Unsolicited and Embarrassing Product Review

I did it, I bought this stuff. As much as it weirded me out, yet titillated me to see pancake batter in a can, I finally looked at the ingredients. I mean, sure, organic doesn't always mean good (just look at organic oreos), but the ingredients are not half bad, there is even cane sugar instead of corn syrup if you can believe that.

I'll admit to being a total pancake snob. Growing up on hearty buckwheat buttermilk pancakes and a french toast recipe which included whole wheat bread and wheat germ, I could never stand plain white flour pancakes. And while you can now find great mixes, I don't even buy those anymore, after my son started calling the ones I make from scratch the "fluffy" ones, and they aren't much harder than a mix. But on weekdays we're all over the frozen waffles and pancakes (gluten-free Trader Joes version are not half bad, and those mini ones are surprisingly sweet and yummy.)

This stuff if fun to squirt out and made pretty good pancakes. They do need to be cooked at pretty low heat, or maybe that's just my sucky stove. On the other hand, if you want to make fresh pancakes and not use this, and don't have time to whip up a batch, I found a Washington Times article that has a mix that can sit overnight and up to three days.

All-weekend buttermilk pancakes
1 teaspoon (about ½ package) active dry yeast
2 tablespoons lukewarm water
2 cups flour
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon kosher salt
2 cups well-shaken buttermilk
3 eggs, lightly beaten
2 tablespoons vegetable oil
2 teaspoons tablespoon honey
Butter, as needed

Dissolve the yeast in the water. In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, combine the buttermilk, eggs, oil and honey. Add the yeast and buttermilk mixtures into the flour mixture and whisk to combine (the batter will not be completely smooth). Cover with plastic wrap and refrigerate overnight.