Tuesday, June 24, 2008

Yummy 'Instant' Buttermilk Pancakes

This is a recipe we saw while watching Alton Brown's show Good Eats.  This show is definitely worth your time, he has a plethora of practical information and is quite entertaining in his kookiness.  He always has the science behind the cooking, which we of course both love.  These pancakes are fabulous!  He says the reason for combining the eggs separated, one with buttermilk and the other with butter, and then together is due to the way fats bond, and while I can not remember the science behind that, make sure you do it just as he recommends.  We did and these were super yummy.  And while I do use powdered buttermilk for some baking, I do not recommend it for this, get the real stuff, baby!  We love breakfast for dinner and these sure hit our spot.  Do not overmix!!

Recipe courtesy Alton Brown
Show: Good Eats
Episode: Flap Jack Do It Again

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
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.

2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
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

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