The recipe I normally follow is more less a take from Alton Brown's recipe. You can keep it for up to 3 months in an airtight container. There is no artificial stuff in there and you can use organic ingredients like us if you choose. SEE bottom of post for our recipe. **They are very tasty so we don't normally put more butter on them after cooking but it looked good for the picture.
*** See bottom of post for a few helpful tips!!
Printable Recipe & Tips
INSTANT PANCAKES RECIPE:
6 cups unbleached unbromated flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
1) Combine all of the ingredients in a lidded container. Shake to mix.
2) Use the mix within 3 months.
2 natural or organic eggs, separated
2 cups organic buttermilk (we use fat free) ***(No buttermilk...that's ok...See tips below)
4 tablespoons melted organic butter
2 cups "Instant" Pancake Mix, recipe above
organic butter or oil, for greasing the pan
-2 cups organic fruit such as blueberries or strawberries
-chocolate chips (mini works great)
-bananas sliced thin/walnuts- or- granola
Serve with "REAL" organic maple syrup
1) Heat an electric griddle or frying pan to 350-375 degrees F. Optional: Heat oven to 200 degrees F for holding pancakes.
2) Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
3) 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.
4) 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.
5) Lightly grease the griddle with oil or butter. Wipe off thoroughly with a paper towel. (No butter should be visible.)
6) Gently ladle 1/4 cup of the pancake batter onto the griddle and sprinkle on fruit or chocolate chips, if desired. When bubbles begin to appear, edges set around 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. Can hold in a warm oven for 20 to 30 minutes.
Yield: 12 pancakes
*** Sometimes if I know we will be busy during the week I make several batches. Then, place the pancakes individually on baking sheets in freezer. When they are lightly frozen, put them together in a container in freezer. This way they do not stick together and you can grab them to pop in toaster oven or microwave in a hurry! You have healthly organic pancakes at your fingertips!
***No Buttermilk...that's ok! Just substitute 1 cup buttermilk for 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup.
***I also use buttermilk for baking and cooking but not ALL the time so I freeze it in individual portions like 1-2 cups. Pop it in fridge the night before to thaw and I'm good to go. I would not suggest this if you are a buttermilk "drinker" however! Can be frozen for up to 3 months.