Apr 1, 2011

Pancakes - You don't need a mix!

Wow! I forgot to come add the recipe in! How terrible of me! Well here we go. Pancakes and I... we go way back. One of my favorite memories from my childhood was when my Mom would make pancakes for dinner. Mom always used a mix, after all, there were a lot of us to feed. I have no problem using pre-made mixes for some things, but every once in a while, I yearn for totally homemade food. I am all for using a mix if you are in a hurry, or have a lot of it on-hand, I however always seem to be perpetually running out of mixes, but always have the basic ingredients on hand. Take a trip into pancake world with me, I'll share a few recipes I've tried out and you might just discover that you have an unrequited love of pancakes too.

Old Fashioned Pancakes - these are slightly bitter, I would add more sugar, and thin them a bit more.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Alton Brown's Pancake Mix- this makes a lot, be prepared to store it, or make 50 million pancakes.
Instant Pancake Mix:
6 cups all-purpose flour
1 1/2 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 to mix.
Use the mix within 3 months.

2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.(For somewhere warm to put your pancakes if you are not eating immediately.)

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.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

Pancakes 3/11
Dry ingredients
Pancakes 3/11
On the griddle
Pancakes 3/11
Pancaked 3/11
Mmmmmm pancakes

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