Wednesday, April 2, 2014

"Instant" Buttermilk Pancakes

As you know, breakfast is Charlie's favorite meal of the day.  Consequently, I spend a bit of time trying to find great breakfast recipes.

We have been making these pancakes since we got married.  It is another recipe we adapted from Alton Brown, and there are many reasons we love these pancakes.  They are light, fluffy and not too sweet.  Also, you can mix up the dry ingredients at any time, so you are able to have a homemade "instant" pancake mix on hand at all times. You can also add fruit, or chocolate chips, or anything else you want to the batter.

  "Instant" Buttermilk Pancakes (adapted from Alton's recipe)

pancake mix

  • 6 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1/4 cup sugar 

to make the pancakes

  • 2 eggs, separated
  • 2 cups buttermilk or sour milk
  • 4 tablespoons melted butter
  • 2 cups pancake mix, recipe above 
  • 1 teaspoon vanilla
  • some butter, for greasing the pan

For the pancake mix, combine all of the ingredients in a lidded container or a gallon bag. Shake to mix.  It is best to use the mix within 3 months.

To make the pancakes, heat an electric griddle or frying pan to 350 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl or measuring cup. In a large mixing bowl, whisk the egg yolks with the melted butter.  Add the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.  Add the pancake mix. Using a whisk, mix the batter just enough to bring it together - don't try to work all the lumps out. Add fruit or other ingredients if you'd like!

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 - you shouldn't be able to see any butter.

Gently ladle the pancake batter onto the griddle.  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 if needed.

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