 If you like a strong buckwheat pancake, Arrowhead Mills has a mix for you! Photo by M. Kucova | 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 6c:
(1)
Anne’s Country Cupboard Desert Morning Blue Corn Pancake & Waffle Mix
(2)
Arrowhead Mills Pancake & Waffle Mixes
You are reading part of a review of 99 different whole grain and multigrain pancake mix brands from 44 different manufacturers. You can return to the index of all the pancake mix brands, go to Page 1 of the complete article or continue to the next page of reviews.
Pancake Mix Reviews:
Anne’s Country Cupboard Desert Morning Blue Corn Pancake & Waffle Mix
The mix is in a plastic bag inside a pretty, Southwestern-themed cloth bag. I used whole milk as indicated in the instructions (souring it with vinegar as directed), but when prepared according to package directions, the batter was far too thin and had too many large lumps, even after whisking it. I had used the entire bag of mix to make the batter, so I had none to add to counteract the batter’s thinness. The batter was still too thin after 30 minutes, so I had to make very small pancakes, as the batter spread out a great deal on the griddle. There was not much rise. The finished pancakes have a great blue-gray color and a pleasant texture from the cornmeal, but are slightly too salty. MadeInNewMexico.com
Arrowhead Mills Pancake & Waffle Mixes
Of the mixes I tried from this company, all except one (the Multigrain) called for honey to be added to the mix (along with milk, eggs, etc.) to make the batter. While you’re given a choice of liquids (milk, soy milk, rice milk or water), my general choice is to use milk, straight from the fridge. What do you think happens when cold milk and cold eggs are added to a mix, along with honey? Correct! The honey stiffens, sinks to the bottom of the bowl, and is a chore to incorporate, even when you mix the batter vigorously with a whisk. I found this very annoying. Certified kosher by The Organized Kashrus Laboratories. ArrowheadMills.com
- Multigrain. Grain mix: organic whole grain yellow corn flour, organic whole grain wheat flour, organic enriched white flour, organic whole grain brown rice flour, organic whole grain rye flour. I used milk for the batter. When prepared as directed, the batter was too thick, and I had to add more milk to it. The pancakes had good rise. The finished pancakes don’t have an especially heavy grain presence and might be a good introduction to multigrain products for those who are used to white flour. The finished pancakes had a little texture from the various grains, and a taste that becomes slightly bitter in the mouth. Maple syrup helps a bit with the bitterness.
- Organic Buckwheat. Grain mix: organic buckwheat flour, organic whole grain wheat flour. I tried this mix twice, once with milk and once with water, to see if I could fix the honey problem. I couldn’t. With milk, the batter was much too thin; the batter made with water was still too thin, but not as bad. The batter contained too many large lumps, even after whisking. The pancakes had less rise than most. The finished pancakes are very strong-tasting. This mix is for avowed buckwheat fans only! Certified USDA Organic.
- Organic Kamut. Grain mix: organic whole grain Kamut (khorasan) flour, organic whole grain oat flour. I made them with milk. When prepared according to instructions, the batter was so thin I had to add additional mix to it. There was less rise than most. The finished pancakes are a little gummy with a bitter taste, but I liked the texture from the grains. Certified USDA Organic.
- Organic Wild Rice. Grain mix: organic whole grain brown rice flour, organic wild rice flour. Made with water as the liquid and a pinch of salt, not the 1/4 teaspoon suggested. When prepared according to instructions, the batter was so thin that I had to add additional mix to it. The finished pancakes had some texture but an unpleasant flavor that even maple syrup couldn’t override.
Certified USDA Organic.
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