Instant Pancake Mix (And Instant Pancakes) by Alton Brown

Recipe by -JoeB
READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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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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