For a bachelor what is the best tasting " just add water " pancake mix.

Tampa Florida wrote on 29 Oct 2005 in rec.food.cooking

> For a bachelor what is the best tasting " just add water " pancake mix.
>
>

Your taste is just that your taste...try pancake mixes untill you like one.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Tampa Florida wrote:
> For a bachelor what is the best tasting " just add water " pancake mix.
>
I just got some Krusteaz mix with blueberries. Ain't bad.

Tampa Florida wrote:

> For a bachelor what is the best tasting " just add water " pancake mix.

Why spend money on pancake batter when even the most modestly supplied
kitchen should have the basic ingredients, flour, salt, sugar, baking
powder, eggs, milk and vegetable oil. They are a heck of a lot better than
anything you will get out of a package.

"Dave Smith" > wrote in message
...
> Tampa Florida wrote:
>
>> For a bachelor what is the best tasting " just add water " pancake mix.
>
> Why spend money on pancake batter when even the most modestly supplied
> kitchen should have the basic ingredients, flour, salt, sugar, baking
> powder, eggs, milk and vegetable oil. They are a heck of a lot better than
> anything you will get out of a package.
>
>

Not everybody keeps all that stuff on hand. I think homemade pancakes are
best, and that's what I usually make, but every now and then (on vacation,
for example) we buy the just-add-water kind, and they're surprisingly good.

I once read a review of just-add-water mixes, and Hungry Jack Buttermilk was
determined to be the best (can't remember who did that review...one of the
magazines I read, or possibly the local paper food section). So when we buy
a whole box of the stuff, I tend to buy that. For camping, we get the
Bisquick shake-a-pancake mix: you add a cup of water to the plastic bottle,
shake, and pour the batter into the hot pan. They're pretty good!

Chris

Tampa Florida wrote:
> For a bachelor what is the best tasting " just add water " pancake mix.
>


Krusteaz.

gloria p

Back to Chris wrote:

> > Why spend money on pancake batter when even the most modestly supplied
> > kitchen should have the basic ingredients, flour, salt, sugar, baking
> > powder, eggs, milk and vegetable oil. They are a heck of a lot better than
> > anything you will get out of a package.
> >
> >
>
> Not everybody keeps all that stuff on hand. I think homemade pancakes are
> best, and that's what I usually make, but every now and then (on vacation,
> for example) we buy the just-add-water kind, and they're surprisingly good.

I can't imagine even the most crudely supplied kitchen not having those items on
hand. They are basic staples. Well, perhaps not the baking powder, but that is
pretty cheap. A small can of that would keep someone going for a long time if
they don't use it often. It's bad enough that one might not have those staples
on hand to make pancakes when the urge strikes, but it would be even worse not
to be able to enjoy a stack of them because there is no mix on hand. There are
lots of things in the world that are a lot easier with a mix, and not to bad to
eat, but pancakes are simple, easy and cheap to make from scratch.



> I once read a review of just-add-water mixes, and Hungry Jack Buttermilk was
> determined to be the best (can't remember who did that review...one of the
> magazines I read, or possibly the local paper food section). So when we buy
> a whole box of the stuff, I tend to buy that. For camping, we get the
> Bisquick shake-a-pancake mix: you add a cup of water to the plastic bottle,
> shake, and pour the batter into the hot pan. They're pretty good!

Camping or canoe tripping might make the use of a mix worth while.

Back to Chris wrote:
> I once read a review of just-add-water mixes, and Hungry Jack Buttermilk was
> determined to be the best (can't remember who did that review...one of the
> magazines I read, or possibly the local paper food section). So when we buy
> a whole box of the stuff, I tend to buy that. For camping, we get the
> Bisquick shake-a-pancake mix: you add a cup of water to the plastic bottle,
> shake, and pour the batter into the hot pan. They're pretty good!
>
Then the OP should probably go for the Bisquick. Some bachelor life is
a lot like camping out. -aem

"Tampa Florida" > wrote in message
...
> For a bachelor what is the best tasting " just add water " pancake mix.
>

Krusteaz - hands down.

