Pros: Great mix and it always comes out perfect.
Cons: Sometimes it gets lumps in the mix then it takes a little longer to beat.
When we owned our restaurant one of the biggest sellers were pancakes. We used to buy the wholesale size packets and make it by the bucket load.
Len and I still enjoy pancakes and I have purchased the pancake and waffle mixes. However, my favorite one is "Jiffy baking mix". Now at the top of the page it states "Jiffy biscuit baking mix", but the picture at the side of it is the same at the product I am reviewing. So I am hoping that you will not rate off topic because you can make biscuits from this mix.
I use this product for making pancakes. Len loves the thicker pancakes and I like mine just almost like crepes. I put about a quarter of the box of mix into a large bowl (10 oz.) and then add milk. I continue to add milk and beat the mixture with a fork until it turns into a creamy mixture. Sometime the mix clumps together and forms lumps. I then let it sit for as long as possible. When we had the restaurant our batter always sat for 2 hours before we used it.
I then heat my griddle to 250 degrees with a tiny bit of oil. I use canola oil but you can use any kind. The mixture has thickened and when I pour it onto the griddle it is thick and slowly moves from the center to create a perfect circle. I cook one side and then flip it over and brown the other side. I do the same with Len's second pancake.
I add more milk to the mixture and use it immediately for my pancakes. When I pour it the mixture runs on the griddle and just coats the middle. The pancake mix doesn't really rise like Len's big fluffy pancakes and that's the way I like them. He has his pancakes with sugar free syrup and I have mine with sliced fresh strawberries.
The other time I use the Jiffy baking mix is for dumplings. I never measure ingredients and I know that is because I had a restaurant and you just know what consistency you need. I put a third of a bowl of Jiffy baking mix into my bowl and add milk until I have a thick mixture. Again I let them sit for up to 2 hours. The mixture rises up to two thirds of the bowl. When my stew is cooked I put the heat up to high and have it bubbling really well. I then drop in a quarter of the mixture at a time. I leave the dumplings bubbling for 4 minutes and then turn them for a further 4 minutes. These are the lightest and fluffiest dumplings I have ever tasted.
Now with this mix you can make cookies, muffins, biscuits, fruit cobble, meat roll, coffee cake, cinnamon rolls, pancakes, waffles, and dumplings. You can go to their website for the recipes at www.jiffymix.com. I did check out the website and found out this little bit of history:
"In 1930, Mabel White Holmes created "JIFFY" Baking Mix, America's first prepared consumer mix product. She would always say, "It's so easy even a man could do it." Today, there are 21 retail products for consumers. JIFFY Corn Muffin Mix is America's favorite muffin mix."
Serving size a quarter cup (32g/1.1 oz.)
Calories from fat 40
Total fat 4.5 g.
Saturated fat 1g.
Trans fat 1g.
Cholesterol 0 mg.
Sodium 310 mg.
Total Carbohydrate 21g.
Dietary fiber less than 1g.
Sugars less than 1g.
Bleached wheat flour, vegetable shortening (partially hydrogenated soybean and/or cottonseed oils), contains less that 2% of each of the following: salt, dextrose, anhydrous mono-calcium phosphate, baking soda, shey, soy protein, calcium casinate, dicalcium phosphate, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid. Contains wheat, soybean, milk.
I purchased the 40 oz. box of Jiffy baking mix for around $1.50 in Wal-Mart. To me this is a great deal. When we go out for pancakes in a restaurant we never get them how we both enjoy them and pay a lot of money for something you can make at home for pennies.