Post by wildfire on Nov 25, 2008 12:48:34 GMT -5
Wildfire's “Instant Pancake Mix”
Makes 3 batches of pancakes
6 cups all-purpose flour
1½ teaspoons baking soda (check expiration date first)
1 Tablespoon baking powder
1½ Tablespoon kosher salt
3 Tablespoons sugar
Combine all of the ingredients in a gallon Ziplock bag.
Shake to mix.
Use the mix within 3 months.
"INSTANT" PANCAKES:
2 eggs, separated
2½ cups buttermilk (Don’t have buttermilk? Add 2 TB vinegar to the milk and wait 5 minutes.)
4 Tablespoons melted butter
2 teaspoon Vanilla
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. If you need to “hold” the pancakes: 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.
DO NOT try to work out ALL the lumps.
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.)
Using a ½ cup measure; 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. (There is NO NEED to “Bodyslam” the pancake, it WILL “stay down”.) 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: 9 pancakes
Makes 3 batches of pancakes
6 cups all-purpose flour
1½ teaspoons baking soda (check expiration date first)
1 Tablespoon baking powder
1½ Tablespoon kosher salt
3 Tablespoons sugar
Combine all of the ingredients in a gallon Ziplock bag.
Shake to mix.
Use the mix within 3 months.
"INSTANT" PANCAKES:
2 eggs, separated
2½ cups buttermilk (Don’t have buttermilk? Add 2 TB vinegar to the milk and wait 5 minutes.)
4 Tablespoons melted butter
2 teaspoon Vanilla
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. If you need to “hold” the pancakes: 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.
DO NOT try to work out ALL the lumps.
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.)
Using a ½ cup measure; 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. (There is NO NEED to “Bodyslam” the pancake, it WILL “stay down”.) 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: 9 pancakes