On Sat, 29 Oct 2005 13:47:58 -0400, (Tampa Florida)
wrote:

>For a bachelor what is the best tasting " just add water " pancake mix.

There is a big difference in the taste of pancakes made from scratch
by mixing all fresh ingredients together versus pancakes made by
stirring dry mix with water...it's like the powdered scrambled eggs
they used to serve in the military versus fresh eggs...a world of
difference in taste!

Just Google up a recipe for Pancake mix:
http://www.recipesource.com/cgi-bin/...imageField.y=9
Pick one of these recipes and pick up the ingredients next time you
visit the grocery!

I really think putting the fresh milk and eggs into the mix is what
makes those pancakes tastier!

Regards,
Bill

On Sat, 29 Oct 2005 21:43:17 -0400, Bill >
wrote:

>On Sat, 29 Oct 2005 13:47:58 -0400, (Tampa Florida)
>wrote:
>
>>For a bachelor what is the best tasting " just add water " pancake mix.
>
>There is a big difference in the taste of pancakes made from scratch
>by mixing all fresh ingredients together versus pancakes made by
>stirring dry mix with water...it's like the powdered scrambled eggs
>they used to serve in the military versus fresh eggs...a world of
>difference in taste!
>
>Just Google up a recipe for Pancake mix:
>http://www.recipesource.com/cgi-bin/...imageField.y=9
>Pick one of these recipes and pick up the ingredients next time you
>visit the grocery!
>
>I really think putting the fresh milk and eggs into the mix is what
>makes those pancakes tastier!
>
>Regards,
>Bill
>
Almost ALL of the pancake recipes on that site call for powdered
milk.. Even buttermilk pancakes call for Powdered BUTTERMILK.. which
I didn't even know was made...

here's my favorite recipe source.. (following this newsgroup of
course)
http://www.epicurious.com/

myself any of the water only mixes make pancakes that are not that
great and ones that really suck up the syrup. use buisquick all you
need are eggs and milk and they are far better.
Knight-Toolworks
http://www.knight-toolworks.com
affordable handmade wooden planes

Try Krusteaz.

On Sat, 29 Oct 2005 13:47:58 -0400, (Tampa Florida)
wrote:

>For a bachelor what is the best tasting " just add water " pancake mix.

I don't much care for any of 'em. But if you use Bisquick's recipe
and add an egg or two, and a tablespoon of vegetable oil, you'll have
a better pancake than the 'just add water' mixes make.

As of about 8 years ago, there no longer seem to be any of the
older-style pancake mixes on the market. That is, ones for which you
add water(milk), egg, and oil. Last I found was from Hungry Jack, and
only one market chain around here had it. And they've since been
bought by Kroger. (QFC)

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

In >, on 10/29/05
at 04:54 PM, Dave Smith > said:



>Back to Chris wrote:

>> > Why spend money on pancake batter when even the most modestly supplied
>> > kitchen should have the basic ingredients, flour, salt, sugar, baking
>> > powder, eggs, milk and vegetable oil. They are a heck of a lot better than
>> > anything you will get out of a package.
>> >
>> >
>>
>> Not everybody keeps all that stuff on hand. I think homemade pancakes are
>> best, and that's what I usually make, but every now and then (on vacation,
>> for example) we buy the just-add-water kind, and they're surprisingly good.

>I can't imagine even the most crudely supplied kitchen not having those
>items on hand. They are basic staples. Well, perhaps not the baking
>powder, but that is pretty cheap. A small can of that would keep someone
>going for a long time if they don't use it often. It's bad enough that
>one might not have those staples on hand to make pancakes when the urge
>strikes, but it would be even worse not to be able to enjoy a stack of
>them because there is no mix on hand. There are lots of things in the
>world that are a lot easier with a mix, and not to bad to eat, but
>pancakes are simple, easy and cheap to make from scratch.

