Pancakes on my mind

**Jerseygirl** · 09-24-2005, 10:00 PM

I don't really like pancakes, but dh and the kids do so it's a weekend staple around here (which I'm not arguing because comparably it is an extremely frugal breakfast food). I have a few questions.
Is there a big difference in taste between homemade mix, complete mix, add eggs mix etc?
I get bisquick for almost free 2-3xs per year during triple coupon time, but I find that I end up spending about the same as I do buying the complete mix after adding the needed ingredients.
I can usually get complete mix on sale for $1. How much does it usually cost to make yout own mix?
Anyone done the math on this?

**canadian gardener** · 09-25-2005, 08:33 AM

I make mine on weekends and eat the frozen ones during the week.

I don't bother with a mix, I keep my recipe taped up on the inside kitchen cupboard door and I have all the major ingredients in the cupboard (bowl, whisk, baking powder, salt) or on the counter (flour and sugar) or in the fridge right beside the counter (oil, eggs, buttermilk)

and because I make it once a week or more (even with just dh and me) I've gotten faster than pulling out a mix and adding the stuff and it tastes better.

Not sure that it's cheaper though, than a complete mix but I don't get the low blood sugar shakes 2 hours later, the hm ones keep me going.

Important note, I usually make these fresh on the weekends, and freeze them and serve nuked or toasted (or pull out the griddle and warm up on that for larger quantities). Time saver!!!!

As you make the fresh batches on the griddle put the previous ones on a cake rack to cool and stay fresh and not soggy, then freeze rack and all, and pop off rack later -- 2 days later sometimes in my home, and put in a bag for family to pull for their own breakfast on the run.

Here's my usual morning run:
Pull out griddle (I have one of those big electric ones, and make 8 pancakes at a time) and start it heating. By the time it gets up to heat, the batter is ready.

Dump the dry ing in a bowl-- night before, or bag into bags for hm mix:

3 rounded cups flour (dip and scoop)
2 TBSP sugar (dip and scoop with TBSP)
2 TBSP Baking powder (cut the paper cover on your BP container so you can level off spoon as you measure --saves time)
1/2 tsp Salt (by eye a skinny tiny pinchy)

and whisk together then add the liquids:

2 eggs
slosh of oil (I NEVER measure but theory is 1 to 2 TBSP)
3-1/2 to 4 cups BUTTERMILK (makes it taste superb)

OK re the buttermilk I actually save TONS of time now by buying it in the 1 liter which is a US quart, which is 4 cups of buttermilk.

So who bothers measuring-- just dump the quart in. SAVES A TON OF TIME AGAIN. Which is why I stick to this recipe even with just 2 of us at home.

Whisk together till lumps are gone in a bowl. Now I use a soup ladle to slap them in the pan, making 8 of them per round on the griddle. I sometimes use my ice cream scoop, the spring loaded one, as it goes a bit neater and makes the perfect size pancake to fit all 8 on at once.

Flip when the tops are looking a bit dryer on the edges and the bubbles around the edges stay open. I set my griddle at 325 and it's perfectly done on one side at this time. Cook till second side looks done, and slip onto cake rack, start next round, then put rack on table and family helps themselves or with younger kids you do the honours.

If you do this on a weekend, you will have loads to spare for the freezer and life gets simpler all round. The recipe can be doubled easily, just buy the 2 quart size of buttermilk and if it's too liquidy, (which happens depending on moisture content of flour) just whisk in another 1/4 cup to 1/2 cup of flour.

Funny because as I write this, I'm eating 2 frozen ones that I nuked, along with a cup of coffee.

**AmyBoz** · 09-25-2005, 09:07 AM

Kellie,
I used to make them with Bisquick that I got on sale as well. I think the prices are basically comparable if you get it cheap. My family likes the 'made from scratch' better, and to be honest, so do I. The time is about the same to make both, also.

**YankeeMom** · 09-25-2005, 09:13 AM

I also use Bisquick because I can often get the big 40oz boxes for 69c each after sale & coupon. Even if I could make it cheaper at home, the time it saves me is enough for me to keep buying storebought.

**Sara Noel** · 09-25-2005, 11:29 AM

I have no idea which is cheaper, but I like my scratch pancake recipe better and that's what we use here. I haven't bought bisquick in a long time now.

**forestdale** · 09-25-2005, 03:17 PM

I always make homemade buttermilk pancakes. They're delicious. I sometimes make them for dessert with apple or bluberries in them. I've only eaten the store bought premix once.

**Sara Noel** · 09-25-2005, 05:01 PM

I don't even use buttermilk for my homemade pancakes.

