Fifty-eight pancakes in 43 minutes. Thought to be an unattainable number for a lanky young boy of 15, until a cold February evening in 2016. With my school principal father out of town, mass consumption could carry on untested.
I know pancakes. Even when they aren’t being measured in kilograms. So, when it comes to a nice breakfast or brunch, my one non-negotiable is a heaping pile of flapjacks.
What’s So Great About King Arthur Baking Buttermilk Pancake Mix?
For starters, it’s the crème de la crème of all premade pancake mixes? I’ve tried a handful of brands throughout the past 20-something years of eating and making them, and King Arthur Baking Company takes the crown. It’s great as is and really only needs a bit of water as well as one other special ingredient (but more on that later).
Pancake batter, at its core, is just a handful of ingredients (flour, being the big one). If there’s one thing King Arthur Baking Company knows, it’s good flour. As the foundation for this mix, with just a bit of water, it yields fluffy pancakes with a bit of a tang from the buttermilk, loads of structure, ideal for piling high.
What’s the Best Way to Enjoy King Arthur Baking Buttermilk Pancake Mix?
Making this mix couldn’t be simpler. It just requires a bit of water (specifically, a 2-to-1 ratio of mix to water) and a good stir. Then, it’s ready for the griddle.
It’s great as many things are, it’s made several orders of magnitude better with a heaping spoonful of chocolate chips or two. I measure with my heart, and by that I mean a heavy hand. Really, the day dictates how many chocolate chips are necessary, and really any winter morning is a high-volume chocolate chip day.
