You know how they claim certain store-bought shortcuts are so good there’s no reason to try from scratch? They lie. Exceptions are limited to puff pastry, Pillsbury Crescent Rolls (because you want them to taste like Pillsbury crescent rolls, not real rolls) and, now, Bob’s Red Mill 10 Grain Pancake Mix.
Fluffy and filling with just a hint of satisfying whole-grain grit, these pancakes take 5 minutes to make. No harder than Bisquick, but way better tasting and much more nutritious. Follow the “Bob’s Way” recipe on the back for a memorable Sunday morning.
The trick to making any pancake extra fluffy is separating your eggs and beating the whites into stiff peaks. A hand mixer gets it done in 2 minutes.
Combine the egg yolks, oil, milk and pancake mix then gently fold in the whites. Looks gross but this is always a fun step when you’re the one doing it. Stop folding before the batter become homogenous. You want to see pillows of foamy whites throughout.
That’s the layman’s poetic way of saying it. It really looks like lumps of curdled cheese. But it feels light and pillowy. You’ll have to trust me until you make them yourself.
Hello there, puffy pufferton. Can’t wait to eat you with warm maple syrup.
Here’s the recipe straight from the bag.
Bob’s Way 10 Grain Pancakes
Makes about 8 medium pancakes
2 eggs, separated
2 tablespoons oil
1 cup Bob’s Red Mill 10 Grain Pancake Mix
Scant 1 cup milk
Butter for browning
Beat egg whites until stiff. In a medium bowl, mix together the remaining ingredients until just combined. Gently fold in the egg whites.
Heat a large skillet over medium-high heat. Add butter then, when it foams, gently drop in your pancake batter. Cook until bubbly then flip and cook until done. Enjoy with more butter and warm maple syrup.