On Wednesday, September 14, 2016 at 5:52:21 PM UTC-4, Dave Smith wrote:
> On 2016-09-14 3:12 PM, Gary wrote:
> > wrote:
> >>
> >> On a hunch, when I saw a dented/discounted box of Aunt Jemima mix yesterday, I bought it and used it this morning. That texture is similar, but a little more dense than the diner pancakes.
> >>
> >> Normally, I don't buy pancake mix, since the second ingredient is sugar. I only hope that wasn't the case at the diner.
> >
> > Don't buy any pancake mix. It's so cheap and easy to make from scratch.
> > Use the old Betty Crocker recipe and just add a bit more milk for the
> > best you'll ever eat.
>
> I find it hard to believe that the second ingredient in a pancake mix
> would be sugar

Second ingredient by weight, sure. Sugar is heavy. A teaspoon of
sugar is 4 grams. If I did the math right (in my head), a teaspoon of
flour is 2.5 grams. I imagine that baking powder is about as dense
as flour, or maybe just a little more.

Here's a typical American pancake recipe:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar

So by volume, more baking powder than sugar, but by mass, more
sugar than baking powder.


Cindy Hamilton