“Instant” Pancake Mix:
- 6 C (750 GR) 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° F. Heat oven to 200° 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).
- 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.