ADVERTISEMENT

“Instant” Pancake Mix

"Instant" Pancake Mix
YIELDS
12 servings

A great shortcut for those who enjoy pancakes first thing in the morning but dislike the clean up that comes with them.

Makes 3 batches of mix and 12 pancakes per batch.

ADVERTISEMENT

Ingredients

Mix

6
cups all-purpose flour
1 ½
tsp baking soda (check expiration date first)
3
tsp baking powder
1
Tbsp kosher salt
2
Tbsp sugar

"Instant" Pancakes

2
eggs, separated
2
cups buttermilk
4
Tbsp 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
ADVERTISEMENT

Directions

Step 1

Combine all of the ingredients in a lidded container. Shake to mix.

Step 2

Use the mix within 3 months.

Step 3

Heat an electric griddle or frying pan to 350ºF. Heat oven to 200ºF.

Step 4

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Step 5

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 6

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 7

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Step 8

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 9

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.

Rate Recipe

My rating for “Instant” Pancake Mix
ADVERTISEMENT