Correct me if I am wrong, but haven't I mentioned before on my blog that I love breakfast? Ahhh yes, in my scones post, I even wrote an "ode to breakfast". So since I am pretty sure that my faithful readers already know breakfast is my favorite meal, and that I could eat breakfast any time of the day, any day of the week, let's get right into this pancake mix.
Instead of buying the boxed stuff like Bisquick or Aunt Jemima's I decided I wanted to find a recipe for homemade pancake mix. I turned to my food blogger friend Jen at Beantown Baker and borrowed her recipe from Alton Brown. This mix makes quite a lot. I've already made 4 batches of pancakes and will be able to make about 2 more. If you aren't going to use the mix in three months, keep it in the freezer. I will eat mine up in a month, so didn't have to worry about that. You can add blueberries or bananas or whatever your little heart desires to this mix. It makes very fluffy, thick, belly filling pancakes so Jen recommends adding in a little more buttermilk if you like yours thinner.
On a side note, I want to thank my friend Andrea for advising me to use a griddle to make my pancakes. I naively thought that because the name is "pan" cake, you should use a pan but this resulted in frustration and lots of either undercooked or burnt pancakes. So now I pull out my trusty indoor grill and get pancake perfection.
Instant Pancake Mix
From Beantown Baker and Alton Brown's Good Eats Cookbook
Yields 3 batches of 12 pancakes
6 cups flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon Kosher salt
2 tablespoons sugar
Combine all of the ingredients in a lidded container. Shake to mix. Use within 3 months or store in freezer.
For 12 Pancakes:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter (I omitted this after my first batch and they were still yummy)
2 cups instant pancake mix from recipe above
1 stick of butter for greasing pan (I used cooking spray)
2 cups of fresh blueberries, optional
Heat an electric griddle or frying pan to 350 degrees. Whisk together the eggs 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 throughly combined. Pour the liquid ingredients on the top of the pancake mix. Using a whisk, mix the batter until it is combined. Don't try to work all the lumps out (this will make your pancakes tough).
Lightly butter the griddle. Wipe off with a paper towel so that no butter is 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 is golden, gently flip the pancakes. Continue to cook 2 - 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with another towel.