You know I live in the sticks, right? And it can be hard to get certain products, since I’m a good 250 miles from the nearest Trader Joe’s or Whole Foods or even large chain grocery store. But our local grocery store recently stocked King Arthur’s gluten-free mixes. I thought I’d review the pancake mix for you today.
First, if you’re used to spending two or three dollars for a bag of pancake mix that will last you through a few meals, then the idea of paying $7.50 for a small box might be slightly shocking. Just take a deep breath. You’ll be okay. Remember that you’re buying a whole grain product that is actually fairly high quality as far as baking mixes go.
The box has directions for using the whole thing or half. I made half and it fed four perfectly. I did have to mix in almost a whole cup extra of milk because the batter was so thick at first. Just keep adding milk until you get regular consistancy pancake mix. You get a few extra cakes that way, and they spread out like they should.
Here are some things I noticed:
1. With pan spray, these didn’t brown at all. They cooked beautifully, they just stayed a pale cream color. With butter in the pan, they crisp up nicely on the outside. I didn’t try oil, but I presume it would be the same result as butter.
2. The pancakes had a lovely, fluffy texture. no weird bean or rice aftertaste, no cardboard effect. They felt like regular pancakes in my mouth, which was very nice.
3. GF baked goods, as a whole, don’t save very well. I think it would probably be better to use half the box and eat all the pancakes then try to make extra to freeze or refrigerate for later.
4. I love these. They satisfy the whiny side of me that crops up sometimes and complains that I don’t get to eat anything good.
Gluten-free Bacon Pancakes
1 2/3 cups King Arthur gf pancake mix
1 1/3 cups milk
3 T olive oil
1/3 pound bacon
Cut the bacon into little bits and brown them very well. Then drain and set aside for a few minutes to cool some.
Whisk together the egg, oil and one cup milk. Stir in the pancake mix until just mixed. Let sit for ten minutes.
If the batter is too thick for your liking, add the extra milk a little at a time.
Stir in the drained bacon bits.
Heat a griddle or frying pan to medium-high. Melt butter in the pan or pour in a little oil. Use a ladle to pour the pancake batter onto the hot pan. Flip when the top side gets bubbly.
Enjoy with syrup! We ate ours with scrambled eggs and tomatoes.