Pancakes — Alton Brown

Posted by DmentD | Recipes | Monday 12 January 2009 9:12 pm

“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.

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