Category:
Breakfast
"Hands down, I have found the most perfect pancakes. Here is Alton Brown's pancake recipe. I can't even begin to say how tasty these are."
- Anonymous Fan
Dry Mix:
6 cups all-purpose flour
1 1/2 tsp. baking soda (check exp. date for freshness)
3 tsp. baking powder
1 Tbs. kosher salt
2 Tbs. sugar
Instant Pancakes:
2 eggs, separated
2 cups buttermilk
4 Tbs. melted butter
2 cups "Dry Mix" (recipe above)
2 cups fresh fruit (such as blueberries, if desired)
Heat an electric griddle or frying pan to 350 degrees. Heat oven to 200 degrees. 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 until thoroughly combined. Pout 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 out all the lumps.
Check to see that the griddle is hot by sprinkling it with a few drops of water. The griddle is ready when the water dances across the surface.
Lightly butter the griddle. Wipe off excess butter with a paper towel. (No butter should be visible)
Gently ladle the pancake batter onto the griddle and sprinkle with fruit, if using. 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 3 to 4 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, such as warm oven, for 20 to 30 miuntes.
Submitted by: Sara Stueve
|
