Instant Pancake Mix (and Instant Pancakes) By Alton Brown

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

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
• 2 eggs, separated
• 2 cups buttermilk
• 4 tablespoons melted butter
• 1/2 cup butter, for greasing the pan
• 2 cups fresh fruit, such as blueberries, if desired (optional)

Recipe

• 1 for the mix:.
• 2 combine all of the ingredients for the mix in a container with a tight fitting lid.
• 3 shake to mix.
• 4 for the pancakes:.
• 5 whisk together the egg whites and the buttermilk in a small bowl.
• 6 in another bowl, whisk the egg yolks with the melted butter.
• 7 combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
• 8 pour the liquid ingredients on top of 2 cups of the pancake mix.
• 9 using a whisk, mix the batter just enough to bring it together.
• 10 don't try to work all the lumps out.
• 11 check to see that the griddle is hot by placing a few drops of water onto the griddle.
• 12 the griddle is ready if the water dances across the surface.
• 13 lightly butter the griddle.
• 14 wipe off thoroughly with a paper towel.
• 15 (no butter should be visible.) gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.
• 16 when bubbles begin to set around the edges of the pancake, and the griddle-side of the cake is golden, gently flip the pancakes.
• 17 continue to cook 2 to 3 minutes or until the pancake is set.
• 18 serve immediately or remove to a towel-lined baking sheet and cover with a towel.
• 19 hold in a warm place for 20 to 30 minutes.