I know...I know...this title sounds like an oxymoron but you can indeed have homemade instant pancakes. Mind boggling, I know!! These golden crusted beauties frequently appear on our Saturday morning breakfast table, and if we are being completely honest, they make an occasional supper appearance as well.
Pefectly tender, not too cakey but retaining all the wonderful fluffiness a pancake should. Top these off with real maple syrup (please only the real stuff, trust me you will never go back to that glorified corn syrup) and perhaps some candied pecans. Go ahead, once these lovely breakfast companions hit the griddle, toss one some chopped banana, blueberries, strawberries or even chocolate chips if your are feeling really crazy.
Now I know you are dying to know how homemade and instant can go together. The dry indgredients combine to make up a mix that can be stored for up to 3 months in an airtight container. Then when you are ready, you just combine some wet with some dry and viola pancakes! Ok are you ready for this...
Alton Brown's "Instant" Pancake Mix
6 c. flour
1 1/2 tsp. baking soda
3 tsp. baking powder
1 Tbsp. salt
2 Tbsp. Sugar
Combine all ingredients in lidded container and shake to mix. Store for up to 3 months.
Alton Brown's Instant Pancakes
adapted from FoodNetwork.com
2 eggs, seperated
2 c. buttermilk
4 Tbsp butter, melted
2 c. Alton Brown's "Instant" Pancake Mix
1 tsp vanilla
Butter or Cooking Spray for greasing the griddle
Heat your electric griddle or skillet to 350 degrees.
Whisk together egg whites and buttermilk. In a seperate bowl whisk together melted butter and egg yolks. Combine the buttermilk mixture and the butter mixture and whisk until thoroughly combined. Place dry pancake mixture in large bowl and pour egg/buttermilk/butter mixture over top and add vanilla. Whisk until just combined. Don't work out the lumps, the mixture will be lumpy. Grease your hot griddle with butter or cooking spray Ladle on a scant 1/4 c. of batter and sprinkle with chopped fruit in desired. When bubbles begin to set around the edge of the pancake and the griddle side is golden, flip over and continue to cook 2-3 more minutes. Serve immediately or keep warm in a warmed oven.
6 c. flour
1 1/2 tsp. baking soda
3 tsp. baking powder
1 Tbsp. salt
2 Tbsp. Sugar
Combine all ingredients in lidded container and shake to mix. Store for up to 3 months.
Alton Brown's Instant Pancakes
adapted from FoodNetwork.com
2 eggs, seperated
2 c. buttermilk
4 Tbsp butter, melted
2 c. Alton Brown's "Instant" Pancake Mix
1 tsp vanilla
Butter or Cooking Spray for greasing the griddle
Heat your electric griddle or skillet to 350 degrees.
Whisk together egg whites and buttermilk. In a seperate bowl whisk together melted butter and egg yolks. Combine the buttermilk mixture and the butter mixture and whisk until thoroughly combined. Place dry pancake mixture in large bowl and pour egg/buttermilk/butter mixture over top and add vanilla. Whisk until just combined. Don't work out the lumps, the mixture will be lumpy. Grease your hot griddle with butter or cooking spray Ladle on a scant 1/4 c. of batter and sprinkle with chopped fruit in desired. When bubbles begin to set around the edge of the pancake and the griddle side is golden, flip over and continue to cook 2-3 more minutes. Serve immediately or keep warm in a warmed oven.
Now, if you want to top with candied pecans, here is how I make mine:
In a dry frying pan toast pecans until fragrant over med-high heat. Then drizzle enough PURE maple syrup over pecans to coat all pecans and stir. Continue to cook stirring constantly until maple syrup has cooked into pecans and has stuck to pecans and no longer sits in frying pan. Yum, Yum!
In a dry frying pan toast pecans until fragrant over med-high heat. Then drizzle enough PURE maple syrup over pecans to coat all pecans and stir. Continue to cook stirring constantly until maple syrup has cooked into pecans and has stuck to pecans and no longer sits in frying pan. Yum, Yum!
Oh yes...this is what's for breakfast
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