Alton Brown has a great recipe for a do-it-yourself pancake mix, something I really like because the ingredients in the store bought versions aren't all that great. I pulled this together one morning this week and made quick and easy pancakes on a school morning! Lovely! When I've exhausted this batch, I will try this again with half of the flour as whole wheat flour. Yum!
Semi-Instant Pancake Mix (via Alton Brown)
28 oz AP flour
1 tbs baking powder
1.5 tsp baking soda
1 tbs kosher salt
1 oz sugar
1. Sift all ingredients together and store in an airtight container in the pantry for up to 3 months.
2. Shake vigorously before each use.
Semi-Instant Pancakes (via Alton Brown)
10 oz. Semi-Instant Pancake mix
2 large eggs, separated
2 cups low-fat buttermilk (2 cups non-fat milk + 2 tbs vinegar or lemon juice + 5 min of sitting time = buttermilk)
2 oz unsalted butter, melted and cooled
1. Heat an electric griddle to 350 degrees or set a heavy skillet or griddle over medium heat.
2. Place the pancake mix in a large bowl. Whisk the egg whites and buttermilk in a second bowl.
3. Whisk the egg yolks into the cooled melted butter.
4. Whisk the butter mixture completely into the buttermilk mixture.
5. Dump the wet team onto the dry team and quickly bring together with a large whisk. Do NOT overmix. Walk away for 10 minutes.
6. After 10 minutes, grease your griddle or pan with whatever you choose (i.e., butter, shortening, nonstick spray, oil) and proceed with making pancakes as you normally would.