Monday Recipe: Perfect Pancakes From Scratch

I am going to start a new thing where I offer a recipe every Monday. When we woke up the other morning, my husband was craving pancakes so I decided to make some. I usually make South Beach pancakes because they are healthier, but we opted for the real stuff this time around and it was totally worth the calories.

I found a great recipe for "instant pancake mix" that allows you to make up a supply of the dry in advance and store to which you can add the wet ingredients. I love Alton Brown on the Food Network, although I can understand why some people may not. He mixes science and food, and his recipes offer the way to approach the basics.

If you don't feel like making a batch of the dry to keep on hand, use this recipe but only use 1/3 of the dry ingredients and combine with the wet ingredients as stated. This will give you enough pancakes for 4-6 people, depending on how big or little your appetite is.

Also, you can add some blueberries or bananas or sliced strawberries to each cake once you have spooned them out onto the griddle. And please, no Aunt Jemima!

"Instant" Pancake Mix
Recipe courtesy Alton Brown

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.

"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
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.

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.)
OR just use PAM cooking spray (I prefer this).

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

Enjoy!