April 26, 2010
I’ve been wanting to make these Cook’s Country Better-Than-The-Box Pancake Mix for ages, I just never had all of the ingredients on hand. Honestly, the ingredients list is a little high maintenance. (Do you keep milk powder and malted milk powder on hand? Or even cake flour, for that matter?) But I figured that once I finally had everything in the pantry, I could make a big batch to keep in the freezer. And last weekend, with everything finally on hand, I got to it.
I’m not sure what to say about these. They were definitely delicious. And they come out remarkably fluffy. But the best pancakes I’ve ever had? Can’t say so. And considering the recipe is from America’s Test Kitchen, I find that kind of disappointing.
It could be that I’m being hard on these pancakes because I waited so long to get all of the ingredients and finally make them. You know, like when you get super psyched for a movie way in advance. Your expectations get higher and higher and then… wah wah wah. But, seriously, don’t you think that you should be wowed by a pancake recipes that requires you to get malted milk powder? I mean what else can you make with that stuff (no, seriously—what else? I have a lot left and all I can think of is ice cream)?
Have you made these? What do you think? Who’s willing to try these out and report back? I hope I haven’t discouraged you completely. For the record, the Hungry Family really enjoyed these. A lot. More evidence that my disappointment had more to do with overly high expectations than with the recipe itself.
If you have the ingredients on hand, it’s definitely worth a shot. If you don’t, but you’re in search of the great American pancake, I still think this is worth a shot. You’ll learn from the process. And if you decide against making these, is it because you already have a pancake recipe you love? If so, do share.
Cook’s Country Better-Than-The-Box Pancake Mix
Makes about 6 cups of mix, enough for 3 batches of 8 pancakes
2 c all-purpose flour
2 c cake flour
1 c non-fat milk powder
3/4 c malted milk powder
1/3 c sugar
2 Tbsp baking powder
1 tsp baking soda
1 Tbsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, cut into 1/2″ pieces
1. Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months.
Cook’s Country Better-Than-The-Box Panckes
makes 8 pancakes
(can be served to kids 8+ mos)*
2 c Better-Than-The-Box Pancake mix
2 large eggs, lightly beated
1/2 c buttermilk**
oil (I used canola) for greasing pan or griddle
1. Whisk together pancake mix, eggs and buttermilk in large bowl until smooth. Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve.
*Note: These pancakes are not melt-in-your-mouth food. They are fluffy and cakey and need to be chewed, so only serve to kids who can manage such finger foods. And always be sure to cut into age-appropriate bite size pieces.
**Note: If you don’t have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.