What is a deal breaker is the quality of pancake it produced. You don’t need an egg, although you are free to add one. All you really need is water. After mixing, you’re supposed to let it set for 5 minutes before pouring onto the griddle. The pancakes cooked up fine, but the finished product is much more like a mutated crepe than a pancake. Pancakes should be fluffy, not spongy. The flavor is okay, but the texture just overrides the okay flavor to provide a disappointing taste experience.
I tried different variations — using milk instead of water both with and without egg — all to no avail. I have a mind to try using a little oil, no egg, and water. But I’m not very hopeful. My experience thus far has certainly been far below expectations. I’m still sold on King Arthur flour, as I continue to experience great baking with it. But their pancake mix? No thanks. I’ll pass and stick with my Krusteaz, a wonderful product from Seattle that has never disappointed me. If it’s not broke, don’t try to fix it.
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