Alton's Buttermilk Pancakes
From Valoriest 8 years agoIngredients
- PANCAKE MIX - TO BE USED WITHIN 3 MONTHS shopping list
- 6 cups all-purpose flour shopping list
- 1 1/2 teaspoons baking soda (check expiration date first) shopping list
- 3 teaspoons baking powder shopping list
- 1 tablespoon kosher salt shopping list
- 2 tablespoons sugar shopping list
- TO MAKE shopping list
- 2 eggs, separated shopping list
- 2 cups buttermilk shopping list
- 4 tablespoons melted butter shopping list
- 2 cups "Instant" Pancake Mix, recipe above shopping list
- 1 stick butter, for greasing the pan shopping list
- 2 cups fresh fruit such as blueberries, if desired shopping list
How to make it
- 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.
People Who Like This Dish 4
- clbacon Birmingham, AL
- NadineM Mississauga, Canada
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