- May 19, 2009 at 11:50 pm #273499
6 C. all-purpose flour
1 1/2 tsp. baking soda (check expiration date first)
1 Tbsp. kosher salt
2 Tbsp. sugar
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
2 eggs, separated
2 C. buttermilk
4 Tbsp. melted butter
“Instant” Pancake Mix, recipe above
butter for greasing the pan
2 C. fresh fruit such as blueberries, if desired
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 pancakes
- May 20, 2009 at 1:22 pm #421703
I want some – NOW! lol
I’ll be making some of this up today – and I got four quarts of buttermilk for .25 each marked down at Dillon’s a few days ago. I don’t use it much, so they went right into my freezer – now I know what to do with them.
- May 20, 2009 at 2:07 pm #421713
Great! Let me know what you think! 🙂
- You must be logged in to reply to this topic.