"Instant" Pancake Mix

Packaged pancake mixes have been my go to for years. One look at my email address would confirm my love of pancakes and a brand my mama used in a pinch when we were growing up. (That has been my email address for about 14 years!)

Itty bitty LOVES pancakes. He flips, pun intended, every time he sees an IHOP commerical or sees a blog with a photo of pancakes. The latter happened this morning after we had already ate breakfast. My solution... breakfast for dinner!

These are hands down the best pancakes I have ever made. I don't know how I will ever be able to bring myself to buy a packaged pancake mix again and I hope that I don't resort to going that route ever again. These are the fluffiest pancakes I have ever tasted.

Maybe it has something to do with separating the egg white and yolk. The egg white gets whisked into the buttermilk and the yolk gets whisked into the melted butter and then both are combined and then poured over the dry ingredients. Chemistry? Maybe. I have no idea if this is the real reason the pancake fluffs the way it does but I've never had a pancake fluff the way these do.

Make a stack of these light as day pancakes for breakfast or switch it up and have them for dinner. Day or night, they won't disappoint.

"Instant" Pancake Mix

Food Network's Alton Brown

Makes 12 pancakes (1/4 cup batter for each pancake)



Stars of the Show:

6 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3 teaspoons baking powder
• 1 tablespoon kosher salt
• 2 tablespoons sugar
• 2 eggs, separated
• 2 cups buttermilk
• 4 tablespoons melted butter

And Action:

Combine the flour, baking soda, baking powder, salt, and sugar. You can also make the "pancake mix" ahead of time by combining the dry ingredients in an airtight container and storing for up to 3 months.

Heat a skillet over medium.

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.

Make sure the skillet is nice and hot. You can check to see if it is hot enough by dropping a couple of water drops into the skillet and if they "dance" across the skillet it is ready.

Lightly butter the skillet. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the skillet. When bubbles begin to set around the edges of the pancake and the skillet-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.