When I first saw the Organic Batter Blaster, I really wanted to die. I mean, pancake batter in a jar? Yikes! Then I started researching it a little bit…I have to admit that I’m impressed that the entire container, lid and all, is recyclable and that there is neither corn syrup nor hydrogenated oils. I’d much rather spend five minutes throwing together my own mix of pancake batter (and save about $4), but when pitted against Bisquick or Eggos, I have to admit that the ingredient list is far better.
So, though I’d rather you make your own (most definitely!), given the competition, it’s the best one out there. Again, only if you really can’t possibly spare the time and money to blow…
KitchenNut Pancakes
1 cup flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
1 large egg
2 tablespoons unsalted butter, melted (butter is best, but oil could be used)
Whisk dry ingredients together in medium bowl. Whisk wet ingredients (room temperature, of course!) together in small bowl. Add wet ingredients to dry mix and gently mix together, leaving some streaks of flour. Allow to rest. Meanwhile, heat nonstick skillet or griddle on medium for five minutes. If you like a crispy exterior, brush griddle with oil or melted butter just before portioning onto skillet.
When pancakes are done, rather than placing straight on plate, I suggest to place on a cooling rack to allow some of the steam to escape, rather than puddle underneath, causing texture to become gummy.
I like to mix up this batter into reusable, recyclable containers and keep them in my pantry. Thus, when I am in a hurry in the mornings, it doesn’t take much longer to mix the wet and dry, than tilting a can, all while saving a few bucks. :)