“Instant” Pancake Mix:
6 C all-purpose flour
1½ TSP baking soda
3 TSP baking powder
1 TBS kosher salt
2 TBS sugar
Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.
Yields ~810 GR of dry mix.
Pancakes:
2 eggs, separated
2 C buttermilk
4 TBS melted butter
2 C (270) “Instant” Pancake Mix (recipe above)
1 stick butter, for greasing the pan
2 C fresh fruit such as blueberries (optional)
Heat an electric griddle or frying pan to 350°. Heat oven to 200°.
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).
Using a 2 OZ ladle, 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 another towel. Place in the oven to keep warm for up to 20 to 30 minutes.
Yields 12 pancakes.
NOTES: If you do not have buttermilk, you can make a substitute. For every 1 C of buttermilk, take 1 C of whole milk and add 1 TBS of white vinegar or lemon juice and allow to stand for five minutes. Use as needed.