Week 5 - Perfectly Simple

10/27/12 - So far these past 4 weeks have been fun trying new pancake recipes, but I realize it's been a guessing game as to which recipes will turn out the best.  I even took a crack at personalizing and making up my own recipes.  But after last week's  peanut butter fiasco, I think it would be prudent to get a good plain pancake recipe which I can use as my base to build from.

So when it comes to understanding recipes and ingredients, and getting a great recipe, I like to turn to Alton Brown.  He's never let me down and I love his scientific approach to things.  Yeah, that's a little of my inner geek coming out.

First, I love the idea of having a bunch of pre-made, homemade mix on hand.  All I have to do in the morning is get the wet ingredients together and make the pancakes.  Although the directions for the wet ingredients is different.  Never have I seen instructions to separate the eggs, mix with another ingredient and then combine.  I think it may because eggs whites can be whisked in to a nice froth that will add to the fluffiness of the pancakes.

So the end result?  Amazing, light, fluffy pancakes.  I also love that slight tart flavor the buttermilk gives the pancakes.  This recipe is definitely a keeper and will likely be the base to many of my pancakes.  Alton, you never disappoint.  Thank you.  Jó étvágyat!

 Ingredients

• 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

Directions

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months. (I don't think that will be a problem)

 

"INSTANT" PANCAKES:

• 2 eggs, separated
• 2 cups buttermilk
• 4 tablespoons melted butter
• 2 cups "Instant" Pancake Mix, recipe above
• 1 stick butter, for greasing the pan

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.  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.