I like thin cakes, too, and want real butter and maple syrup. A cup of flour, a quarter to half teaspoon of salt, a scant teaspoon of baking powder, an egg, a teaspoon plus of vanilla, a couple of teaspoons of turbinado, and over a cup of milk or buttermilk…enough to make a half cup of batter into an 8-10" cake about 1/8" thick. Plugra salted butter and grade B syrup (on the old scale).
Yes. We dont eat pancakes or waffles often, but the Kodiak mix is really good!
1 Like
My kiddo loves pancakes, even on weekday mornings. I use whatever buttermilk pancake mix (usually Aldi, Hungry Jack, etc). I use some milk or buttermilk instead of water, a bit of sugar, and some sour cream. To really gild the lily I sometimes add melted butter. Homemade are best but these are very good.
4 Likes
RE: add-ins.
To really make uber rich pancakes, try adding an extra egg yolk (just the yolk), some carbonated water, and malted milk powder.
2 Likes
The pancake is just the vehicle for the maple syrup and the butter!
1 Like
And for crisper waffles substitute corn starch for a quarter of the flour.
1 Like
Check this out - Krusteaz wins, followed by Bisquick. King Arthur scored poorly.
3 Likes
I tried Krusteaz last weekend for Father’s day…although I added an egg…and cream. 
Husband said they were good.
3 Likes
Snoqualmie Falls pancake and waffle mix, available in grocery stores. Make it with cultured buttermilk. Proven success for outfitting and big groups. Best with homemade huckleberry syrup.
2 Likes
And vegetable oil for half the butter
I added buttermilk, sour cream, a bit of half and half, and vanilla to Aldi mix this morning and they turned out horribly. Too sour. Either too much buttermilk or maybe the half and half had soured. 
1 Like
Even though I found some Pearl Mills (FKA Aunt Jemima ?) secreted away, I decided to give Krusteaz another go for husbands dinner. Doctored up a bit with milk, an egg, melted butter and buttermilk powder because I am way more into it at 7 PM, than I am at 7 AM.
4 Likes
So over the last two months I’ve tried several store bought pancake mixes. I wasn’t impressed with any. They lack the buttermilk flavor of the pancake mixes of yesteryear. Just like Unilever screwed up my childhood favorite Breyer’s ice cream, BIG FOOD probably tampered with the formulations to save a few cents. Do you think that using buttermilk instead of water would improve them?
4 Likes
Absolutely. Either fresh or the dried SACO buttermilk would work.
2 Likes
What’s the saying, ‘you can’t go back home’? It pains me when I can’t experience the tastes of yesteryear.
I have to say hands down, Snoqualmie Falls Lodge brand pancake mix ( from the grocery store) is my go-to and I make it with plain old store brand (Food Club?) buttermilk. Sometimes half buttermilk and half other milk (2% or oat). To me, it tastes, looks and feels like the mix from younger years; I have no idea what brand was used then. I use SFL mix for regular old thin waffles (not the Belgian type), too.
1 Like
I think that Food/Taste Memory is a very difficult thing to reexperience. We change both physically and mentally. So our memories do not always line up with current selves. Think of all the things you may have loved as a child e.g. for Me “Spagehttios” 
Absolutly revolting as an Adult.
4 Likes
For a moment here I thought you were channeling / parodying another poster who was booted.
5 Likes
For sure! Cheap chocolate for me, now.
2 Likes
But Taco Bell was so good …
1 Like
I live on the east coast and don’t see it @ any of the local grocery chains. Amazon has a 5# bag for $25.00. That seems excessive. What do you pay? Thanks!