However, as a bachelor, perhaps the portioning is part of the issue. I can
shake some ready mix into a cup, add some water and make a single, thin 4"
pancake without any waste or leftover batter that I might not get back to
in time to use it.

Let's see your homemade recipe for that portion.


jim
--
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On Sat, 29 Oct 2005 21:43:41 -0700, wrote:

>In >, on 10/29/05
> at 04:54 PM, Dave Smith > said:
>
>
>
>>Back to Chris wrote:
>
>>> > Why spend money on pancake batter when even the most modestly supplied
>>> > kitchen should have the basic ingredients, flour, salt, sugar, baking
>>> > powder, eggs, milk and vegetable oil. They are a heck of a lot better than
>>> > anything you will get out of a package.
>>> >
>>> >
>>>
>>> Not everybody keeps all that stuff on hand. I think homemade pancakes are
>>> best, and that's what I usually make, but every now and then (on vacation,
>>> for example) we buy the just-add-water kind, and they're surprisingly good.
>
>>I can't imagine even the most crudely supplied kitchen not having those
>>items on hand. They are basic staples. Well, perhaps not the baking
>>powder, but that is pretty cheap. A small can of that would keep someone
>>going for a long time if they don't use it often. It's bad enough that
>>one might not have those staples on hand to make pancakes when the urge
>>strikes, but it would be even worse not to be able to enjoy a stack of
>>them because there is no mix on hand. There are lots of things in the
>>world that are a lot easier with a mix, and not to bad to eat, but
>>pancakes are simple, easy and cheap to make from scratch.
>
>However, as a bachelor, perhaps the portioning is part of the issue. I can
>shake some ready mix into a cup, add some water and make a single, thin 4"
>pancake without any waste or leftover batter that I might not get back to
>in time to use it.
>
>Let's see your homemade recipe for that portion.
>
>
>jim
Good point..

On Sat, 29 Oct 2005 19:43:21 -0500, in rec.food.cooking, hob wrote:

>
>"Tampa Florida" > wrote in message
...
>> For a bachelor what is the best tasting " just add water " pancake mix.
>>
>
>Krusteaz - hands down.
>

Absolutely. And it's easy then to make other things, eg
Buttermilk Biscuits made with Krusteaze

2 1/2 cups Krusteaz Buttermilk Pancake Mix
1/3 cup water
1/4 cup butter, melted
1 eggPreheat oven to 425°F. In medium bowl, stir together pancake mix and
remaining ingredients until dough forms. Transfer dough to lightly floured
surface. Roll out dough and fold in half; turn one quarter turn and roll
to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place biscuits
side by side with edges touching onto ungreased baking sheet. Bake 10-12
minutes or until golden brown. Serve warm.
Makes nine, 2 1/2-inch biscuits.

Variations:
Cheddar Biscuits: Prepare buttermilk biscuits as directed, adding 1 cup
shredded cheddar cheese and 1 teaspoon dry mustard. Bake as directed.
Sour Cream & Dill Biscuits: Prepare buttermilk biscuits as directed,
substituting 1/2 cup sour cream for the water and adding 1 teaspoon dried
dill weed. Bake as directed.
Drop Biscuits: Prepare buttermilk biscuit dough as directed. Drop dough by
heaping tablespoons onto ungreased baking sheet. Bake at 425°F 10-12
minutes.

Beer Batter Flapjacks


Ingredients:
2 cups Krusteaz dry pancake mix
One 12-ounce can/bottle full-bodied beer
2 eggs
1/8 cup olive oil

In a large bowl, stir together all ingredients with a spoon until only a
few lumps remain. Pour about 1/4 cup of this fairly thin batter onto a
hot, well-greased cast-iron griddle. Repeat with remaining batter. With a
spatula, flip pancakes quickly, allowing only 20 to 30 seconds per side.
Serve with 100% maple syrup.

