Instant Pancake Mix

This stuff blows the box out of the water.

Not that there's anything wrong with buying a brand name pancake mix.  Generally speaking, they don't have too many weird ingredients.  The thing is, they taste pretty good.  If you want fantastic pancakes, you're just going to have to think outside the box.

This recipe is awesome because you can throw the dry ingredients together in a few seconds, and then any day of the week fresh fabulous pancakes are at your fingertips.  Just so you know this is another Alton Brown gem.  I can't get enough of that guy lately.

I simply plopped all of the ingredients into this canister and gave it a good shake.

And what is in this mix I speak of?

Sugar, salt baking powder, baking soda, and a mixture of half whole wheat pastry flour and half all purpose flour.  (The whole wheat flour would be my addition to this mix- I can't help making things just a little more wholesome.)

Once you've got your mix, you can get going on the wet ingredients.

In one bowl mix together 2 cups of buttermilk with 2 egg whites:

In a separate bowl (or coffee mug) mix together 4 tablespoons of melted butter with the two egg yolks:

Note the use of an Old South coffee cup.  Old South is a famous pancake house in my hometown Fort Worth.  These mugs are G's.

Mix the butter mixture with the buttermilk mixture:

Throw in 2 cups of your pancake mix.

Be careful not to over mix once you've added the flour mixture.

Now get your griddle nice and hot.

Give it a rub with the butter stick.

And scoop your mix, wait for those bubbles to form and give them a flip.

Note the bacon sizzling on the back burner.  I can't have pancakes without some sort of breakfast meat.

Look at this fabulous stack.

The pancakes are hearty yet fluffy.  You wouldn't know that there was any whole wheat flour in them if I didn't tell you.  I don't think I told G.  Do you think she knew?

Serve with melted butter and REAL maple syrup.  It's the only way.  Real maple syrup is an amazing unrefined sugar that people should eat much more of.  It's so much better tasting and better for you than that flavored corn syrup or chemical-laden sugar free stuff. 

 Instant Pancake Mix
from Alton Brown, adapted by a Player

Ingredients

6 cups all-purpose flour (Or 3 cups AP and 3 cups whole wheat pastry flour)
1 1/2 teaspoons baking soda (check expiration date first)
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.

Ingredients

"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

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



Make your own pancake mix and become the king of breakfast.  Or queen.  Whichever you prefer.

I promise...

Playing,
Meredith