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Sunday, November 9, 2008

Instant Pancake Mix


This is a mix that you can store and use when you want. Just add the wet ingredients when you are ready for pancakes, then store the dry stuff for later.


Instant Pancake Mix:


6 Cups All purpose Flour
1 1/2 tsp. baking soda
3 tsp. baking powder
1 Tbsp. kosher salt
2 Tbsp. Sugar


Wet stuff (use 2 cups dry mix):


2 egss, seperated
2 Cups buttermilk
4 tbsp. melted butter


Directions:


-for the mix:
Combine all of the ingredients for the mix and store in an airtight container. Shake well to mix.


-for the pancakes:
whisk together the egg whites and buttermilk in a small bowl. In another bowl whisk the egg yolks and the melter butter together. Combine the buttermilk mixture with the egg yolk mixture until well combined. Pour into 2 cups of the pancake mix. Whisk together until just combined. Cook on a hot griddle. (recipe by Alton Brown)