"Instant" Pancakes

This recipe is in two parts: a mix that you can make ahead of time, and the stuff you need to mix together right before you make the pancakes. From Alton Brown's Good Eats

• Ready In: 25 mins
• Serves: 3-6
• Yields: 12 pancakes

Ingredients

• Mix use 2 cups

• 6  cups all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 3  teaspoons baking powder
• 1  tablespoon salt (preferably kosher)
• 2  tablespoons sugar

• Pancakes

• 2  eggs, separated
• 2  cups buttermilk
• 4  tablespoons butter, melted
• 1⁄2 cup butter, for greasing the pan
• 2  cups  fresh fruit (optional)

Directions

1. Mix:
2. Combine all ingredients and mix by shaking.
3. Store up to three months.
4. Pancakes:
5. Preheat griddle or frying pan to 350°F Preheat oven to 200°F.
6. Whisk together egg whites and buttermilk.
7. Separately, whisk together egg yolks and melted butter.
8. Add egg white mixture to egg yolk mixture and whisk together until combined.
9. Add liquid mixture to"Instant" mix and whisk until just barely combined; lumps are okay.
10. If griddle is ready (small drops of water dance across the surface), butter it and wipe off any excess butter.
11. Ladle the batter into the griddle.
12. Sprinkle fruit on pancakes if desired.
13. Flip pancakes when bubbles begin to set at the edges and their undersides are golden-brown.
14. Cook other side for 2-3 minutes or until pancake is set.
15. If not eating immediately, keep warm.