This is an excellent pancake recipe! I used to use the pancake mix
that was found in a box, but it never had the right taste. While watching FoodTV one
evening, Alton Brown from "Good Eats" was showing his own "instant"
pancake mix. We were so enthused in trying them that we bought a griddle just for the
occasion. What is great about this pancake recipe is that you can make up the flour
mixture beforehand, store it in an airtight container, and have it easily accessible for
up to three months! You just have to have eggs, butter, and buttermilk ready when you want
to make the real deal. I think these pancakes taste just as good as those that come from a
Sunday morning diner. We usually halve the ingredients to serve 2 of us comfortably, so
this recipe probably is geared for 4 servings (approximately 12 pancakes).
Note: Make up the pancake mix that is found in black
below, then store in a nice airtight container. You only have to use a little at a time.
2 eggs, separated
2 cups buttermilk (use a bit more for a thinner consistency, we usually do)
4 tablespoons butter, melted
2 cups “Instant” Pancake Mix, see recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
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.
Source: Alton Brown of "Good Eats", found on the Food TV Network
