Good Eats' Instant Pancake Mix
THE MIX:
6 cups flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
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
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�F. Heat oven to 200�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 Yield: 3 batches of
pancakes |