Pancakes are not unhealthy by themselves but when you add butter and syrup to the pancakes or sugar then the pancakes can become unhealthy.
Also the refined flour that pancakes are made from can be bad for your health though due to the lack of nutrients and it's ability to cause blood sugar spikes.
Pancakes are healthier than French Toast as a stack of pancakes contains 500 fewer calories than a plate of French Toast does.
Also pancakes contain around 20 less grams of sugar unless you add a lot of syrup.
Pancakes also contain 78 percent less saturated fat than French Toast.
The reason restaurant pancakes taste better is because restaurants use griddles that are professional grade which has even heat which cooks the pancakes better and crispier which is not able to be done at home.
Pancake mix can be used for up to 1 to 2 years after the expiration date as long as it has no mold or bugs and has been kept sealed.
You can use expired Bisquick or other expired pancake mix as long as it has no mold or bugs in it.
Expired Bisquick is not as fresh and the pancakes may not turn out as good but they are still safe to eat.
It is OK to eat expired pancake mix as long as the pancake mix has no bugs in it or has no mold.
Just because the pancake mix is expired it does not mean it's actually bad.
An extra egg added to the pancake batter and pancakes makes the pancakes rise better and helps hold the bubbles.
Pancakes rely on eggs in the batter to provide the necessary additional structure that is needed to hold the bubbles and allow the pancakes to rise when they cook.
However adding too much egg can make the pancakes more dense and custard like and not enough egg can make the pancakes drier and more biscuit like.
Pancakes are better with milk instead of water as the milk makes the pancakes richer and creamier in taste than pancakes made with water.
To make added water pancakes taste better by adding some pancake syrup to the pancake mix, adding nutmeg, cinnamon, pumpkin pie spice or ginger.
You can also top the pancakes with some cinnamon or whipped cream.
If you put syrup in pancake mix the syrup gives the pancakes a little extra flavor and sweetness.
However adding too much syrup to the pancake mix could make the pancakes too sweet.
The amount of water you add to pancake mix is for every 1 cup of pancake mix you add 3/4 cup of water.
For 7-8 4-Inch Pancakes: 1 cup mix, 3/4 cup water; 14-15 4-Inch Pancakes: 2 cups mix, 1-1/2 cups water; 21-23 4-Inch Pancakes: 3 cups mix, 2-1/4 cups water. Important: Water level may be varied depending on desired thickness of pancakes.
You can use milk instead of water in Krusteaz pancake mix.
Or if you don't have regular milk you can also use oat milk or other milk substitutes.
The milk will make the pancakes taste better.
You can add milk and eggs to Krusteaz Pancake mix.
Whisk the Krusteaz pancake mix, water, milk and eggs until smooth.
The batter will be slightly lumpy.
Then cook the pancakes on a lightly greased griddle.
You should use oil for pancakes as butter browns too quickly on high heat of the skillet while oil has a higher smoke point which doesn't brown as quickly.
Canola oil or coconut oil or shortening or even clarified butter or ghee make good oils for cooking pancakes with.
You should add eggs to pancake mix as adding an egg to the pancake mix batter adds richness to the batter and makes for better pancakes.
You can make pancake batter as far in advance up to 4 days in advance.
You can make and refrigerate pancake batter up to 4 days in advance.
Make sure to keep the pancake batter in an airtight container before refrigerating it or place the pancake batter in a Ziploc bag or sealable piping bag.
The difference between pancake batter and waffle batter is that waffle batter contains more sugar, eggs and butter than pancake batter.
This makes waffle batter richer with higher fat content than pancake batter and pancake batter contains more milk than waffle batter.
Pancake batter goes black as a result of oxygenation which is harmless.
Pancake batter will keep for 3 days, refrigerated.
Little black dots may form on the batter's surface on days 2 and 3 — they're a harmless result of oxygenation.
Just stir to combine. Add mix-ins such as nuts, fresh or dried fruit, or chocolate chips to the batter just before cooking.
And too much oil in the pan is the culprit behind pancakes that are splotchy brown rather than evenly golden from edge to edge.
People who've made pancakes have all experienced the annoying phenomenon of having the first batch of pancakes turn out splotched with brown spots, while subsequent batches come out evenly golden.
The signs that pancake batter has gone bad are.
There's mold or wet clumps in the package. That's a sure sign moisture got it.
It smells moldy or off in any other way.
The package has holes or there are some dead or alive pantry pests in the mix.
You stored an open mix unsealed for months.
Standard pancake batter (made from flour, milk and eggs) should last for between two to four days when stored in the refrigerator, depending on the expiry date listed on your milk and eggs.