Instant Pancake Mix for Buttermilk Pancakes
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(1)
Ingredients
12 pancakes
- 6 cups (750g) all-purpose flour
- 1 ½ teaspoons baking soda
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 2 eggs, separated
- 2 cups (480ml) buttermilk
- 4 tablespoons melted butter
- 2 cups (260g) "Instant" Pancake Mix
- 1 stick butter, for greasing the pan
- 2 cups (474g) fresh fruit such as blueberries, if desired
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Preparation
Step 1
To make the "Instant" Pancake Mix:
Step 2
1. Combine all of the ingredients in a lidded container. Shake to mix.
Step 3
Note: Use the mix within 3 months.
Step 4
2. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Step 5
3. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Step 6
4. 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.
Step 7
5. 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.
Step 8
6. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Step 9
7. 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.
Step 10
8. 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.
Step 11
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Chef's notes
Nutritional values are based on one made pancake
