Usually I like to try to go in order with the Good Eats episodes, but I’ve decided to lock my Type A personality in the closet for a couple weeks and skip ahead. It is however for good reason. One episode is for Thanksgiving leftovers. I’ll be waiting until Turkey Day to cook those up. The other was Chocolate Chip Cookies. I’ve made 2 of the 3 batches, but 90 cookies all at once in my house just isn’t a good idea. My husband and I would eat them all! So I’m spacing that out a bit. Next up was pancakes. Perfect Sunday morning breakfast. I cooked up batch over the weekend. I love the idea of making the mix and keeping it on hand when you need it. It’s a simple recipe and you probably already have the ingredients in your pantry. Keeping it in an air tight container, it will stay fresh for 3 months. I’m not a huge pancake person. I prefer a savory breakfast but I still give this recipe 2 thumbs up.
Get out an airtight container. I halved the recipe, so this mason jar was the perfect size.
Now measure out your flour
Top that off with baking powder, baking soda, sugar and salt
Shake to mix all ingredients. Your Instant Pancake Mix is done!
Now let’s make some pancakes! Whisk egg whites and buttermilk in one bowl.
And egg yolks and butter in another. Then combine the two. The separate mixing is necessary for the right consistency of pancakes.
Measure out your Instant Pancake Mix
Pour milk and egg mixture on top and mix until just combined. Don’t worry if there are some lumps. They’ll cook out…promise 🙂
Get a ladle out for even measuring
Lightly coat a griddle with butter, then wipe clean. You want just enough fat on there so you don’t even see it. Cook until bubbles set and don’t break. Time is irrelevant, you just have to watch and wait. Flip over and cook until center is cooked through. You can tell by gently pressing on it.
Now get out your softened butter and real maple syrup. Devour your perfect pancakes!
*Note you can also freeze the leftovers. Cool them completely and wrap each one in a paper towel. Seal in a zip top bag and freeze, flat, on a chilled sheet pan. Once they’ve reached discus status, you can stack them however you want. Bring them back to life in your toaster or toaster oven, just like those ones you used to bring home from the market, except good…eats that is. -AB
“Instant” Pancake 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
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
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees 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 pancakesRecipe Courtesy of Food Network and Alton Brown