Easy pancakes made with baking mix
- Carbohydrate 19.26339375 g
- Cholesterol 0 mg
- Fat 8.4001575 g
- Fiber 1.65200002670288 g
- Protein 1.1761575 g
- Saturated Fat 4.97002625 g
- Serving Size 1 1 Serving (30g)
- Sodium 3.103625 mg
- Sugar 17.6113937232971 g
- Trans Fat 0.3691345 g
- Calories 141 calories
Step-by-step
- Preheat an electric griddle or large skillet on medium heat. It does not have to be hot for this recipe, and you’ll want some cooking spray too.
- Follow the directions on the baking mix package to make the pancake batter. Add sugar and vanilla to taste, which is optional. Don’t stir the batter too much, it’s okay if there are still a few lumps of dry mix in it. You want it to be thick enough to hold together in the skillet, but not so thick that the pancakes don’t cook in the middle. It should pour from the spoon but not be runny. Too thick? Add a bit more milk. Too thin? Stir in a bit more dry mix and then readjust the sugar and vanilla to taste.
- When the batter is the consistency you like, sprinkle some chocolate chips on top and stir in gently. Not enough? Stir in more! Once it’s just the way you like, drip a bit into the griddle or skillet. If it immediately turns brown, the griddle is too hot, turn it down. I find that pancakes turn out fluffier and more tender if they are cooked on lower heat.
- Use a small ladle or spoon to form the pancakes on the griddle. Smaller is easier to flip. Once the edges are set and bubbles are popping up on the top, use a pancake turner to flip them over. It will just take a minute to set the other side. Serve with syrup, or powdered sugar, or whatever toppings you like. Makes 8 to 10 depending on size.
Why do some griddle cakes turn out rubbery instead of light? Over-development of gluten is the primary culprit. When flour mixes with liquid, proteins bond to form an elastic network. Stirring past the point of hydration creates tough, chewy pancakes rather than tender ones. Lumps must remain visible in the bowl; those pockets of dry flour trap steam during cooking, resulting in an airy interior.
Moderate heat is mandatory. An electric griddle set to medium allows heat to penetrate the center before the exterior burns. Watch for the visual cue of small bubbles bursting across the surface, combined with matte, set edges, before applying the spatula. Undercooking the first side ruins the structural integrity required for a clean flip.
Cast iron skillets work as well as nonstick electric griddles, provided adequate greasing prevents sticking. Semi-sweet chocolate chips added directly to the bowl sink during pouring, but folding them in gently distributes the cocoa solids evenly without dragging pockets of heavy sugar to the bottom of the pan.
