Instant Pancake Mix Recipe 455

INSTANT PANCAKE MIX (AND INSTANT PANCAKES) BY ALTON BROWN

Instant Pancake Mix (And Instant Pancakes) by Alton Brown image

This is from Alton Brown. The BEST pancake recipe I've used and it is a regular favorite. *NOTE There are actually TWO recipes here. One for a batch of mix and one to make a batch of pancakes from 2 cups of the pancake mix.

Provided by -JoeB

Categories Breakfast

Time 30m

Yield 12 pancakes

Number Of Ingredients 10

Ingredients

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
1/2 cup butter, for greasing the pan
2 cups fresh fruit, such as blueberries, if desired (optional)

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.

Nutrition Facts : Calories 366.6, Fat 13.3, SaturatedFat 7.9, Cholesterol 67.4, Sodium 967, Carbohydrate 52.1, Fiber 1.7, Sugar 4.3, Protein 9

HOMEMADE PANCAKE MIX

Homemade Pancake Mix image

Everyone enjoys pancakes.

Provided by deltasky

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

5 cups all-purpose flour
1 ¼ cups powdered milk
¼ cup white sugar
¼ cup baking powder
1 tablespoon salt

Steps:

Combine flour, powdered milk, sugar, baking powder, and salt in a large bowl; stir to blend. Store mixture in an airtight container and use within 8 months.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 50.3 g, Cholesterol 12.9 mg, Fat 4.1 g, Fiber 1.4 g, Protein 8.9 g, SaturatedFat 2.3 g, Sodium 1119.5 mg, Sugar 9.4 g

BASIC PANCAKE MIX

Basic Pancake Mix image

Say goodbye to Aunt Jemima! Once you taste these homemade pancakes, I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.

Provided by Sackville

Categories Breads

Time 30m

Yield 8 large pancakes, 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4-1 1/2 cups milk
2 eggs
1 teaspoon vanilla (optional)
2 tablespoons vegetable oil

Steps:

In a bowl, mix together all the dry ingredients.
Make a well in the centre and pour in the milk.
Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
If you are adding fruit, I like to sprinkle it on top of the pancake now.
When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

MAGIC PANCAKE MIX QUICHE

Magic Pancake Mix Quiche image

This crustless quiche has just enough eggs to be recognizably quiche-y, but most of the body comes from a surprising ingredient: pancake mix! One of the most popular brands we all know and love, Bisquick, actually started as a biscuit mix (hence the name) in the early 1930s. But as home cooks got creative with the product, the company started releasing cookbooks with dozens of recipes for cakes, breads and even donuts using the mix. This inventive hack for quiche was extremely popular in the '60s and '70s and, like all trends, has come back around as a quick, easy and reliable recipe. The filling here is a breakfast combo of bacon, onion and cheese, but feel free to customize it however you like.

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray
1 pound thick-cut bacon
4 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup pancake mix, such as Bisquick
2 cups heavy cream or whole milk
2 cups shredded Cheddar
1 small yellow onion, diced

Steps:

Position an oven rack in the middle of the oven and preheat to 400 degrees F. Coat a 9 1/2-inch deep-dish pie plate with nonstick spray.
Meanwhile, cook half of the bacon in a large nonstick skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate then carefully pour off the fat. Repeat with the remaining bacon. Let cool then chop into 1/2-inch pieces.
Combine the eggs, salt and pepper in a large bowl and whisk thoroughly. Add the pancake mix and whisk until smooth (some small lumps are OK). Add the heavy cream and whisk once more until incorporated, then stir in the Cheddar, onion and chopped bacon.
Transfer the mixture to the prepared pie plate. Bake until the top is golden brown and the center is set, about 40 minutes. The quiche will puff up in the oven but will deflate as it cools.
Transfer to a wire rack to cool for at least 15 minutes then slice and serve.