An illustration of very good rise and browning. Photo by Simone van den Berg | IST.
STEPHANIE ZONIS focuses on good foods and the people who produce them.
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November 2009
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Whole Grain & Multigrain Pancake Reviews
Page 6h:
(1) Heidi’s Premium Pancake Mixes
(2)
Highland Sugarworks Organic Multigrain Pancake Mix
(3)
Hillside Lane Farm Pancake Mix
You are reading part of a review of 99 different whole grain and multigrain pancake mixes from 44 different manufacturers. You can go to the index of pancake mix brands, to Page 1 of the complete article about pancakes or continue to the next page of reviews.
Pancake Mix Reviews:
Heidi’s Premium Pancake Mixes
- Grainy Day. Grain mix: whole wheat flour, blue corn flour, flaxseed, oat bran, wheat bran. The mix has a sweet aroma. When prepared according to package directions, the batter was much too thin, even using the minimum amount of water in the given range. I ended up having to add more mix. The batter is dark in color, with attractive flecks of seeds and grains. The batter spread out excessively on the griddle; despite this, the rise was very good. The finished pancakes had a nice texture from seeds and grains and weren’t at all gummy. They’re just sweet enough without syrup but are better with it. Very good flavor.
- Oats ‘n Apple. Grain mix: unbleached white flour, oats. When prepared according to package directions using the minimum amount of liquid in the given range (including a five-minute standing time), the batter was slightly too thin; I had to add more mix, then let the batter stand another five minutes to rehydrate the apple chunks, which were decent-sized. The mix has a strong (but not unpleasant) spice scent, a good rise, nice browning and great aroma on the griddle. The finished pancakes have a pleasant taste of spice that doesn’t overwhelm and apple chunks with just the right “chew”; the pancakes tend to be dense and somewhat gummy. Very good. Maple syrup overwhelms the flavor of the pancakes.
- Whole Wheat Cottage Cheese. Grain: “100% stone ground premium whole wheat flour.” When prepared according to package directions, the batter turns out exactly as it should: very thick. I used the stovetop/griddle method to cook them (you can also bake these pancakes). Although the ingredient list includes “spices,” their presence was not notable in mix, batter or finished pancakes. There was no rise (which is typical for cottage cheese pancakes, and these contain no leavening), but good browning. Though I’m not usually a cottage cheese consumer, I happen to love cottage cheese pancakes. If you do, too, you’ll probably like these as much as I did. There’s a slightly tart flavor from the cottage cheese. The pancakes can be eaten by themselves, but I prefer them with syrup. A favorite. HeidisPancakes.com
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If you’ve never had cottage cheese pancakes, you’re in for a treat—even if you don’t like cottage cheese. Photo by Hannah Kaminsky | THE NIBBLE. |
Highland Sugarworks Organic Multigrain Pancake Mix
Grain mix: organic whole wheat pastry flour, organic corn flour, organic rye flour. I used the optional oil (as opposed to an egg). When prepared according to package directions, the batter was so thin I had to add more mix. Excellent rise and very good browning. The finished pancakes have a great mix of grains and are not too heavy or gummy. They are slightly too salt,y but otherwise good. Certified kosher by The Union of Orthodox Jewish Congregations. Certified USDA organic. HighlandSugarworks.com
Hillside Lane Farm
- Baking Mix. Grain: King Arthur Organic Flour, organic malted barley. Mix smells slightly sweet. When prepared according to package directions, the batter was so thin I had to add more mix. Very good rise with good browning. The finished pancakes taste sweet and malty.
- Maple Buckwheat. Grain mix: organic buckwheat flour, organic King Arthur flour. Used oil in the batter. When prepared according to package directions, the batter was very lumpy and so thin that I had to add more mix. There was not much rise, but good browning. The gentle buckwheat flavor is great with maple syrup; the texture of the pancakes was especially velvety. When the batter was chilled overnight, it had to be thinned with milk to achieve a good consistency (no surprise there). The batter had almost a glue-like consistency at that point, but the pancakes baked up as they did the previous day: with little rise, a great texture and a gentle grain flavor. HillsideLane.com
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