Blue corn pancakes. Photo courtesy of Cooking Post.
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Whole Grain & Multigrain Pancake Reviews
Byrd Mill Pancake Mix
Cooking Post Tamaya Blue Blue Corn Pancake Mix (3) Cook-in-the-Kitchen
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 of the pancake mix brands, go to Page 1 of the complete article or continue to the next page of reviews.
Pancake Mix Reviews:
Byrd Mill Pancake & Waffle Mixes
Both mixes come in a sealed plastic bag inside a printed paper box. ByrdMill.com
- Buckwheat Pancake Mix. Grain mix: buckwheat flour, whole wheat flour. When prepared according to package directions, batter was somewhat too thick: I had to thin it with water. Very good rise, excellent browning. Finished pancakes have a nice texture—not too gummy or fluffy. Batter and pancakes are the brownish-gray typical for buckwheat. They had a moderate buckwheat flavor and were very good with syrup.
- Old Mill Pancake Mix. Grain mix: whole wheat flour, cornmeal. When prepared according to package directions, the batter is quite thick but can be worked with. There’s a very good rise and fine browning. The finished pancakes are on the fluffy side, with just a bit of texture, and are good with maple syrup.
Cooking Post Tamaya Blue Corn Pancake Mix
Grain mix: whole grain blue corn meal, whole wheat flour. The instructions give a range of liquid, but even when prepared according to package directions with the higher quantity of milk, the batter was too thick after the 5-minute standing period. There’s an excellent rise and nice browning. The finished pancakes are quite dry (cornmeal pancakes tend to be on the dry side to begin with), with the typical purplish-blue color expected from blue corn pancakes. They’re very good with maple syrup—but make sure you have something to drink to balance the lack of moisture in the pancakes. CookingPost.com
All mixes from this company are labeled “all natural” and are certified kosher by The Union of Orthodox Jewish Congregations. CookInTheKitchen.com
- Buckwheat with Maple Pancake Mix. Grain mix: buckwheat flour, wheat flour. Made with water, the optional egg and optional oil. When prepared according to package instructions, the batter was of a great consistency. But despite instructions to “mix with as few strokes as possible until batter is smooth” and my use of a whisk, there were still lumps in the batter. Good rise, but very little browning. The finished pancakes were slightly tough (I probably overmixed the batter trying to get it smooth), with a pale color and very mild flavor. As opposed to the very heavy-flavored buckwheat pancakes tasted thus far, I’d never even have guessed that these were buckwheat. They were good with syrup.
- Great Grains Pancake Mix. Grain mix: wheat flour, corn flour, rye flour. Made with water, the optional egg and optional oil. When prepared according to package directions, the batter was so thin I had to add more mix to it. A good rise, but very little browning. The finished pancakes were slightly salty and didn’t have much of a grain presence, but were good with syrup.
- Whole Wheat with Maple Pancake Mix. Grain mix: whole wheat flour, rye flour, corn flour. I made them with water, the optional egg and optional oil. When prepared according to package directions, the batter was so thin I had to add more mix to it, and, although I used a whisk, I couldn’t get the batter smooth. A good rise, but almost no browning. The finished pancakes were slightly gummy and otherwise not distinguished, but good with syrup.
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