Ingredients
Method
- Whisk the eggs and milk together in a bowl before adding the mix. Combining the wet ingredients first means far fewer stirs later.
- Add the Kodiak mix and stir just until it comes together. Stop while there are still lumps; they cook out. Overmixing develops the gluten in the whole wheat flour and makes the pancakes tough.
- Let the batter rest 10 minutes at room temperature. The leavening starts working and the whole grain flour hydrates, so the batter thickens noticeably.
- Heat a nonstick skillet or griddle over medium heat and grease it lightly. Test it by flicking a few drops of water on the surface; they should sizzle and evaporate.
- Pour about 1/4 cup of batter per pancake and leave it alone. Don't spread it with the back of the spoon, which flattens it before it can rise.
- Cook 2-3 minutes, until bubbles form across the surface and the edges look set rather than wet. Flip once and cook another 1-2 minutes until golden. Serve hot.
Notes
Kodiak's ratio is 1 cup of mix to 3/4 cup of liquid, but that assumes mix and water alone. An egg is roughly a quarter cup of liquid, so adding eggs without reducing the milk gives you a thin batter and flat pancakes. That's why this uses 1 cup of milk for 2 cups of mix rather than 1 1/2.
Ratio reference: 1 cup mix to 3/4 cup liquid is standard, 1/2 cup for thicker pancakes, 1 cup for thinner.
Protein per serving: 15 g with water, 18 g with milk, 21 g with milk and an egg.
Don't skip the 10-minute rest. It's the highest-return step in the recipe.
The box calls for medium-high heat or 375 degrees F. On many home stoves that browns the outside before the center sets, so medium is more forgiving.
Add chocolate chips or berries after pouring the batter onto the griddle rather than stirring them in, so they don't weigh the batter down.
For waffles, use the same ratio and add 1 tablespoon of oil per cup of mix.
To freeze, cool completely, stack with parchment between each pancake, and bag. Keeps about 2 months. Reheat in the toaster for a crisper edge.