Tuesday, March 31, 2009

Scratch isn't a ingredient, you pancake!

When I was growing up there were some things that we ate that I was completely resigned to the fact that you only bought it and it wasn't made. Mac and cheese was one and making pancakes is another. I completely thought that you buy a box and add water, butter, etc was it. later on in life I have come to find that is not the fact at all. Also when you do make these from scratch it is a completely different experience altogether. Most people have the majority of the ingredients to make pancakes from scratch. (Excluding the house of A.E.M.M., you know who you are!)

This kids loved them and they are fun to make! All the ingredients your kids can dive their hands into with no issues. This time the girls didn't join because everyone was sleeping in!
Anyway, there are a few chefs that I follow loyally and this recipe is not an exception... Try Alton Brown's recipe this weekend you will not be disappointed!

"Instant" Pancake Mix
Recipe courtesy: Alton Brown Show: Good Eats
Episode: Flap Jack Do It Again
Ingredients * 6 cups all-purpose flour * 1 1/2 teaspoons baking soda (check expiration date first) * 3 teaspoons baking powder * 1 tablespoon kosher salt * 2 tablespoons sugar
Combine all of the ingredients in a lidded container. Shake to mix.Use the mix within 3 months."INSTANT" PANCAKES:
* 2 eggs, separated * 2 cups buttermilk * 4 tablespoons melted butter * 2 cups "Instant" Pancake Mix, recipe above * 1 stick butter, for greasing the pan * 2 cups fresh fruit such as blueberries, if
desired. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.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.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.Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. 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 to 3 minutes or until the pancake is set.Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.Yield: 12 pancakes
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