Scary that they could be any better. lol My pancake recipe I got from bbonline (bed and breakfast recipes online) and my waffle recipe is from Quiltermom. Thanks Kim.

Gabe is the pancake king over here. He makes them almost every weekend for the kids.

**Mom23boys** · 09-25-2005, 08:00 PM

I don't really know which is cheaper, but we love HM better. I used to buy bisquick all the time until I started making them from scratch. They are fluffier and taste better!

**canadian gardener** · 09-26-2005, 10:12 AM

I used to do mine with a slosh of lemon juice or vinegar in milk to make fake buttermilk figuring an acid is an acid and clabbered milk is the same only cheaper.

Then I tried real buttermilk from the story dairy case, and it's completely different.

I've been hooked ever since. There is an acid tang or flavour note that is sublime, and it changes the texture. The inside is creamy and the outside is crispy and it's well worth the effort.

Even after me leaving them naked and open in the freezer

poor shivery things, LOL for 2 days, before bagging them, and waiting a week or two to toast them, they still have that great flavour and texture.

**Valerie in WA** · 09-26-2005, 12:27 PM

Here's my math. Now bear in mind that while I get lower prices by buying in bulk, I also pay more for organic ingredients. My bottom line is that it costs me about 42c to make enough pancakes for the 4 of us.

Below is the recipe. The dollar amount listed is what I pay for organic ingredients. I didn't bother to calculate the baking powder, soda or salt, as they are small amounts. This big batch makes about 8 breakfasts for us. The total is about $2.64, which when divided by 8 equals 33c. I estimate my oil at 8c. If you do not have access to soy flour, leave it out and add one egg to each mix. You can do your own calculations based on the prices you pay for staples. For example, if you get a 5lb bag of all-purpose flour for 99c, your 7 cups will cost you only 41c, compared to my 79c. My GMO-free canola oil costs quite a bit more than buying store-brand vegetable oil on loss leader. If you get a quart of oil for $1, your cost for oil will be only 3c, compared to my 8c.

Buttermilk Pancake/Waffle Mix
2 cups dry buttermilk powder $1.28
7 cups all-purpose flour $0.79
1 cup whole wheat flour $0.10
3/4 cup sugar $0.33
8 tsp baking powder
4 tsp baking soda
2 tsp salt
Â½ cup soy flour $0.14
In a large bowl, combine all the ingredients. Store in an airtight container (up to 6 months).

PANCAKES
2 tbsp vegetable oil
1 cup water
Combine the above ingredients. Then blend in 1Â½ to 2 cups of pancake mix (depending on your preference). Allow the batter to rest for up to 5 minutes.

As to which is cheaper, I can't answer that. You didn't specify what sizes of packages you are comparing and how many breakfasts you get from each.

Another point to consider: I realize that not everyone has the desire or means to buy and eat organic foods, but if you want to stick with commercial pancake mix, I would encourage you to look for one that requires you to add cooking oil. If it does NOT require you to add oil, you will find "partially hydrogenated oil" in the ingredient list. Hydrogenated oils are EXTREMELY heart-UNhealthy. Basically, they are unsaturated oils that have been forced into saturated oils (it increases shelf life, but is so unhealthy).

**bamamomto4** · 09-26-2005, 12:51 PM

I dont really care for the Bisquick ones.To me,they are flavorless. I do like the complete mixes,but also prefer HM.

Sara..Would you mind posting yours and Kim recipes? If of course,Kim doesnt mind

I have a waffle recipe(wonder where it is lol) I got from someone here a few yrs ago,but cant think of who posted it...sorry. It's good though

**staceyy** · 10-08-2005, 02:22 PM

I'm not wild about Bisquick pancakes but I love their waffles and biscuits. I feel they're a great second to a good recipe made from scratch. I like to make oatmeal pancakes from scratch and I have a good recipe from a cookbook,"The Best American Recipes 1999". I'm sorry I don't have time to type it as I'm leaving for a business trip tomorrow, but you can probably Google and get it by typing in "Marion Cunningham's Buttermilk Pancakes" recipe.

**Sara Noel** · 10-08-2005, 02:25 PM

Originally posted by bamamomto4
I dont really care for the Bisquick ones.To me,they are flavorless. I do like the complete mixes,but also prefer HM.

Sara..Would you mind posting yours and Kim recipes? If of course,Kim doesnt mind

I have a waffle recipe(wonder where it is lol) I got from someone here a few yrs ago,but cant think of who posted it...sorry. It's good though

ISO Belgian Waffle Recipe