insanely good buttermilk pancakes
Our breakfast choices are one of the ways we set the weekend days apart and call them special. Call them restful. Call them sweet. Call the family together, or call a friend. I think we need a day every once in a while in which we can find no good reason to change out of our pajamas – until maybe mid-afternoon in time for dinner.
Alton Brown – you know him? The quirky celebrity chef-author, droll sense of humor, with the fascinating scientific why’s for everything that takes place in the kitchen. Have you seen all his visual aids? They’re crazy! He’s like “teacher of the year” for foodies! This is from him…
Put together the dry ingredients here, seal in a container, and then simply add a couple cups of this mix to a few wet ingredient when you’re ready for pancakes. Less to measure, less to wash, more reason to eat more pancakes. More reason to stay in pajamas.
These are incredibly light and the flavors perfectly balanced. I think you might love…
Ingredients for the “instant” pancake mix
(yields a bit more than 6 cups, making for 3 batches of fresh buttermilk pancakes)
- 6 cups all-purpose flour
- 1 ½ 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 very well to mix. And be sure to do so before each use – (otherwise the ingredients will tend to settle out, heavier on the bottom, and what you’ll get won’t be what you’ll want.)
Use the mix within 3 months. That should be no problem.
“Instant” Buttermilk Pancakes
- 2 eggs, separated
- 2 cups buttermilk *
- 4 tablespoons melted butter
- 2 cups “Instant” Pancake Mix, recipe above
- 1 pat of butter, for greasing the pan
- 2 cups fresh fruit such as blueberries, if desired
- zest of ½ to 1 whole lemon finely minced (optional, but wonderful)
* have you made yours yet? you can follow the link to see how.
Heat an electric griddle or frying pan to 350° F (175° C). Heat oven to 200°F (95° C).
Whisk together the egg whites and the buttermilk in a small bowl. (Just long enough to beat a little air into the them. Not looking for much of a change.) In another bowl, whisk the egg yolks with the melted butter along with the lemon zest. (Alton Brown makes the case for what might be seen as a bit of “fussiness”. You should trust him though. Just do as he says.)
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk these 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. You WANT lumps, because you want light-as-a-cloud fluffycakes.
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Check to see that the griddle is hot by tossing a few drops of water onto to the griddle. The water will dance across the surface when the griddle’s ready.
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, the edges have “dried” 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 another towel. Hold in a warm oven for 20 to 30 minutes.
You probably have your favorite topping(s) for pancakes. But this lemony blueberry sauce is Awfully Good! (For that matter, so are the ricotta pancakes that go along with. How nice that there are two days in a weekend.)
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