Posted by John:
This recipe is copied from Alton Brown with only
slight modifications. I use more sugar
than he calls for and also add vanilla. I store the instant mix in the freezer
for safekeeping between uses.
Ingredients
- 6 cups all-purpose flour
- 1 1/2 teaspoons baking soda (check expiration date
first)
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 4 tablespoons sugar
Directions
Combine all of the ingredients in a
lidded container. Shake to mix. Use the
mix within 3 months.
"INSTANT"
PANCAKES:
- 2 eggs, separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 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