Makes: about 20

Dutch Baby Pancakes
Buttermilk Pancake Mix
1/4 cup butter or margarine
5 eggs
1 1/4 cups milk
1 teaspoon vanilla
1 1/4 cups Krusteaz Buttermilk Pancake Mix
1/2 cup powdered sugar
lemon juice (optional)Preheat oven to 425ºF. Place butter in a 12-inch
oven-proof skillet and set in oven. While butter is melting, beat eggs in
medium bowl on high speed for 1 minute. Turn mixer to low speed and
gradually pour in milk and vanilla. Slowly add Krusteaz Buttermilk Pancake
Mix and beat on high speed for 30 seconds. Remove skillet from oven and
pour in batter. Return skillet to oven and bake 20-25 minutes or until
pancake is golden brown and puffy. Drizzle with lemon juice, if desired
and sprinkle with powdered sugar. To serve, cut into wedges. Sprinkle with
additional powdered sugar.
Makes 6 servings.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

wrote:

>
> However, as a bachelor, perhaps the portioning is part of the issue. I can
> shake some ready mix into a cup, add some water and make a single, thin 4"
> pancake without any waste or leftover batter that I might not get back to
> in time to use it.
>
> Let's see your homemade recipe for that portion.
>

With a home made batter you would not want just one. :-)

On Sat, 29 Oct 2005 15:42:27 -0400, in rec.food.cooking, Dave Smith wrote:

>Tampa Florida wrote:
>
>> For a bachelor what is the best tasting " just add water " pancake mix.
>
>Why spend money on pancake batter when even the most modestly supplied
>kitchen should have the basic ingredients, flour, salt, sugar, baking
>powder, eggs, milk and vegetable oil. They are a heck of a lot better than
>anything you will get out of a package.
>
I know that Krusteaz makes tastier pancakes than you can make with those
ingredients, however you combine them. Obviously on reason is that it uses
powdered buttermilk (although milk with lemon juice or vinegar, neither in
your list, helps a lot).

Soya flour is also an ingredient and must make a difference to the taste.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

On Sat, 29 Oct 2005 21:43:41 -0700, wrote:

>However, as a bachelor, perhaps the portioning is part of the issue. I can
>shake some ready mix into a cup, add some water and make a single, thin 4"
>pancake without any waste or leftover batter that I might not get back to
>in time to use it.
>
>Let's see your homemade recipe for that portion.

A way to solve that problem is to make up a batch and put the rest in
the refrigerator (or freezer). Then you can nuke individual pancakes
as desired. However, they do stick together so a piece of wax paper
between servings would be needed.

(Disclaimer: I use Bisquick).

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sat, 29 Oct 2005 13:47:58 -0400, (Tampa Florida)
wrote:

>For a bachelor what is the best tasting " just add water " pancake mix.

It isn't just add water, but could probably be made into it by using
powdered eggs and powdered buttermilk.

http://www.foodnetwork.com/food/reci..._13660,00.html
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Chuck Kopsho wrote:
> Try Krusteaz.

Whatever mix you end up trying, also try the effect of letting the
batter sit in the fridge for several hours. In fact, mix it up the
night before, put it in the fridge overnight. In the morning you may
(or may not) have to add a bit more liquid) before using it.

I can't speak to just-add-water mixes, but other conventional pancake
batters clearly produce better, fluffier pancakes if they rest for at
least a couple of hours before being used. -aem

On 30 Oct 2005 08:26:31 -0800, "aem" > wrote:

>Chuck Kopsho wrote:
>> Try Krusteaz.
>
>Whatever mix you end up trying, also try the effect of letting the
>batter sit in the fridge for several hours. In fact, mix it up the
>night before, put it in the fridge overnight. In the morning you may
>(or may not) have to add a bit more liquid) before using it.
>
>I can't speak to just-add-water mixes, but other conventional pancake
>batters clearly produce better, fluffier pancakes if they rest for at
>least a couple of hours before being used. -aem

that's an excellent tip! I'm gonna try that next time I plan to make
some waffles...

