"Instant" Pancake Mix

Yield:
3 batches of pancakes
Ingredients
  • 6 cups all-purpose flour
  • 1 1/2 teaspoons baking soda (check expiration date first)
  • 3 teaspoons baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar
  • "INSTANT" PANCAKES:
  • 2 eggs, separated
  • 2 cups buttermilk
  • 4 tablespoons melted butter
  • 2 cups "Instant" Pancake Mix, recipe above
  • 1 stick butter, for greasing the pan
  • 2 cups fresh fruit such as blueberries, if desired
Directions
Watch how to make this recipe.
  • Combine all of the ingredients in a lidded container. Shake to mix.

  • Use the mix within 3 months.

"INSTANT" PANCAKES:
  • 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.

  • Yield: 12 pancakes


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    This recipe is featured in:

    Easy Comfort Food Recipes