Instant Pancake Mix For Buttermilk Pancakes
Experience the convenience of homemade pancakes whenever cravings strike with this "Instant" Pancake Mix recipe. Simple to prepare, this mix features a delightful blend of all-purpose flour, baking soda, baking powder, and a touch of sugar, yielding a base that's perfect for any time of day. Just combine the mix with a few additional ingredients, cook on a hot griddle, and indulge in fluffy, golden-brown pancakes like never before. Customize with your favorite fruits or toppings for a breakfast treat that's sure to please everyone at the table.
— Constant Cookbook
Ingredients
- :
- 6 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 2 eggs, separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- 2 cups "Instant" Pancake Mix
- 1 stick butter, for greasing the pan
- 2 cups fresh fruit such as blueberries, if desired
Instructions
- To make the "Instant" Pancake Mix:
- 1. Combine all of the ingredients in a lidded container. Shake to mix.
- Note: Use the mix within 3 months.
- 2. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
- 3. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
- 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.
- 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.
- 6. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
- 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.
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
12 pancakes
Nutrition
- Calories: 280 kcal
- Carbohydrate Content: 50 g
- Protein Content: 7 g
- Fat Content: 5 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 37 mg
- Sodium Content: 764 mg
- Fiber Content: 1 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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