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Ingredientes
- 6 c. all-purpose flour
- 1 1/2 tsp baking soda (check expiration date first)
- 3 tsp baking pwdr
- 1 Tbsp. kosher salt
- 2 Tbsp. sugar
- 2 x Large eggs separated
- 2 c. buttermilk
- 4 Tbsp. melted butter
- 2 c. 'Instant' Pancake Mix (listed above)
- 1 stk butter for greasing pan
- 2 c. fresh fruit such as blueberries if you like
Direcciones
- For the Mix: Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months. (Makes mix for 3 batches of pancakes)
- For the Pancakes: Heat an electric griddle or possibly frying pan to 350 degrees. Heat oven to 200 degrees.
- 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 mix with the egg yolk mix in a large mixing bowl and whisk together till thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just sufficient to bring it together. Do not try to work all the lumps out.
- Check to see which the griddle is warm 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 you like. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden brown, gently flip the pancakes. Continue to cook 2 to 3 min or possibly till the pancake is set.
- Serve immediately or possibly remove to a towel-lined baking sheet and cover with a towel. Hold in a hot place for 20 to 30 min.
- This recipe yields 12 pancakes.
- Yield: 12 pancakes
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