Hi all!
Sorry if Im posting in the wrong section, I wanted to know if anyone has tried Southeastern Mills Buttermilk Pancakes … omg they are super delicious. The texture isn’t spongy, it’s more cakey I would say? It kinda sticks in your mouth? and I have been trying to replicate them. What can I put in a simple pancake recipe from scratch, to give them a cakey, texture?
I have no idea if their ingredient list would help! lol
Thanks !
I see this is made in Rome, Georgia. They probably use a flour grown in the South, similar to White Lily, which is a low protein all-purpose flour similar to cake flour.
If you can’t find a low protein Southern all purpose flour, I would use a cake flour (which is similar) in making the pancakes. That would contribute to a cake like texture rather than a bread like texture.
Like I said, it’s probably the the flour they are using in the mix. Use cake flour. It also has cornstarch, which would contribute to cake like texture and lightness.
The best option is to “make” the cake flour. Just switch out one tablespoon of flour with cornstarch per cup of flour, then whisk it together.
Taking out all the chemical names, the ingredients look like:
flour (Southern low protein all-purpose flour, or substitute cake flour, or cornstarch and all-purpose flour)
yellow corn flour (cornstarch - like Argo & Kingsford’s brands, etc)
shortening (soybean oil)
powdered milk?
dried buttermilk
sugar
baking soda and baking powder
salt
dried egg yolks
[i]Southeastern Mills Buttermilk Pancake Mix - Ingredients:
Bleached enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), yellow corn flour, shortening (partially hydrogenated soybean oil, lactose, dried buttermilk, mono and diglycerides, dried whey, sodium ailicoaluminate, sugar, artificial flavor), dextrose, sugar, leavening (sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), salt, dried egg yolks.[/i]
Light and Fluffy Pancakes
Ingredients
1 3/4 cups plus 2 Tablespoons all-purpose flour
2 Tablespoons cornstarch
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons granulated sugar
2 egg whites
2 cups buttermilk
2 eggs yolks
4 tablespoons melted butter
more butter, for greasing the pan or griddle
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Combine all of the dry ingredients in a small bowl. Whisk well to mix. Set aside.
Whisk together the egg whites and the buttermilk in another small bowl.
In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk
together until thoroughly combined.
Pour the liquid ingredients on top of the dry mixed pancake ingredients. Using a whisk,
mix the batter just enough to bring it together. Don’t try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle.
The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be
visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When
bubbles begin to set around the edges of the pancake and the griddle-side of the cake is
golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is
set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in
a warm place for 20 to 30 minutes.
Yield: 12 pancakes
Adapted from Alton Brown’s recipe.
Don’t have buttermilk on hand? Simply add 1 tbsp of vinegar to 1 cup whole milk and let rest for 10 minutes. Voila! Buttermilk!
You. Are awesome, THANK YOU. I’m gonna try this when i get some baking powder and kosher salt 
You can also substitute plain yogurt for buttermilk. If it’s too thick, thin it with a little milk or water.
You can substitute regular table salt for kosher salt. But kosher salt only weighs about 1/2 as much as table salt, so use only 1/2 as much table salt when substituting. In this case, substitute 1/2 teaspoon of regular table salt for the kosher salt in the recipe. Alton Brown likes to use kosher salt in his recipes.
The Pioneer Woman has a recipe for Perfect Pancakes that use cake flour. I haven’t made them, but here’s the recipe. (Some people have mentioned it uses a lot of baking powder. Maybe the 3 TABLESPOONS should be 3 TEASPOONS).
Pioneer Woman Perfect Pancakes
Ingredients
3 cups Plus 2 Tablespoons Cake Flour
1/2 teaspoon Salt
3 Tablespoons Baking Powder
2 Tablespoons Sugar
2 cups Milk
2 whole Large Eggs
3 teaspoons Vanilla
4 Tablespoons Butter
Extra Butter
Maple Or Pancake Syrup
Preparation Instructions
Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.
Sounds good! partly because I’m hungry, but thank 