re: How do we know restaurants serving pancakes are not using store bought add water mixes?

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How do we know restaurants serving pancakes are not using store bought add water mixes?

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<——Doesn’t eat pancakes ever

But if I did and bought them at a restaurant, as long as the mixes they used were appropriate and handled correctly, I wouldn’t care where they came from.

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quote:Of course the younger generation thinks it’s their birthright to be serviced The ones that down voted are the young shits.

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Yes because it’s always the millennials and Gen Z blowing up at the service worker for the minor inconveniences

I don’t know what process they use at Cracker Barrel, but their pancakes are the best chain restaurant pancakes you can get.

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eel duped b/c I thought restaurants would come up with their own special recipe. Not take someone elses that most of us already use at home and serve it right back to us.

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My go to pancake spot in Key West uses beer in the batter for pancakes. Haven’t come across places like Blue Heaven that make pancakes that way.

If they have Brer Rabbit or Steen's Cane Syrup, I am happy.

Aretha Frankenstein pancakes on the black stone for the easy win. Uses buttermilk though

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Most restaurants (especially breakfast ones) are serving pre-made or reheated junk.

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It depends on the restaurant and what you mean by “pre-made.” Yes, plenty of chains like Applebee’s serve mostly factory-prepared food that is reheated or finished on-site. Since chains probably outsell independent restaurants by sheer volume, you are likely correct in a strict mathematical sense, although some chains still operate scratch kitchens.

But ordinary prep is not the same thing as serving reheated junk. Good independent kitchens prepare food in advance because service would be impossible otherwise. Salmon is portioned and marinated, trout is portioned and breaded, burger patties are pressed, garlic is chopped, sauces are made, pastas are boiled, and vegetables are broken down and blanched before the doors open. That isn’t cutting corners, it’s just the work required to serve freshly cooked food in fifteen minutes instead of making you wait two hours for soup and a sandwich.

There is still plenty of real cooking going on in restaurants. You just have to get out of the major chains to eat most of it.

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Always better to cook at home

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I bet you couldn’t boil an egg.

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Here are the top two reasons why most restaurant foods just “taste better” than what I could cook at home-

1. Wayyyy more butter than one would normally use,
2. Wayyyy more sugar than one would normally use.

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I do #1.

And you're right. I go through obscene amounts of butter because I cook most meals for the family and almost everything is better with a shitload of salted, grassfed butter.

To that point, a lot of salt in restaurant food too, but the salted butter adds that.

Sounds like you need to charge more at home.