hungry Jack, Bisquick makes very good pancakes, but its more work than Krustaez and you need milk and eggs on hand.
All this being said, I only eat pancakes once in a Blue Moon, because I like them with plenty of butter and syrup and thats just not a healthy choice at my age. But when I have them I eat my fill and I’m satiated with my “fix” for several months to a year.
Eddie
Anything Krusteaz makes is usually good. I was very pleased with brownies I made with their mix. Many bakeries use their cake mixes, as they are excellent.
I rarely eat pancakes, but when I do, I want the best.
I rarely eat pancakes, but when I do, I want the best.
norgeway
Well-known member
Waffles
Or pancakes, i dont eat eggs in any form unless in something, and wont have a boiled one in my house lol
Or pancakes, i dont eat eggs in any form unless in something, and wont have a boiled one in my house lol
I've tried plenty of just add water stuff and they all went in the trash - and I hate tossing any food item out. The Hungry Jack mix uses Malted Barley and some Rice flour, which I have not seen used in any other mixes. The other mix I use is Aunt Jemima original, it's a close second to the HJ.
"Instant" pancake mix-I use MILK instead of water----and add a few eggs.Mix it in the Thermomix or a Sunbeam mixer.Either works well.
Grits
Are essential and particularly delicious baked with eggs, milk, cheese, garlic and cayenne.
Eggs—if the eggs come in the form of quiche, grits (never instant) go on the side
Toasted homemade bread
Strong coffee with half & half
When in New Orleans:
A full brunch at Brennan’s circa 15 or more years ago
Cafe au lait
Start with rum punches and progress to mimosas
Turtle soup
(Oysters Rockefeller—no longer on menu)
Eggs sardou
(A fantastic strawberry desert no longer on the menu)
Cafe du Monde
Best in the wee hours on the way home after a big night
Beignets and cafe au lait
https://www.brennansneworleans.com/
All things must change
http://www.cafedumonde.com/locations/
When there was only one
Are essential and particularly delicious baked with eggs, milk, cheese, garlic and cayenne.
Eggs—if the eggs come in the form of quiche, grits (never instant) go on the side
Toasted homemade bread
Strong coffee with half & half
When in New Orleans:
A full brunch at Brennan’s circa 15 or more years ago
Cafe au lait
Start with rum punches and progress to mimosas
Turtle soup
(Oysters Rockefeller—no longer on menu)
Eggs sardou
(A fantastic strawberry desert no longer on the menu)
Cafe du Monde
Best in the wee hours on the way home after a big night
Beignets and cafe au lait
https://www.brennansneworleans.com/
All things must change
http://www.cafedumonde.com/locations/
When there was only one
mayken4now
Well-known member
Favorite Break The Fast (Breakfast)
Green Tea, a little shot of honey
A couple nice long Marlboro (light) 100's.
More Tea until around 10 or so.
Done and off to the gym.
And the best part is when I hear "I cannot believe you are 58 and in that kind of shape. You don't even look 40! What's your secret?"
Green Tea, a little shot of honey
A couple nice long Marlboro (light) 100's.
More Tea until around 10 or so.
Done and off to the gym.
And the best part is when I hear "I cannot believe you are 58 and in that kind of shape. You don't even look 40! What's your secret?"
Today it was Eggs with onions and one beer brat... (not pictured, I think that's salami, but I do have a sausage there that isn't a brat--and it's BRAHT, not BRAT, which is what I am for eating the way I do!)
So of course, it's pretty much a variety of things mostly listed here, and I have a few pictures of, to the point where despite Breakfast Food is one of my favorite things to go out to eat for, there's very little comparison between what I pay someone to make for me, and what I make myself, is a reward in itself!
-- Dave
So of course, it's pretty much a variety of things mostly listed here, and I have a few pictures of, to the point where despite Breakfast Food is one of my favorite things to go out to eat for, there's very little comparison between what I pay someone to make for me, and what I make myself, is a reward in itself!
-- Dave
perc-o-prince
Well-known member
Grits
Love 'em, Sarah! On the side with a little butter and freshly-cracked pepper! We have them sometimes instead of hash browns or homefries when having eggs, meat, toast. Since polenta is just yellow cornmeal instead of white, and is always on hand, we sometimes have "yellow grits." Slightly different texture, but when that's what you have....
Chuck
Love 'em, Sarah! On the side with a little butter and freshly-cracked pepper! We have them sometimes instead of hash browns or homefries when having eggs, meat, toast. Since polenta is just yellow cornmeal instead of white, and is always on hand, we sometimes have "yellow grits." Slightly different texture, but when that's what you have....
Chuck
Cornmeal
When we make it with cornmeal, it's called mush. Texture is essential for grits.
Sarah
When we make it with cornmeal, it's called mush. Texture is essential for grits.
Sarah