Bill

In >, on 10/30/05
at 02:32 PM, (Curly Sue) said:



>On Sat, 29 Oct 2005 21:43:41 -0700, wrote:

>>However, as a bachelor, perhaps the portioning is part of the issue. I can
>>shake some ready mix into a cup, add some water and make a single, thin 4"
>>pancake without any waste or leftover batter that I might not get back to
>>in time to use it.
>>
>>Let's see your homemade recipe for that portion.

>A way to solve that problem is to make up a batch and put the rest in the
>refrigerator (or freezer). Then you can nuke individual pancakes as
>desired. However, they do stick together so a piece of wax paper between
>servings would be needed.

>(Disclaimer: I use Bisquick).

>Sue(tm)
>Lead me not into temptation... I can find it myself!


Let's see, bachelor . . refers full of beer and left over pizza, freezer
is well supplied with ice and vokda and frozen enchiladas . . . Not enough
room! ;->


jim

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In >, on 10/30/05
at 07:48 AM, Dave Smith > said:



wrote:

>>
>> However, as a bachelor, perhaps the portioning is part of the issue. I can
>> shake some ready mix into a cup, add some water and make a single, thin 4"
>> pancake without any waste or leftover batter that I might not get back to
>> in time to use it.
>>
>> Let's see your homemade recipe for that portion.
>>

>With a home made batter you would not want just one. :-)


Depends on the diet, doesn't it? ;->

I eat more than one, but like them thin, thin, thin. Three would make
someone else's one.


jim

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wrote:

> However, as a bachelor, perhaps the portioning is part of the issue. I can
> shake some ready mix into a cup, add some water and make a single, thin 4"
> pancake without any waste or leftover batter that I might not get back to
> in time to use it.

Alton Brown did a show on pancakes where he premixed
a large batch of the dry ingredients and can use a
little or a lot as needed.
Check out the FoodTV web site for the recipe.

One egg and some milk and butter added to the basic dry
mix could yield one or two pancakes that would tend to
be pretty thin since the egg proportion would be a little
higher than "normal." More like a crepe.

Since you like thin I would eliminate the extra bit of
baking soda he uses and forget the buttermilk since those
are intended to make the pancake rise.

Bill Ranck
Blacksburg, Va.

wrote:

>
>
> One egg and some milk and butter added to the basic dry
> mix could yield one or two pancakes that would tend to
> be pretty thin since the egg proportion would be a little
> higher than "normal." More like a crepe.
>
> Since you like thin I would eliminate the extra bit of
> baking soda he uses and forget the buttermilk since those
> are intended to make the pancake rise.
>

True. He might be better off to make crepes instead of pancakes, and then he can
put them in the fridge or freezer and take them out as needed.

On 30 Oct 2005 08:26:31 -0800, in rec.food.cooking, aem wrote:

>Chuck Kopsho wrote:
>> Try Krusteaz.
>
>Whatever mix you end up trying, also try the effect of letting the
>batter sit in the fridge for several hours. In fact, mix it up the
>night before, put it in the fridge overnight. In the morning you may
>(or may not) have to add a bit more liquid) before using it.
>
>I can't speak to just-add-water mixes, but other conventional pancake
>batters clearly produce better, fluffier pancakes if they rest for at
>least a couple of hours before being used. -aem

I add different liquids to Krusteaz -- club soda, 7-up, root beer, etc.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

Doug Weller wrote:
>
> I add different liquids to Krusteaz -- club soda, 7-up, root beer, etc.
>
I tried that a few times using club soda. Something about the
carbonation assisting the pancakes to puff up. Didn't have much
noticeable effect, certainly not as much as making sure that the baking
powder and soda were not so old they'd lost their pizzazz. -aem