Is it magic, highly advanced science, or just a bunch of chemicals?
By Rebecca Firkser Updated February 13, 2018
what's in just-add-water pancake mix?
Credit: Photo by Kristin Lee via Getty Images
Sometimes you wake up with limited ingredients in the fridge and a rampant pancake craving. Your stomach's all like, There’s no time to walk to the diner! I need pancakes NOW! Soyou reach for the just-add-water pancake mix, a pan, and water. You’ve got this.
If you’ve ever made pancakes from scratch (or even from a standard baking mix like Bisquick,) you know pancake batter needs fat like oil, butter, or egg yolk (sometimes all three) in order to get a rich flavor and tender texture in the final products. So how exactly does just-add-water pancake mix even work? It varies according to brand, but some just-add water pancake mixes contain dehydrated fats like powdered butter, powdered milk or buttermilk, and egg powder. Others rely on additives like chemical emulsifiers and proteins.
Technically, it’s possible to make a pancake without oil, butter, eggs, or milk by using leavening agents like baking powder; thickeners like potato and arrowroot starch or guar and xanthan gum; or non-dairy eggs made from flax or chia seeds. However, the ingredients list on a typical package of just-add water pancake mix is highly unlikely to be so simple.
A popular brand of just-add water pancake mix is Aunt Jemima Buttermilk Complete. This just-add-water mix is a blend of dry ingredients like flour enriched with niacinamide, thiamin mononitrate, riboflavin, and folic acid (all forms of Vitamin B), sugar, salt, and leavening agents like baking powder and baking soda. The mix also contains wheat gluten, the protein derived from wheat, and a small amount palm oil (a vegetable oil with a complicated sourcing history used in many American packaged products) that is likely absorbed into the ingredients. Then comes a powdered fat: dried buttermilk, a dehydrated version of the real deal that, incidentally, is a revolutionary ingredient to have on hand at all times. Unlike liquid buttermilk, the powered version will stay fresh in the fridge for months.
As with many packaged mixes, Aunt Jemima just-add-water pancake mix also contains a hefty amount of additives and preservatives. This mix includes dextrose (a corn-based sweetener,) calcium carbonate (a dietary calcium supplement,) corn syrup solids (the sweetener in powdered form,) sodium caseinate (a biochemical name for casein, a milk protein used as a food additive to affect texture and flavor), mono and diglycerides (emulsifiers), lactic acid (a synthesized version of natural fermentation occurring in some foods used as a preservative and flavoring agent,) dipotassium phosphate (an additive used to enhance cooking performance,) tocopherols (semi-synthetic versions of Vitamin E used as preservatives,) and sodium metabisulfite (a bleaching agent used as a preservative).
Ultimately, the unsavory elements of Aunt Jemima just-add-water pancake mix are preservatives, additives, and extra sweeteners—all standard ingredients incorporated into most packaged foods. If you still crave the simplicity of the just-add water pancake mix, look for natural versions of the mixes, or better yet, pick up some powdered buttermilk and make your own.
I'm an enthusiast with a deep understanding of food science and ingredients. The article you provided discusses the composition of just-add-water pancake mix, and I'll break down the key concepts mentioned.
The article explains that traditional pancake batter typically requires fats like oil, butter, or egg yolk for flavor and texture. Just-add-water pancake mixes, however, achieve this without the need for additional ingredients. Some brands use dehydrated fats like powdered butter, powdered milk or buttermilk, and egg powder. Others employ additives such as chemical emulsifiers and proteins.
For instance, Aunt Jemima Buttermilk Complete, a popular brand mentioned, includes a mix of dry ingredients like flour enriched with B-vitamins, sugar, salt, leavening agents, wheat gluten, palm oil, and dried buttermilk. It's interesting to note that the powdered buttermilk serves as a long-lasting alternative to liquid buttermilk.
Additionally, the article highlights the presence of various additives and preservatives in these mixes. Aunt Jemima's mix contains dextrose, calcium carbonate, corn syrup solids, sodium caseinate, mono and diglycerides, lactic acid, dipotassium phosphate, tocopherols, and sodium metabisulfite. These elements serve various purposes, including sweetening, enhancing texture, and preserving freshness.
The article suggests that while some may find these additives unsavory, they are standard in most packaged foods. For those seeking a simpler option, natural versions of just-add-water pancake mixes are recommended, or alternatively, one can make their own by incorporating ingredients like powdered buttermilk.
If you have any specific questions or if there's a particular aspect you'd like more information on, feel free to ask!
