Pancake 101

When we built our new kitchen, Thomas was BEGGING me to get a range with a griddle. I said fine under 1 circumstance… he would take on a pancake breakfast once a week. I mean… how cute will it be when Poppy starts eating pancakes made by her dad. I KNOW, I KNOW. I have a vision and I’m going with it. 

 

Rather than let Thomas make an absolute mess of the kitchen with trying to find every ingredient to make a mix, we’re keeping things easy with Krusteaz pancake mix. It’s hands down the best mix on the market and spoiler alert… I used to use it every weekend when I would do big brunches as a private chef! You want me to make brunch for 40+ people (pre-covid days) you better believe I was taking a helping hand! 

The Krusteaz pancake is fluffy, easy and whips up in mere seconds! Truly a classic pancake and perfect on its own. IF you want to get fancy and add in some bonus flavors… below you’ll find my favs and some hot tips and tricks. 

Krusteaz pancake mix on its own just requires you to add water and stir. The directions are on the back of the package but to keep things streamlined here’s the run down…

2 cups of mix + 1 ⅔ cups water

A few alternatives to water:

• Almond milk
• Oat milk
• Dairy milk
• Coconut milk

Once you’ve got the pancake batter ready to roll, you can throw in a few extra things like:

• Strawberries
• Blueberries
• Raspberries 
• Blackberries
• Chocolate chips
• Sliced bananas
• Shredded coconut 
• White chocolate chips… I mean, the possibilities are endless! 

Then all that’s left is to cook it up! Snag a non-stick skillet, and heat it over medium-low heat. Use a ¼-cup measuring cup and scoop out the batter and drop it onto the skillet. 

After the pancakes form little bubbles on top, I flip it and cook it on the opposite side for about 30 seconds. Voila! Add butter and maple syrup and you’re in business. Happy pancaking!