This is from Alton Brown. The BEST pancake recipe I’ve used and it is a regular favorite. *****NOTE**** There are actually TWO recipes here. One for a batch of mix and one to make a batch of pancakes from 2 cups of the pancake mix.
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 12 pancakes
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 |
| 2 eggs, separated |
| 2 cups buttermilk |
| 4 tablespoons melted butter |
| 1/2 cup butter, for greasing the pan |
| 2 cups fresh fruit, such as blueberries, if desired (optional) |
Steps:
- For the Mix:.
- Combine all of the ingredients for the MIX in a container with a tight fitting lid.
- Shake to mix.
- For the Pancakes:.
- 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 2 cups 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 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.
Nutrition Facts:
Calories 366.6, Fat 13.3, Saturated Fat 7.9, Cholesterol 67.4, Sodium 967, Carbohydrate 52.1, Fiber 1.7, Sugar 4.3, Protein 9
Best Buttermilk Pancakes… Ever! Saw these on “Good Eats” with Alton Brown. He’s the man..
Provided by: SmallRecipe.com
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 6
Ingredients:
| 2 cups All purpose flour |
| 1/2 teaspoon baking soda |
| 1 teaspoon baking powder |
| 1 teaspoon kosher salt |
| 2 tablespoons Sugar |
| 4 tablespoons Butter melted |
| 2 Eggs separated |
| 2 cups buttermilk |
Steps:
- Pre-heat griddle to 350. Combine all dry. Set aside. Mix yolks with the butter. Mix whites with the buttermilk. Combine all wet. Mix wet into dry… Mix about 10 seconds only (make sure to scrape the sides and bottom of bowl). There will be lumps and it will not be smooth. It really is ok. Walk away! Take a stick of butter and wipe griddle with it. Take a paper towel and wipe off sitting butter. Scoop batter with a large ladle. Try not to disturb the lumps.. carefully spoon onto griddle.. Will be very thick and lumpy. It’s ok.. (You can add on blueberries or chocolate chips at this time). Flip when golden on bottom and it’s done when both sides are golden.
Nutrition Facts:
Calories 363 calories, Fat 15.429657857598 g, Carbohydrate 40.3886741972514 g, Cholesterol 305.62 mg, Fiber 1.11986010363175 g, Protein 15.4497019751576 g, Saturated Fat 7.44057090604867 g, ServingSize 1 1 Serving (205g), Sodium 698.502723518908 mg, Sugar 39.2688140936196 g, TransFat 1.82021407182248 g