"Instant" Pancake Mix
Makes 3 batches of pancakes
1. Prepare mix
6 cups (852 grams or 30 ounces) all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Combine all of the ingredients in a lidded container.
Shake to mix.
2. Label container
Attach label with expiration date as 3 months after today.
“Instant” Pancakes
Yield: 12 pancakes
1. Prepare equipment
Heat an electric griddle or frying pan to 350 degrees F.
If pancakes will not be served immediately,
Prepare a towel-lined pan.
Heat oven to 200 degrees F.
2. Prepare ingredients
2 large eggs
Separate whites from yolks.
4 tablespoons butter
Cut cold butter into 3 equal pieces.
Place butter in a small bowl.
Melt in the microwave oven for 30 seconds.
3. Prepare liquid ingredients
egg whites
2 cups buttermilk
Whisk together the egg whites and the buttermilk in a small bowl.
egg yolks
melted butter
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.
Whisk together until thoroughly combined.
4. Combine
2 cups "Instant" Pancake Mix, recipe above
Pour the liquid ingredients on top of the pancake mix.
Using a whisk, mix the batter just enough to bring it together (about 10 strokes). Don't try to work all the lumps out.
5. Season griddle or pan
1 stick butter, for greasing the pan
Check to see that the griddle or pan 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 or pan. Wipe off thoroughly with a paper towel. (No butter should be visible.)
6. Cook
2 cups fresh fruit such as blueberries, if desired
Gently ladle the pancake batter onto the griddle or pan.
Sprinkle on fruit if desired.
When bubbles begin to set around the edges of the pancake and the cooked-side of the cake is golden, gently flip the pancake.
Continue to cook 2 to 3 minutes or until the pancake is set.
7. Serve or store
Serve immediately.
If not serving immediately, remove to a towel-lined baking sheet and cover with a towel.
Hold in a warm oven for 20 to 30 minutes.
Makes 3 batches of pancakes
1. Prepare mix
6 cups (852 grams or 30 ounces) all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Combine all of the ingredients in a lidded container.
Shake to mix.
2. Label container
Attach label with expiration date as 3 months after today.
“Instant” Pancakes
Yield: 12 pancakes
1. Prepare equipment
Heat an electric griddle or frying pan to 350 degrees F.
If pancakes will not be served immediately,
Prepare a towel-lined pan.
Heat oven to 200 degrees F.
2. Prepare ingredients
2 large eggs
Separate whites from yolks.
4 tablespoons butter
Cut cold butter into 3 equal pieces.
Place butter in a small bowl.
Melt in the microwave oven for 30 seconds.
3. Prepare liquid ingredients
egg whites
2 cups buttermilk
Whisk together the egg whites and the buttermilk in a small bowl.
egg yolks
melted butter
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.
Whisk together until thoroughly combined.
4. Combine
2 cups "Instant" Pancake Mix, recipe above
Pour the liquid ingredients on top of the pancake mix.
Using a whisk, mix the batter just enough to bring it together (about 10 strokes). Don't try to work all the lumps out.
5. Season griddle or pan
1 stick butter, for greasing the pan
Check to see that the griddle or pan 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 or pan. Wipe off thoroughly with a paper towel. (No butter should be visible.)
6. Cook
2 cups fresh fruit such as blueberries, if desired
Gently ladle the pancake batter onto the griddle or pan.
Sprinkle on fruit if desired.
When bubbles begin to set around the edges of the pancake and the cooked-side of the cake is golden, gently flip the pancake.
Continue to cook 2 to 3 minutes or until the pancake is set.
7. Serve or store
Serve immediately.
If not serving immediately, remove to a towel-lined baking sheet and cover with a towel.
Hold in a warm oven for 20 to 30 minutes.
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