My mom has had this mix in her basement for awhile. It sounded so tasty but the instructions, or lack thereof left her a little confused. She brought it to me.
I figured there was flour, sugar, levening and spices in it. I wasn’t positive if there was any fat yet. Sometimes they add it and sometimes they tell you to. So I decided the safe thing to make was pancakes! We added a little pumpkin, a few eggs and some sour milk (with baking soda to counteract the acid in the milk.)
Wow! These were the best pancakes ever!
I love how you experiment with food!
Why do you need to use baking soda to counteract an acid?
Thanks!
Theresa,
That’s a great question. You don’t have to, but the acid in the sour milk makes that off flavor that we assiociate with sour stuff. Adding baking soda (about a teaspoon per cup of sour stuff) neutralizes that strong flavor. In the process it also creates salt and gas. So with baking soda/acid you can reduce the amount of salt in a recipe and expect light and lofty baked goods.
Angela, that package is a riot! I laughed so hard! Where did your mom find that! And by the way, “This is where the comments would go. This is where the comments would go. This is where…”
That’s hilarious – the packaging. Gotta love it.
I’d have thrown it out. Awesome that you’re waaaaay smarter than me and turned those horrible instructions into yummy pancakes. That’s why you’re The Grocery Shrinker and not me.
That package is hilarious! Where did your mom get a “sample” bag of that mix? Your pancakes sure sound tasty 🙂