Last night C and I went to our friends’ house for a breakfast dinner extravaganza. I must say there must have been something in the water at their place or he is just one lean mean breakfast making machine because everything was fantastic. We had fluffy eggs, spicy sausage, bacon and the above mentioned pancakes. After eating almost 4, I was the happiest pregnant lady on earth. He used Alton Brown’s “Instant Pancake Mix” and added buttermilk and other delicious items listed below. One mistake I’ve made with pancakes over the years is to flatten them while they cook. Don’t do that. They turn out dense and not worth the effort. I promise you will LOVE these pancakes.
Alton Brown’s “Instant” Pancakes
- 2 eggs, separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- 2 cups “Instant” Pancake Mix, recipe below
- 1 stick butter, for greasing the pan
- 2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle orto 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl,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 themix. 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. Theis 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 pancakeonto 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 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
“Instant” Pancake Mix
- Serves: 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
- 2 tablespoons sugar
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
Photo credit: http://nogalesburgersfontana.com/