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During our cross-country drive en route to Pittsburgh, we stopped in Rawlins for the night and had breakfast the next morning at Penny's.
Oh. My. Goodness.
It was SO GOOD.
Luckily, I ordered a side of pancakes and found myself in quick-bread heaven.
The pancakes were fluffy; the butter soft and salty. The syrup poured and the pancake gently deflated beneath its weight.
You guys, I've literally spent four years trying to recreate that pancake experience.
And I'm pretty darn close.
The amazing thing is that I didn't have to reinvent the pancake; the tools are right there at Costco for our collective convenience.
You start with good old pancake mix; Krusteaz and Kodiak Cakes.
Yes, you need both; magic happens when you put these together.
Kodiak Cakes, by the way, costs much, much less if bought from Costco.
Start with 1/2 cup of Krusteaz mix.
Then add a heaping 1/2 cup of Kodiak Cake mix. The proportion is important; more than half of the mix needs to be Kodiak. The more Kodiak you add, the fluffier the pancake will be.
Too fluffy, however, and the texture gets gummy. Better stick with that heaping 1/2 cup.
Then add about 1 cup of water. Sometimes I add a little more; you want a thick batter that still can be poured.
Mix until batter is incorporated with no dry streaks. As always with quick bread, do not over-mix since that will dry out the final product.
To the frying pan!
Cook on medium-low heat. Too hot and the outsides will be tough; too cool and the pancake's interior will be underdone or gummy.
Medium-low heat, folks.
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| This one's ready to flip |
Since the batter is so thick, you won't see the traditional bubbles popping to signal completion. Instead, look for the pancake to begin having a lumpy texture with perhaps a few bubbles forming.
Usually, this takes about two minutes.
I tore this in half so you can see the thick, fluffy texture. This here is an amazing pancake.
-Jenna
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