Alton Brown Pancake Mix is an extremely popular food item that majority of the households all over America make use of, in order to prepare tasty pancakes. Although the Pancake mix may be readily available off the shelves, the Alton Brown Cookbook provides the recipe for Pancake mix from scratch so one has the option of making and having fresh pancakes in the morning and also the luxury of having a mix to use in the future.
Instant Pancake Mix
Recipe source: ‘Alton Brown's Good Eats’ and ‘The Early Years Cookbook’ - makes 3 batches of 12 pancakes
Ingredients
- flour
- baking soda
- baking powder
- kosher salt
-
sugar
All the above ingredients may be combined together within a lidded container, which is shaken thoroughly to mix.
This mix may be used within 3 months.
To make Pancakes
- eggs, separated
- buttermilk
- melted butter
- Instant Pancake Mix (recipe as above)
- butter, for greasing pan
- fresh blueberries or other seasonal fruit (optional)
Egg whites are whisked together with buttermilk in a bowl. In another bowl, the egg yolks and melted butter are whisked together.
Both the buttermilk and the egg yolk mixtures are combined in a large mixing bowl and whisked together until well combined. The liquid blend thus obtained is poured over the pancake mix. With a whisk, the batter is gently stirred, just as much as necessary to bring it together.
An electric griddle or shallow frying pan that has been heated is very lightly buttered and then the pancake batter is gently ladled onto the griddle in small circular motions. Fresh cut fruit or berries may be sprinkled on top if desired. Once bubbles begin to start appearing around the outer edges of the pancake and its griddle-side turns golden, the pancakes may be gently flipped to roast the other side.
It may be served immediately with a drizzle of honey or maple syrup.
It may be stored after removing onto a towel-lined baking tray and covered with a towel to keep warm.
Nutritional Value
A serving size of approximately 120 g provides-
- 366.5 calories with 119 calories from fat
- 13.3 g total fat with 7.8 g saturated fat
- 67.4 mg cholesterol
- 52.1 g total carbohydrates with 4.6 g sugar and 1.6 g dietary fiber
- 8.9 g protein
- 967 mg sodium
