Alton Browns Pancake Mix Recipes

INSTANT PANCAKE MIX (AND INSTANT PANCAKES) BY ALTON BROWN

Steps:

• For the Mix:.
• Combine all of the ingredients for the MIX in a container with a tight fitting lid.
• Shake to mix.
• For the Pancakes:.
• 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 2 cups 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 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.

ALTON BROWN'S PERFECT PANCAKES

Steps:

• Combine all dry ingredients in a large airtight container. Shake well. Use the mix within 3 months. Each batch will make 12 pancakes. Each batch of pancakes will use 2 cups of this dry mix.
• 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 2 cups of dry 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 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.

BASIC WAFFLE

Steps:

• Preheat waffle iron according to manufacturer's directions.
• In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
• Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.