Instant Pancake Mix (And Instant Pancakes) by Alton Brown
Ready In: 30 mins
Yields: 12 pancakes
Ingredients
For the Mix
- 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
For the Pancakes use 2 cups mix plus
- 2 eggs, separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- 1⁄2 cup butter, for greasing the pan
- 2 cups fresh fruit, such as blueberries, if desired (optional)
Directions
- For the Mix:
- Combine all of the ingredients for the MIX in a container with a tight fitting lid.
- Shake to mix.
- For the Pancakes:
- 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 2 cups 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 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.
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