This is not the first time I made pancakes with a cake mix. The first attempt was unsatisfactory. The batter was thin and eggy.
This recipe is much better. The texture of the pancakes was excellent. The recipe makes a ton of pancakes, so be prepared to feed a crowed or freeze some for future use.
I have made many pancakes in my life. I make them for breakfast, or course, and a quick dinner. I always seem to have the ingredients on hand. They are easy to make, and they're tasty.
Given how many pancakes I've made, I should never be nervous to flip the first pancake of the batch. Regardless, I am always a little anxious at the first flip.
I have had a few pancake flipping mishaps, but for the most part it has been uneventful. It is an unfounded fear that persists against logic.
The cake mix pancake recipe came from Duncan Hines. I added vanilla and chocolate chips. I used a white cake mix, but any variety would work. I didn't use the Duncan Hines brand either.
The ingredients for this recipe are 1 box cake mix. 1 1/3 cups white flour, 2 teaspoon baking powder, 1/2 teaspoon salt, 1/3 cup vegetable oil, 3 eggs, 2 1/3 cups milk, 1 tablespoon vanilla, and 1 1/2 cups chocolate chips. The recipe made around 20 pancakes.
I added the cake mix, all-purpose flour, baking powder, and salt into a large bowl. I whisked the dry ingredients together.
I added the oil, egg, milk, and vanilla extract into another bowl. I whisked the wet ingredients together.
I poured the milk mixture into the dry ingredients and stirred.
I stirred the chocolate chips into the batter.
I greased a hot skillet and added a third to a fourth of a cup of batter on the pan for each pancake. I cooked the pancakes over medium-high heat.
I flipped the pancakes when bubbles started forming near the center of the pancake and the edges looked dry. I cooked the other side of the pancakes for a few minutes.
As has been my recent custom, I served these pancakes with strawberry greek yogurt.
These pancakes had a wonderful texture. The were tender and fluffy. The batter was thick so the pancakes were fat and fluffy. I prefer thick, hearty pancakes.
They had a subtle cake and vanilla flavor. They were sweet and were studded with creamy and smooth chocolate chips.
The outsides were caramelized and brown while the instead was cake like and tender.
These pancakes were toothsome, comforting, and homey.
I ate these for almost a week, and they stayed fresh and soft the entire time. It's a good recipe that I will use again.