These pancakes are so much better than pancakes from a store-bought pancake mix–and almost as easy to make! Just keep the mix stored in an air-tight container and you can whip up pancakes any time. A few tips: don’t over mix the batter. It’s okay to have some lumps. Be sure to use fresh baking soda. Once you’ve ladled your pancake batter, leave it alone until it’s time to flip. You should use up the pancake mix within 3 months. Leftover cooked pancakes can be frozen and reheated.
- 1 1/2 teaspoons baking soda
- 3 teaspoons baking powder
- 1 tablespoon salt
- 3 tablespoons sugar
- 2 eggs, separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- Heat an electric griddle or frying pan to 350 degrees.
- Whisk together the egg whites and 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 over mix.
- Lightly butter the griddle. Wipe off thoroughly with a paper towel. (You can skip this step if you’re using a non-stick griddle).
- Gently ladle the pancake batter onto the griddle. 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- 3 minutes or until the pancake is set and golden. Serve immediately. Makes 12 pancakes.
Who Dished It Up First: Monica at Lick the Bowl Good via Alton Brown