Real Meals Modified

Scrambled Box Mix Pancakes

I’m on a hot streak this week posting recipes that aren’t really recipes. These Scrambled Box Mix Pancakes are almost as easy as just making pancakes.

When I was at Bible camp back in the day, we made “scrambled muffins” over the campfire. My counselor took a packaged bag of muffin mix, probably Betty Crocker, stirred it up with some water, and scrambled it in a skillet.

Then we ate these blueberry “muffins” out of a weird metal bowl with a handle that was our only dish available for all of camp. I think we called it a canteen? I don’t know, I have like three camp memories left in my brain.

Anyways, the idea came to me while brainstorming Minced & Moist recipes that a scrambled pancake could be an easy way to achieve that minced texture without whipping out the dreaded equipment.

I’ve learned from Googling just now that scrambled pancakes are a German delight called Kaiserschmarrn. Sadly, I never ate any during my short time in German and they appear to have more ingredients than my current “recipe.” It looks like when making Kaiserschmarrn one cooks a pancake as normal and then shreds it and caramelizes the pieces. It sounds (and looks!) delicious, but it’s way fancier than what I’m accomplishing here.

I am raining on Louisa’s parade as she will be posting a homemade pancake mix recipe to mince-and-moist later tomorrow, but I wanted to get the word out on the busy girl’s option.

To create this culinary delight, I took about a cup and a half of my Costco bag’s worth of pancake mix, added water to my desired thickness, heated up a pan and scrambled that bad boy like nobody’s business.

I don’t use the “complete” pancake mix and I also don’t add eggs to my pancakes, that’s a personal preference – I hate that eggy-bread flavor. You can use whatever pancake mix your family prefers and add whatever the instructions call for. Just test the recipe before you serve with the IDDSI testing methods to make sure that you’ve ended up with the correct texture.

I scrambled my pancake with a spatula, but next time I might try a chopstick to get even smaller pieces. A thinner pancake mix will likely scramble easier in the pan.

After it was cooked, I still had to cut some larger pieces up with a fork to meet the 2mm x 15mm requirements. Then I soaked the pieces in maple syrup to moisten. My boyfriend did choose to microwave his portion after the first bite as I may have spent too much time thinking about how much maple syrup it needed and the whole thing cooled down – but that’s another personal preference.

No extra dishes, people! What more can you ask for?

Look out for Louisa’s Healthy Minced Pancakes as the homemade version coming soon!

Rate and comment below, we love to hear from you!

Scrambled Box Mix Pancakes

Course: Breakfast
Cuisine: American
Keyword: minced and moist
Servings: 5 pancakes

Ingredients

  • 1 C pancake mix
  • C water or more to thin
  • Oil or butter to grease the pan

Instructions

  • Combine pancake mix and water and whisk thoroughly with a fork.
  • Heat a skillet, griddle, or your preferred flat pan over medium.
  • Melt the butter or heat the oil.
  • Drop one pancake’s worth of mix onto the pan, stirring constantly to “scramble.”
  • When the pancake pieces are cooked (3-4 minutes), place on a plate or in a bowl.
  • Cut down any pieces that escaped your scramble and are larger than 2mm x 15 mm.
  • Add maple syrup and stir to moisten. Remember that Minced & Moist cannot have a runny sauce, so do not add too much syrup, just enough to soften all the pieces.
  • Repeat until you are out of mix.

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