INSTANT PANCAKE MIX (AND INSTANT PANCAKES) BY ALTON BROWN
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
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
17 BEST BAKING RECIPES WITH PANCAKE MIX
Steps:
- Gather all your dry ingredients.
- Carefully mix all the ingredients until they are blended together.
- Store in an airtight container.
- When ready to use this mix, take one and one-half cup of the dry ingredients and mix with 1 cup of water and one egg. Don't over mix and put in a skillet to cook. Flip and then serve!
ALMOST INSTANT PANCAKE MIX
Freshly made pancakes are not just for weekends--this recipe makes it easy to get a batch on the table long before the school bus arrives. The ground oats and hint of lemon make them extra special.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 cups dry pancake mix (about 6 pancakes per 1 cup dry mix)
Number Of Ingredients 14
Steps:
- For the pancake mix: Put the oats in the bowl of a food processor and pulse a few times until chopped. Add the flour, sugar, baking powder, baking soda, salt and lemon zest and pulse a few more times to combine. Add the oil and lemon juice and pulse to moisten the dry ingredients. Store in a resealable plastic container in the refrigerator for up to 2 weeks.
- For the pancakes: Whisk together the pancake mix, milk and egg in a medium bowl until combined.
- Heat a large nonstick skillet over medium heat. Lightly coat the skillet with a bit of butter or cooking spray. Drop 1/4 cup batter per pancake into the skillet; you will be able to make about 3 pancakes at a time. Cook until the edges are set and the tops are bubbly, about 2 minutes. Flip and cook until the bottoms are browned, another 1 to 2 minutes. Repeat with the remaining batter. Serve warm with your favorite toppings.
"INSTANT" PANCAKE MIX
Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.
Provided by Alton Brown
Yield 3 batches of pancakes (12 pancakes)
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a lidded container. Shake to mix.
- Use the mix within 3 months.
- 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.
HOMEMADE PANCAKE MIX
Everyone enjoys pancakes.
Provided by deltasky
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 12
Number Of Ingredients 5
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
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
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.
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