mrb627
Well-known member
Has anyone ever made pancakes using a yellow cake mix? I am interested in trying it for New Year's Day.
Malcolm
Malcolm
Pancakes from Yellow Cake Mix
- Thread starter mrb627
- Start date
Never heard of such a thing...but if it works, I'm all about trying it with a chocolate mix, Malcolm. The healthy eaters among us may want to use a carrot cake mix, LOL.
I'm going to take a quick spin around the internet and see what pops up...
I'm going to take a quick spin around the internet and see what pops up...
Well, whaddya know...
Here is Betty Crocker's version. Link to the recipe. It does use some Bisquick. Oh, and don't forget to pack your insulin!
http://www.bettycrocker.com/recipes/cake-batter-pancakes/b2b774ef-e2b8-45b5-86aa-5c8387009934
Here is Betty Crocker's version. Link to the recipe. It does use some Bisquick. Oh, and don't forget to pack your insulin!
http://www.bettycrocker.com/recipes/cake-batter-pancakes/b2b774ef-e2b8-45b5-86aa-5c8387009934
golittlesport
Well-known member
Yum!
My son and daughter in law (who is vegan) came over Christmas morning and we made vegan pancakes (no eggs or milk). They were OK, but these look really good. Wish I had a plate right now!
My son and daughter in law (who is vegan) came over Christmas morning and we made vegan pancakes (no eggs or milk). They were OK, but these look really good. Wish I had a plate right now!
dustin92
Well-known member
I made waffles once with it, in a pinch. They tasted good but were very sweet, they didnt really need syrup.
mrb627
Well-known member
Sweetness
Yeah. I guess I really haven't thought about the sweetness level. Wonder how you could tone down the sugar? I guess mixing in some basic self rising flour or maybe using some buttermilk to tone it back. Would buttermilk effect the leavening?
Malcolm
Yeah. I guess I really haven't thought about the sweetness level. Wonder how you could tone down the sugar? I guess mixing in some basic self rising flour or maybe using some buttermilk to tone it back. Would buttermilk effect the leavening?
Malcolm
xraytech
Well-known member
I think buttermilk should be ok to use, I would add a teaspoon or two of baking soda with it
launderess
Well-known member
Two Different Animals
Both pancakes/griddle cakes and waffles are normally made from quick batters, that is dry ingredients are mixed/sifted, then fat cut in and finally beaten eggs and milk are quickly folded into the mixture. This mixture is supposed to be left "lumpy" and not beaten smooth.
Cake batters can be made in a variety of manners but all call for smooth well mixed batters. Most start with creaming fat and sugar together in order to produce an light air filled base structure that will give a delicate equally light cake. Exceptions to this would obviously be angel food and other cakes where egg whites are used for the structure and so forth
Speaking for myself, and I am unanimous; there is nothing worse than "cakey" waffles or pancakes.
While griddle cakes should have a certain lightness about them, they ought not to resemble cup-cakes or some such. If one wanted cake for breakfast would make a pound cake or something.
Both pancakes/griddle cakes and waffles are normally made from quick batters, that is dry ingredients are mixed/sifted, then fat cut in and finally beaten eggs and milk are quickly folded into the mixture. This mixture is supposed to be left "lumpy" and not beaten smooth.
Cake batters can be made in a variety of manners but all call for smooth well mixed batters. Most start with creaming fat and sugar together in order to produce an light air filled base structure that will give a delicate equally light cake. Exceptions to this would obviously be angel food and other cakes where egg whites are used for the structure and so forth
Speaking for myself, and I am unanimous; there is nothing worse than "cakey" waffles or pancakes.
While griddle cakes should have a certain lightness about them, they ought not to resemble cup-cakes or some such. If one wanted cake for breakfast would make a pound cake or something.
I have to agree with Laundress about "cakey" pancakes. I don't even like pancakes that are too thick.. I prefer them thinner. These don't sound to appealing to me either but then the proof of the pudding is in the tasting.
When I make pancakes from scratch all I use is flour, eggs and milk.. nothing else, not even salt or baking powder.
When I make pancakes from scratch all I use is flour, eggs and milk.. nothing else, not even salt or baking powder.
sudsmaster
Well-known member
Best pancakes I ever made were 100% from scratch, when I separated the egg whites and whipped them just so, and then folded them into the flour and milk and beaten egg yolks. It was a lot of work but some day I'll have to try it again. They were so light, fluffy, and tasty it was unreal.
launderess
Well-known member
Separated Whipped Egg Whites
Is common to both pancake and waffle recipes where the desired product is light and fluffy. Beating the egg whites on their own allows incorporation of air that can be transferred to the batter. Because they are folded in you still get a "quick" batter without the risks of over mixing.
Done more so for waffles many will not make them any otherway, however as it does take extra time and steps many who wake up on a Sunday morning and need to whip up a mess of waffles quickly don't bother.
Is common to both pancake and waffle recipes where the desired product is light and fluffy. Beating the egg whites on their own allows incorporation of air that can be transferred to the batter. Because they are folded in you still get a "quick" batter without the risks of over mixing.
Done more so for waffles many will not make them any otherway, however as it does take extra time and steps many who wake up on a Sunday morning and need to whip up a mess of waffles quickly don't bother.
