Top your pancakes with jam or preserves. Photo © Maria Telepneva | Fotolia.
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 6m:
(1)
Nitty Gritty Grain Company of Vermont
(2)
Orgran Buckwheat Pancake Mix
(3)
Polly’s Pancake Parlor Pancake Mixes
You are reading part of a review of 42 different whole grain and multigrain pancake mix brands. You can return to the index of pancake mix brands, go to Page 1 of the complete article or continue to the next page of reviews.
Pancake Mix Reviews:
Nitty Gritty Grain Company of Vermont
Grain mix: organic ground corn, organic wheat flour. When prepared according to directions, batter was on the thin side, but OK. Less rise than most other pancakes. Finished pancakes are tender, thin, very “corny,” a little sweet and a little salty. A favorite. NittyGrittyGrain.com
Orgran Buckwheat Pancake Mix
Grain mix: stone milled buckwheat, rice flour, cornstarch. Curiosity: This mix requires the addition of both water and milk. When prepared according to package directions, the batter is of a good consistency, but it is not smooth (the instructions tell you to mix until this batter is smooth, but doing so would likely result in excessive stirring). There’s decent rise, but very little browning. The finished pancakes had some flavor of buckwheat, but they also were somewhat bitter (syrup helped to mask this) and had a cornstarchy mouthfeel. Certified kosher by Melbourne (Australia) Kashrut. Orgran.com
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The nitty gritty of a good mix. Photo by Hannah Kaminsky | THE NIBBLE. |
Polly’s Pancake Parlor Pancake Mixes
- Buckwheat Pancake Mix. Grain mix: stone ground buckwheat flour, unbleached enriched flour. I used butter (as opposed to oil). When prepared according to package directions (including a 10-minute standing time), the batter was much too thick; more milk had to be added to thin it sufficiently. The batter was attractive, with flecks of grain. There’s a very good rise, with modest browning. The finished pancakes are fluffy, with an intense buckwheat taste (even with syrup). Good.
- Cornmeal Pancake Mix. Grain mix: stone ground cornmeal, unbleached enriched white flour. I used butter (as opposed to oil). When prepared according to package directions, the batter was of a very good consistency (it thickens very quickly if it stands, but when freshly made up, it’s fine). There was a very good rise and good browning. The finished pancakes were on the fluffier side with a great texture from the cornmeal and a light corn taste. Great with syrup! A favorite.
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Photo by Hannah Kaminsky | THE NIBBLE. |
- Oatmeal Buttermilk Pancake Mix. Grain mix: oatmeal, stone ground whole wheat flour. I used oil (as opposed to butter). This requires more preparation than most; the instructions require you to beat egg whites stiff, beat in oil, beat in water, then beat in the mix; an electric mixer (at least a hand-held) seems to be a requirement. When prepared according to package directions (including a 30-minute standing time), the batter was somewhat too thick and had to be thinned with some water. A very good rise with nice browning. The finished pancakes were mild in flavor and hade a lot of texture from the oatmeal. Despite their rise, they had a very heavy, gummy interior.
- Whole Wheat Pancake Mix. Grain: stone ground whole wheat flour. When prepared according to package directions, the batter was too thick and had to be thinned with a little water. Excellent rise and fine browning. The finished pancakes had a nice “wheaty” texture and flavor but were too dry. The package claimed that the batter could be refrigerated for up to two days, so I covered it tightly and placed it in the fridge for just shy of 48 hours. The batter thickened greatly during this time, but once thinned sufficiently with water it made a batter that baked up with no problems, and these pancakes seemed less dry to me.
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