When planning a school fair, start with the school’s policy and the allergens in the full recipe, not the pancake mix brand. A complete mix can simplify preparation, while a standard or wholemeal mix may call for other ingredients to be added; work out how many packs you need based on your chosen serving size. If you need a gluten-free option, check for other allergens too and consider the risk of cross-contact.
Anyone selling or handing out pancakes needs to know which ingredients are in the mix, batter and toppings. Check the school’s policy too. The Netherlands Food and Consumer Product Safety Authority states that information about allergens present must be available before purchase when selling non-prepacked food.
If you need to organise the ingredients and workspace in advance, the preparation method matters. Koopmans says that water is the only ingredient to add to its Pannenkoeken Compleet mix; check the instructions on the pack you choose.
When making a bigger batch, both the stated yield and any additional ingredients matter. Koopmans says that Pannenkoeken Origineel makes 11–13 pancakes per pack; the size of the portions you sell will determine how many packs you ultimately need.
First, find out what the school allows and which allergens you need to communicate. Then compare the preparation instructions and test what yield works with your pan and chosen serving size.
| What to consider | What to check before buying | Who should pay particular attention? |
|---|---|---|
| Allergens and school policy | Check the school’s policy and the allergen information for the exact mix, added ingredients and toppings. | If I’m serving pancakes, I want to be able to clearly explain in advance what they contain and what the school allows. This is a top priority for around 36% of consumers. |
| Preparation | Check which ingredients you need to add to the batter and whether you need cooking fat. | When time and workspace are limited, I don’t want to be sorting out ingredients on the day of the fair. Simple preparation is the top priority for around 29% of consumers. |
| Number of portions | Compare the stated yield per pack with the portion size you plan to sell. | I need to prepare enough batter for the planned sale without treating the stated yield as a guarantee. Around 21% of consumers prioritise this kind of planning. |
| Wholemeal, multigrain or organic | Check the grains and description on the pack you choose; check allergens separately. | I want to offer an alternative to plain pancakes with a different mix of ingredients, as long as it meets the school’s policy. This product choice is the main consideration for around 14% of consumers. |
Wholemeal or organic does not mean gluten-free. Explicitly gluten-free pancake mixes are available too, but they may still list other allergens.
Read the label on the exact pack, and if you need a gluten-free option, check the other ingredients and any cross-contact warnings too.
A standard or wholemeal mix may require milk and eggs for the batter. Even with a mix that only needs water, you may still need cooking fat.
Make an ingredients list for each mix you choose and try the recipe in advance using the same quantities.
Missing ingredients mean extra work on the day and could delay baking.
The information on an unopened pack does not automatically reach someone buying a single pancake. The Netherlands Food and Consumer Product Safety Authority states that information about allergens present must be available before purchase when selling non-prepacked food.
Clearly record the allergens in the full recipe and keep the packs you have used, or an up-to-date ingredients list, available at the point of sale.
The product information may state how many pancakes a pack makes, but the final number also depends on the pan, how you portion the batter and the size of the portions you choose.
Make a trial batch using one pack, following the method you plan to use at the fair, and use the result to plan how much to buy.
Using a different-sized ladle could mean you get fewer portions to sell from a pack than planned.
Koopmans offers several pancake mixes, including Original, Complete, Wholemeal and gluten-free options, with different preparation methods.
Albert Heijn’s range includes own-brand options as well as mixes from Koopmans, including plain, complete and multigrain varieties.
Jumbo lists a plain mix and an organic pancake mix in 400 g packs.
PLUS offers several own-brand pancake mixes, including complete and wholemeal varieties.
Albona is an ALDI own brand that offers, among other things, a plain pancake baking mix.
These mixes give you options for a standard, complete or wholemeal preparation, as well as a smaller pack. Choose a recipe for the fair only after checking the school’s policy and the ingredients on the exact pack.
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A standard mix to consider if you’re planning a larger baking session. Koopmans says that Pannenkoeken Origineel makes 11–13 pancakes per pack; check the preparation instructions and allergens on the pack you use.
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A complete mix to consider if you want to limit the number of ingredients you need to add. Check the amount of water required, the stated yield and the allergens for this pack; remember to allow for cooking fat too.
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A multigrain option for anyone wanting to offer a different mix of ingredients at the fair. Check which ingredients need to be added and read the label: a mix containing gluten-bearing grains is not a gluten-free option.
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The 100 g pack could be useful for trying out the recipe before the fair. Check the label for full allergen information, preparation instructions and how many portions the pack makes; don’t assume it contains milk just from the flavour name.
Make sure consumers can find out which allergens are in the full recipe before they buy. The Netherlands Food and Consumer Product Safety Authority states that information about allergens present must be available when selling non-prepacked food; how the rules apply to a particular school fair depends on how it is organised. Make sure your approach also follows the school’s policy.
Don’t assume a regular mix is suitable: the standard, complete and wholemeal varieties described contain grains with gluten. If you need a gluten-free option, check that the pack is explicitly labelled gluten-free, look for any other allergens and consider the risk of cross-contact during preparation.
A complete mix can reduce the need to measure out extra ingredients if the instructions say to add only water to the batter. However, check the preparation method for the exact variety, the cooking fat required and the allergen information.
Use the yield on the pack as a starting point and make a trial batch in advance, using your pan and the portion size you plan to sell. Koopmans says that Pannenkoeken Origineel makes 11–13 pancakes per pack and Pannenkoeken Compleet makes 8–10; these figures do not guarantee a fixed number of portions to sell for every preparation method.
