HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Famous Recipes Alton Brown's Instant Pancakes Recipe Rating: N/A Printer Friendly Recipe submitted by submitter Ingredients   (view qty in metric system instead) Dry Mix 6 C. all-purpose flour 1 1/2 tsp. baking soda (check expiration date first) 3 tsp. baking powder 1 Tbsp. kosher salt 2 Tbsp. sugar Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months. "INSTANT" PANCAKES: 2 eggs, separated 2 C. buttermilk 4 Tbsp. melted butter 2 C. "Instant" Pancake Mix, recipe above butter for greasing the pan 2 C. fresh fruit such as blueberries, if desired Directions Heat an electric griddle or frying pan to 350 degrees F. 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. Don't try to work all the lumps out. 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.) 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. 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: 12 pancakes Related Recipes •   Spiced Buttermilk Pancakes •   Cottage Cheese Pancakes •   Raised Pancakes •   Gingerbread and Apple Pancakes •   Applesauce Pancakes with Apple Syrup •   Banana Pecan Cornmeal Pancakes •   Jack O' Lantern Pumpkin Puff Pancakes •   Bavarian Jam Filled Pancakes •   Low Fat Cottage Cheese Pancakes •   Breakfast Pancake Splits •   Quick and Easy Apple and Cereal Pancakes •   Gluten Free Blender Pancakes •   Banana, Raisin, Oatmeal Pancakes •   Lighter-Than-Air Pancakes •   French Banana Pancakes •   Holiday Pumpkin Pancakes •   Pumpkin Pancakes •   Spiced Up Fall Apple Pancakes •   Blueberry Pancakes •   Mu Shu Pork View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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