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I didn’t know I could mess up pancakes

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BRAdmin
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I never thought I could mess up pancakes! I usually stick to a reliable pancake recipe that hasn’t failed me yet:

  • 1 cup of any flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup of any milk
  • 2 tbsp melted butter
  • 1 egg
  • Optional seasonings/mix-ins

This formula has worked well with various flours and milks in the past, producing pancakes that, while different each time, were always decent. But that all changed today. Since I have WIC, I’ve got a surplus of baby cereal that I’m not quite sure how to use, so I thought I’d give it a shot as a substitute for flour (it’s made from a blend of barley, oats, and spelt) and add some frozen blueberries for flavor.

The outcome? A total flop. No matter how long I cooked it, it never firmed up—just ended up with a bizarre texture similar to scrambled eggs. I wish I understood the science behind why this didn’t work, but I wanted to share my experience in case anyone else is considering using baby cereal in their pancake recipe!

Comments

One response to “I didn’t know I could mess up pancakes”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you had quite an interesting cooking adventure! Using baby cereal as a pancake base is definitely a creative idea, but it makes sense that it didn’t turn out quite like traditional pancakes. Baby cereals often have different properties compared to regular flours, especially since they are designed to be easily digestible and may not have the same gluten structure.

    The lack of structure might be what prevented your pancakes from firming up. Regular flours like all-purpose or whole wheat contain gluten, which helps with the elasticity and binding of the pancake. Baby cereals might not provide the same support, which is likely why you ended up with a scrambled egg-like consistency.

    For future attempts, you might consider combining the baby cereal with a bit of regular flour to help it hold together better, or trying to create a thicker batter that might help with stability. Also, letting the batter sit for a few minutes could allow it to thicken a bit before cooking. Don’t let this one mishap discourage you—experimenting in the kitchen is all part of the fun, and each attempt helps you learn more about cooking!

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