Instant Pancake Mix and Pancakes

[Guest guest]

Here's another mix I'm going to flag for possible gift giving.

 

Ellen

 

* Exported from MasterCook Mac *

 

" INSTANT " PANCAKE MIX

 

Recipe By : Alton Brown, Good Eats

Serving Size : 1 Preparation Time :0:00

Categories : Breakfast Homemade Mixes

Pancakes, Waffles, Crepes

 

Amount Measure Ingredient -- Preparation Method

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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.

 

Yield: 3 batches of pancakes

 

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Per serving: 2834 Calories; 7g Fat (2% calories from fat); 77g

Protein; 601g Carbohydrate; 0mg Cholesterol; 8632mg Sodium

Food Exchanges: 37 Starch/Bread; 1 1/2 Fruit; 1 1/2 Other Carbohydrates

 

 

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* Exported from MasterCook Mac *

 

" Instant Pancakes:

 

Recipe By : Alton Brown, Good Eats

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Pancakes, Waffles, Crepes

 

Amount Measure Ingredient -- Preparation Method

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6 cups all-purpose flour

2 eggs -- separated

2 cups buttermilk

4 tablespoons melted butter

2 cups " Instant " Pancake Mix -- see recipe

1 stick butter -- for greasing the pan

2 cups fresh fruit such as blueberries -- if desired

 

To make pancakes:

 

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 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

 

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Per serving (excluding unknown items): 895 Calories; 20g Fat (20%

calories from fat); 27g Protein; 149g Carbohydrate; 150mg

Cholesterol; 308mg Sodium

Food Exchanges: 9 Starch/Bread; 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat

 

 

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