Pancakes Homemade or Box?

[Grmps]

I don't remember ever making batter from a box. Found a recipe in one of my cookbooks 30+ years ago. Modified it here and there over the years, but, start the bacon, the pancake batter takes maybe 6 or 7 minutes. Breakfast is ready in 20 to 30 minutes. Put the leftover pancakes in ziploc freezer bags. Leftover bacon in same type of bag. On weekends I can sleep in and the boys microwave the leftover pancakes and bacon.

Leftover bacon????????????

[aws1963]

Bisquick mix and a 1/2 TSP of Vanilla. The vanilla is the secret!

[Biggin]

We make waffles from scratch on a regular basis. I used to make simple homemade pancakes with self rising flour and milk. However I've found that thining up the waffle mix makes some excellent pancakes!

[GhostHawk]

Bisquick is my preference, I do half batch which gives me 2-3 nice big cakes.

Teflon griddle if only doing a couple, tis just faster, easier, lighter.
Doing a batch the cast will come out.

Best of all is my 16' cast griddle with 1" sides. Fry a pound of bacon first, then hotcakes.
But I save that for wood fires and special occasions.

[woodbutcher]

There are times that I get a little strange in the kitchen and adventerous too if the mood strikes me.Had some add water and mix pancake mix one time.Sooooooooooooooooo
instead of water,I substituted BEER.They came out pretty good too.
Had to try it for the same reason the ole boy went fishing."Just for the halibut".
Good luck.Have fun.Be safe.
Leo

[ghh3rd]

Vanilla is good with everything.

[salty dog]

My preference is Aunt Jemima Complete mix in a cast iron skillet. I like them fluffy and that seems to work.

[Geezer in NH]

We make them from scratch with our home ground wheat berries.

[SciFiJim]

It only takes about 90 seconds longer for me to make them from scratch, so that is my method. I sometimes make them plain, and sometimes add things to the batter when cooking. I've been known to add diced leftovers to the batter for a different textural feel when eating.

[Three44s]

Mix, used to be Bisquick, now it’s Krusteze.

But my wife also experiments with whole wheat or buckwheat as well, so some scratch with those experimental batches.

Three44s

[Bazoo]

I like flapjacks any way I can get them, but my favorite is the wife's homemade. She makes her own syrup with sugar & corn syrup, water, and fruit. Blackberry syrup is my favorite, but also peach or any other is great. Not to mention a dozen strips of bacon.

[pworley1]

Buttermilk from scratch.

[Beerd]

Nobody does sourdough?
..

[RichardB]

I'm with the Bisquick crowd, tho would love to try sourdough!

RB

[smokeywolf]

Leftover bacon????????????

25 years ago, there would be no leftover bacon. If I didn't do 1-1/4 lb at a time there still wouldn't be enough leftover.

[corbinace]

I've been eating Krusteaz pancakes since before I could feed myself. Yeah, my waistline is proof.

[Wayne Smith]

My gluten free, milk free mix - 1/3 cup Bob's Redmill Gluten Free Pancake mix, 1/3 cup Buckwheat Pancake Mix, 1/3 cup ground black walnuts, 2t ground flax seed (Vit. E), 3/4-1C Soy milk, 1 egg, 1/3C blueberries (frozen, we grow them). LOML allergic to wheat and milk and I'm diabetic so I need the protein.

[Bulldogger]

I started grinding corn for corn cakes years ago. Much better having corn cakes than regular pancakes. You don't feel as full, and they stick with you better.

Recipe to share Waksupi? Sounds interesting.

BDGR

[MrWolf]

Krusteaz for me also. Found that if you let the mix sit in fridge for an hour before using makes a difference.

[AK Caster]

I try and keep a box mix around to use. Mainly Saturday and Sunday are the Dad makes good breakfast days....
Invariably, if I mix my own, its too much baking powder/baking soda even though I measure. You'd think I'd get it right someday.

My best is making beignets. Use Cafe Dumond's mix. Interestingly I can find at some Walmarts in north Arkansas along with a couple of other groceries. Good stuff, love the powdered sugar. Key, Measure water and mix very carefully, and roll thin....

Try looking up Paula Deans recipie for beignets. Taste identical to the cafes in New Orleans.