Change Your Pancake Mix for the Best Brunch at Home
I’m not one of those who go to brunch very often, but as soon as something is taken away from me, I wish it. Trashy bottomless mimosas, overpriced egg dishes and waiting in line (with other people!) All sound pretty appealing now, just like piles of bougie pancakes.
Fortunately, the life of a lazy person prepared me for this moment, as I have collected many tricks on how to spice up a store bought pancake mix.
Lumps mean fluff
You want the dough to be moist, free of large dry spots, but not to have lumps or bumps on it. The coarser consistency helps the batter trap the gases released during sourdough, allowing the pancakes to rise to the proper height. I tried this last Saturday and can confirm that while it goes against some of my more neurotic impulses, it definitely resulted in better, fluffier pancakes, which in turn resulted in a better Saturday.
Add some lemon zest and whisk
Just make a batch (about six or eight) of the pancakes as usual, pausing to mix the zest of a whole medium lemon with the dry ingredients before adding the wet ones. That’s all. That’s all you have to do. Stir the dough, leaving it lumpy , then fry in a skillet. The result is sunny tortillas with a light lemon scent and yellow fanfetti zest scattered throughout. They taste not fruity and sweet, but slightly floral and fancy.
Add cottage cheese
They are similar to ricotta pancakes, except for the spicier ones (and usually a little cheaper) …. The cheese brings in its own moisture, so you need to reduce the water a little. If you are using a box mix, take the amount of water you would normally add and halve it. Add as much cottage cheese, then add half of this water scoop (that is, a quarter of your original amount). Stir, rate, then drizzle on the last quarter serving until you have a batter.
Cut some candy
Obviously chocolates work better here than gummies. It melts in a batter, drips onto the surface of the pancakes and caramelises into toffee-like pieces. (It even turns the Three Musketeers — the worst chocolate — into something delicious.) It’s very good, but very powerful. You only need one mini-bar per cake, or one “jolly-sized” bar for two cakes. You might be tempted to chop up a whole bunch of bars and add them to your bowl of batter, but I would warn you against that. The candies are super sweet and you may want to add a simple boo in there to balance the sugar rush. Simply pour the pancake dough into the skillet as usual and then sprinkle with chopped chocolate.
Cut it up for pancakes
The amount of extra water you use will depend on your mixture, but just add an extra quarter cup until you have a batter that stays flat and runny when you pour it into this pot. You may need to test several. Eat waste. Fry them in whatever oil you like or whatever you have on hand. From butter, pancakes become more variegated; A small lump of vegetable or other neutral oil in a non-stick skillet makes the crepes more uniform. Make a whole bunch of them.
Make a thicker omelet
There were some structural and textural differences between the pancake omelet and the traditional omelet, but it was bouncy and (a little) spongy rather than fluffy. But it normal. Culinary semantics aside, the omelet is enjoyable. It is pleasant to the touch, it is a little sweet, and a little color that it takes on the outside, it tastes toasted rather than burnt. Plus, it was slightly more sturdy during cooking, easier to flip and fold than any other omelet I’ve ever made.
If none of this cures your brunch cravings, just add more mimosas or perhaps a cocktail from a jam jar . Besides people, brunch makes booze.