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about the author

 

STEPHANIE ZONIS focuses on good foods and the people who produce them.

 

 

November 2009

Product Reviews / Main Nibbles / Cereals, Pancakes & Waffles

Best Pancake Mixes: Whole Grain & Multigrain

Page 4: Testing Methodology

 

This is Page 4 of a 6-page article. Click the black links below to view the other pages.

 

Testing Methodology

Almost all pancake mixes were prepared according to package instructions. There were several exceptions:

  • Where I deviated from the instructions, I explain what I did differently.
  • Where I was given a choice (melted butter or vegetable oil, for instance), I specify which item I used.
  • Mixes were prepared using the same brands of milk, eggs, butter and/or vegetable oil.
  • If a range of liquid was given for preparation, I used the minimum quantity listed and added more liquid if necessary.
  • If a standing time was specified in the instructions, the batter was left to stand for that amount of time.

Pancake Size

I did not follow instructions in pancake size. One-quarter cup of batter is a commonly-given quantity for the amount of batter to use per pancake. I find pancakes made from 1/4 cup of batter (or even a scant 1/4 cup) to be too large, so I used one of several spoons of approximately equal size, each holding about 2 tablespoons, to form the pancakes. All pancakes were cooked on a nonstick griddle, set to approximately the same heat setting each time. Only one type of batter was baked on the griddle at a time.

Finished Pancakes

Finished pancakes were placed onto a large plate and immediately sampled without any topping or garnish; at least half of each type of pancake was eaten plain. After a “plain” evaluation, pancakes were drizzled with a Grade B maple syrup and evaluated again; at least half of a pancake with syrup was consumed. No more than three different types of pancakes were tasted in one sitting.

Refrigerated Batter

Out of curiosity, I did refrigeration checks on some batters. After evaluating pancakes from these batters when they’d been freshly made up, I covered the batter tightly and placed it in the fridge for no longer than 24 hours. The exception was a batter from Polly’s Pancake Parlor, as the package noted that the batter could be kept in the fridge for up to 2 days. Although the package also states that the batter can be frozen, I did not try this. Where I did a refrigeration check, it’s noted in the evaluation of the mix.

Now, on to the findings.

Continue To Page 5: General Findings

Go To The Article Index Above

 

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