Last night, my kids said they wanted pancakes for Saturday morning breakfast. Always happy to oblige a food request, I did a quick search online for buttermilk pancakes and was intrigued by an Alton Brown recipe from foodnetwork.com. His recipe for “instant” pancakes is made from a pancake mix that you make ahead of time and store (good for 3 batches of pancakes; stores for 3 months). When it’s pancake time, all you do is measure out a few cups of the mix and stir in some buttermilk, eggs and melted butter. Seriously easy and seriously good! The mix and the pancakes themselves only took a few minutes to make and I thought they had better flavor and texture then the boxed mix variety. Plus, since the pancakes are homemade, they aren’t loaded with added preservatives and “natural” flavorings (Yukk!). I think the pancakes are best served with a little butter and real maple syrup.
“Instant” Pancake Mix
-Recipe courtesy Alton Brown – foodnetwork.com
Makes enough mix for 3 batches of pancakes
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups “Instant” Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes. Yield: 12 pancakes
Comments are closed here.