Buttermilk pancake mix (Alton Brown recipe)

By rossboys

Ingredients

• Mix:
• 6 cups all-purpose flour
• 1-1/2 tsp baking soda
• 3 tsp baking powder
• 1 Tbsp kosher salt
• 2 Tbsp sugar
• Combine all ingredients in a lidded container. Shake to mix. Use within 3 months.
• Pancakes:
• 2 eggs, separated
• 2 cups buttermilk
• 4 Tbsp melted butter
• 2 cups pancake mix

Preparation

Step 1

Heat an electric griddle or frying pan to 350 deg. Heat oven to 200 deg.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yokes with the melted butter. Combine the egg yolk mixture with the buttermilk mixture.

Pour the liquid ingredients on top of the pancake mix in a large bowl. Using a whisk, mix the batter just enough to bring it together (about 10 seconds). Don't try to work all the lumps out.

Griddle is hot when drops of water dance across the surface. Lightly butter the griddle. Gently ladle the pancake batter onto the griddle. 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. Place in oven for 20 to 30 minutes.