“Instant” Pancakes

Image

Hello all!

I apologize for the length of time between posts as of late. End of the school year craziness definitely set in! Now that school is out, I will definitely be cooking- and posting- more often.

I recently took a trip to Philadelphia and stayed with a friend who makes her pancake batter from scratch. Let me tell you, there is a HUGE difference between homemade batter and the boxed instant stuff. I am now officially addicted to “real” homemade pancakes. This past weekend I decided to look for some different recipes for pancake batter and stumbled upon this “instant” recipe from Alton Brown. I was definitely not disappointed, and these pancakes were a huge hit with my family!

This recipe made a very large batch of the instant/dry mix, to which you simply have to add eggs, buttermilk, and butter each time you make your pancakes. The pancakes themselves are fluffy and delicious!

Dry Instant Mix Ingredients

  • 6 cups all-purpose flour
  • 1.5 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar

Directions:

  • 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 Dry Instant Mix (see above for directions)
  • butter for greasing pan
  • fruit, nuts, chocolate chips, or other optional goodies of your choice!

DIRECTIONS:

1) Heat electric griddle or frying pan

2) Whisk together egg whites and buttermilk in a small bowl

3) In a separate bowl, whisk together egg yolks and melted butter

4) Combine the egg white mixture with the egg yolk mixture in a large mixing bowl and whisk until thoroughly combined.

5) Pour the liquid mixture on top of the dry mix. Using a whisk, mix the batter just enough to bring it together (you don’t need to work all of the lumps out).

6) Lightly butter your pan/griddle.

7) Pour pancake batter onto the griddle (I used roughly 1/4 cup per pancake and this worked great!). Drop in any fruit or additional ingredients (I used chocolate chips and banana slices).

8) When bubbles begin to form around the edges, flip the pancakes. They will cook approximately 2-3 more minutes on this side. Enjoy immediately!

Yield: Approximately 10 pancakes

Happy baking!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s