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Get the frozen pre-made meal or just make it yourself? (lemmy.world)

submitted 1 week ago by [email protected] to c/[email protected]

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I have this argument with my wife often. I like to cook, and for me cooking is more than taking frozen meatballs and dumping them into a pan full of jar pasta sauce. I would rather make the sauce, maybe have some meatballs made in advance. My wife seems to think that pre-made stuff or mixes are the way to go. I would rather just make pancakes scratch, which isn't hard, where she would rather I just open the mix, add water, and make the food. But I do agree that having a frozen lasagna is better than taking the full effort when I just want to get dinner going. So where are your eat the pre-made vs make it from scratch?

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[–] [email protected] 7 points 1 week ago* (last edited 1 week ago) (8 children)

Pancakes definitely don't matter

Hard disagree. I don't want 1/2 C of high fructose corn syrup, emulsifiers and preservatives in my pancakes, thanks!

1.5 C flour, 1/2 Tsp salt, 3 Tsp baking powder, 1 egg, 1/4 C butter, then whole milk until you get the consistency you like. Best pancakes ever. People who need pancakes to basically be a vehicle to pour pure sugar into their mouth haven't had good 'cakes.

[–] [email protected] 4 points 1 week ago (2 children)

Tell me more.

I'd like to make these pancakes you describe. I'm assuming you melt the butter first before mixing it in? Roughly how much milk is a good starting point?

I used to make Bisquick pancakes all the time, and recently changed to a name brand just add water kind because I tried it for camping once and realized it tastes just as good as the Bisquick, or good enough. I'm assuming that's because Bisquick pancakes are also not actually that good, based on others in this thread.

I like convenience, but I also like good food. I'm gonna make both and do a blind taste test with the wife.

[–] [email protected] 5 points 1 week ago (1 children)

I will detail my typical pancake process:

Add 1.5 C of all purpose flour, 1/2 Tsp salt, 3 Tsp baking powder to large mixing bowl. Whisk together for like 15 seconds.
Heat 1/4 C of unsalted butter (half a stick) in microwave. Use spoon to make a small pocket in center of dry mix.
Add butter and one whole egg to the pocket, begin to mix with dry mix with spoon, slowly working together starting from the middle. Don't turn it all at once or it will cake up badly.
Once the mixture starts to get a bit dry, start pouring milk in, small amounts as you continue to mix. The mix will expand, get dry, add milk, etc, until the entire mix is wet and combines well. Good pancake batter should pour relatively poorly, as it is just barely too thick to run, but you can add it to a pan with a spoon. If it's a bit too runny for your liking it's no big deal, just add a bit of flour.
Ideally you have a cast iron pan that has been heating for this time, medium heat. On my coil burner I'm usually set to about 4.5. Too low will take forever, but too hot will cook the bottom way too fast and they burn. It takes experimenting to get your setup perfect. I suggest using a bit of butter before you add the batter: dollop it on, push it around the pan, then wipe dry with a paper towel. You don't want sitting butter in the pan, as it will make the cakes heavy and weird tasting.
Add batter to your liking. Once the batter begins to bubble up on the surface, flip it over. The second side should cook for a bit less time than the first.

My ideal pancake is a nice golden brown on one side and maybe slightly darker on the other, with a very subtly undercooked center. My partner always eats her body weight in cakes when I make them. I hope this works for you! Please tell me if you have other questions.

[–] [email protected] 2 points 1 week ago

Replace half your milk with buttermilk and watch then grow super fluffy in the pan. And a nice flavor as well.

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