The 70-Year-Old Beloved Boxed Mix Grandmas Won’t Be Buying Anymore
www.cubbyathome.com
"It's just so upsetting."

During the previous round of shirkflation I warned people about knowing what year a recipe was from because “a can” means something different in 2004 than in 2010. And now it means something different again in 2025.

Now boxes are getting the shrink treatment too.

cross-posted from: https://lemmy.bestiver.se/post/618032

Comments

  • jordanlund@lemmy.world
    5·
    8 hours ago

    I’ve shared my grandmothers recipe before, worth sharing again. Caution: Makes a metric fuckton of pancakes. Make for multiple people. You cannot eat this many pancakes.

    1 Qt. Buttermilk
    2 TBS Baking Soda
    1 TBS Salt
    4 Cups Flour
    2 TBS Baking Powder
    1 Pkg Dry Yeast
    1/4 C. Oil
    6 Eggs
    1 cup of milk the next morning.

    Put 1 quart buttermilk in large bowl and add 2 TBS Baking SODA and 1 TBS Salt.

    Mix 4 cups of flour with 2 TBS Baking POWDER, stir this mixture into the buttermilk.

    Don’t mix up the SODA with the POWDER. You might not think it will make a difference, it does.

    Add one package of dry yeast, 1/4 cup oil. Mix.

    Whip 6 eggs till foamy, fold in mixture. Do not use electric mixer, use mixer tine by hand.

    Pour batter into large pitcher or bowl. Cover with foil. Refrigerate overnight.

    The next morning put a cup of milk in the pitcher to thin the batter.

    Heat pan until hot. Add 3 TBS or so of oil, when water droplets sizzle in the pan it’s ready.

    Cook pancakes in 2s or 3s. When the tops are covered in steam-holes then it’s ready to flip. 2 to 3 minutes or so. Can be as fast as 1 minute. Do not turn your back or they will burn.

    Lasts 10 days to 2 weeks in fridge. Yeast will turn black over time, this is normal. Stir batter before use.