Has anyone ever baked a cake with pancake mix? How did it turn out?
Can you please share your recipe? Thanks!
Ever baked a cake with pancake mix?
Replies to this discussion
This is one which was popular while I was a child:
I haven't had it in years, but this is the recipe from the back of the box of Bisquik, which I can't tell you whether it's different from other pancake mixes, but I doubt it. I think I remember someone saying that Bisquik is just flour fat and salt, but that's easy enough to look into.
I'm sure lots of people have fun ideas to share with you.
bisquik has a website that has lots of their old recipes...you might find what you want there....i think the one gina mentioned is
It is pretty similar, Mumpy. The Velvet Crumb Cake has a gooey coconut-caramel nut glaze...I looooved that stuff!
Thanks GinaG! I certainly appreciate you pointing me in the right direction.
Thanks Mumpy! I will check out this link as well;)
This thread really caught my eye. I've made and enjoyed the Velvet Crumb Cake forever, it seems.
I have two favorite little cookbooks: One is "Betty Crocker's Good and Easy Cookbook", bought in 1958, which is falling apart from usage, and the other is "The Bisquick Cookbook" from the early 60s, which was 79 cents. Both have the Velvet Crumb recipe. For many years, that was my 'go to' recipe for just the best Pineapple Upside Down Cake.
The Bisquick book has no fewer than 16 variations for the Velvet Crumb Cake, in addition to the basic recipe! Will have to dig it out again, and try some of the others: Velvet Fudge Cake, Chocolate Chip Velvet Crumb Cake, Butterscotch Meringue Cake, Graham Cracker Velvet Crumb Cake, and ... Oh, my!! Those are just the beginning!!
My mouth is watering! And yes, apparently there ARE different recipes for the velvet crumb cake and i quite agree the older one is better.
I do have my mother's Betty Crocker AND Bisquick cookbooks. Isn't it a kick to see the drab, retro food porn? The Betty Crocker book I have is a three-ring binder book. Yours?
I can't say as I have (ever baked a cake from pancake mix), but I did try to make pancakes from Bisquick awhile back, and they were truly NASTY. BLEAH! Chemically tasting and flat. Horrible.
I've made pancakes most recently always from scratch, but growing up I made them about 50/50 from scratch or using Aunt Jemima pancake mix, and the Aunt Jemima did NOT taste anything like those Bisquick pancakes.
I got a giant box of Bisquick to make an Indian desert called gulab jamun, but my son doesn't like those as much as I do so I have all that Bisquick left and no clue what to do with it. Pancakes are right out, and I've made biscuits with it in the past which I also found to be execrable. I love gulab jamun but I can't eat that many by myself, LOL!
I wonder if you have a box that may have gone rancid. It has oils in it. Might that explain the chemical taste?
If it has an off-flavor, why use it? But if it seems to be okay, there are many uses for it, being mostly flour.
I doubt it. I've never liked Bisquick for anything other than Gulab Jamun, in ohhhhh, 45 years or so? I'd never tried it for pancakes until recently. It's not an off rancidy taste, and there's no rancid odor. Gulab jamun are the same as usual. it just makes nasty pancakes. At least to my taste.
Are they donuts?
Oh, you mean the gulab jamun? Not exactly. But sort of. It's a batter made of some of the bisquick and a whole heapin' lot of powdered milk, some cardamom. It's usually about 1 part flour/bisquick to 2 parts powdered milk, occassionaly I've seen recipes where the ratio is as high as 1 part flour to 4 parts powdered milk.
It's traditionally made by slowly cooking milk down until it forms a paste. Since we're talking water buffalo milk which is some ungodly high percentage of butter fat (like 10 to 13%), this is difficult to reproduce here with cows milk. WB milk is also higher in total protein (5% vs 3%) and total milk solids (21% vs 15%), so trying to cook cows milk down to a paste like this is REALLY hard, very time consuming, more prone to scorching, and just generally a PITA. So expat Indians came up with other ways to do it, and, TA-DA, the Bisquick-Powdered Milk Gulab Jamun is born!
So you make a thick batter with this, roll it into balls, deep fry those, then soak them in a rose-water and cardamom scented syrup.
So, not doughnuts - no yeast - but doughnut-ish.
They sound absolutely delightfully devine, especially with rose-water, which to me is just a hair shy of the heights of Nirvana: It is most magical.
It also sounds like the perfect comfort food to soothe the soul those days you suspect the universe has plotted against you...