Better quality pancake mixes that won't break the bank?

[AlaMoi]

the nutritional balance of wheat flour and buckwheat flour is rather a bit even.

I don't put a lot of stock in the livestrong sites - they're selling too much stuff,,,  but they did tackle the subject with some factual information.

https://www.livestrong.com/article/463615-buckwheat-vs-wheat-nutrition/

 

to me buckwheat pancakes are like wholewheat pancakes - same as refined white flour pancakes, just taste different.

I ate a lot of them while visiting/staying with my grandparents - which is a nostalgia issue indeed - my grandfather was diabetic and buckwheat products were, at the time, a dietary recommendation....

buckwheat pancakes and black strap molasses - the breakfast of pioneers . . .

 

[Margaret Pilgrim]

We used to spend time in a high Sierra village with one cafe that sufficed for breakfast m, lunch and dinner.   Their pancakes were superb.   I asked for their recipe and was shown a sack of Krusteze.    It’s been my secret weapon ever since.   Sure. I don’t eat or serve them 7/31, but their “just add water” formula certainly simplifies your short term need.   

[rotuts]

I made a batch of the BRM buckwheat pancakes.

 

I used melted butter then oil

 

my flap=jacling skills are seriously rusty.

 

the first 4 were undercooked.  the second 4 were better

 

but not picture worthy

 

tha PC's had good buckwheat flavor 

 

and I doubt they could be improved very much w a bespoke 

 

batter.

 

I used a fair amount of butter between the 4 PC, and they were tasty

 

but they needed syrup , of your favorite kind and more butter 

 

conclusion :  PC's are really about the butter and syrup , or preserves 

 

Ill make 1/2 bath from now on  ( 4 PC's ) 

 

and find some marmalade or something like that 

 

to help them slide right down.

 

I would say , you want buckwheat PC's

 

this mix will work for you as a starter.

[AAQuesada]

On 11/17/2022 at 4:20 PM, Margaret Pilgrim said:

I asked for their recipe and was shown a sack of Krusteze.

A lot of restaurants use that brand