Cindy Hamilton wrote:
>
> 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.
You forgot the egg, milk, oil.
Here's mine that works well:
- 1 cup all-purpose flour
- 1 egg
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoon oil
- 3/4 cup milk (and I always add almost twice that. Like them thin)
This (above) is the old Betty Crocker recipe.