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A Pancake Mix Primer

When it comes to buckwheat or buttermilk, what do certain ingredients in pancake mixes bring to the table?

By Keith Mulvihill
pancakes in a panAntonis Achilleos

 

Buttermilk: Originally the residue of butter production, it's now made by adding a bacteria culture to skim or low-fat milk. More acidic than regular milk, it produces more gas bubbles―and light, tender pancakes.

Buckwheat: The dark seed of the buckwheat plant (an herb, not a grain) has a heartier flavor, higher-quality protein, and more B vitamins, calcium, magnesium, selenium, and manganese than bleached white flour does.

Corn flour or cornmeal: It adds a subtle sweetness and a chewy texture.

Flaxseed: The seed of the flax plant is loaded with omega-3 fatty acids―good for heart health―and gives pancakes a nutty flavor.

Multigrain: Wheat, corn, oats, and other grains lend texture, flavor, and fiber. But some people find the pancakes just plain chewy and heavy.

Whole wheat: This fiber-rich flour has extra B vitamins, vitamin E, iron, magnesium, phosphorus, and zinc. Unfortunately, it makes a heavy pancake.

Read More About:Food

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Broccoli

Broccolini is a cross between conventional broccoli and Chinese broccoli. It’s slightly sweeter and more tender than its relatives. If you substitute conventional broccoli in this recipe, cut it into long spears before cooking.