Archive for the ‘Breakfast’ Category

Alton Brown’s Pancakes

Alton Brown is a genius, regardless of whether or not you think he’s a dork. These are, without a doubt, the best pancakes ever. Seriously. I always have this ‘mix’ in my pantry. We frequently have these for dinner.

Good to know:
If you don’t have buttermilk, just take 2 tablespoons of vinegar or lemon juice and put it in your measuring cup, and then add enough milk to make 2 cups of milk. Let stand for about 5 minutes. Voila, buttermilk substitute that works just as well as buttermilk.

The trick to light fluffy pancakes is to not create a lot of gluten. Gluten is the protein in flour that one develops in a process like kneading bread. It makes for nice chewy bread, but really tough flat pancakes. So, one of the secrets to tender fluffy pancakes is to just stir the batter enough to mix the wet with the dry, but that’s it. I know it’s really hard to see lumps in your batter and not keep stirring. But trust me on this–there will no longer be lumps in your cooked pancakes.

Don’t add your wet ingredients to your dry ingredients until right before you’re going to cook them. The chemical reaction of the leaveners (baking soda and baking powder) will start as soon as you get them wet and you want them going full blast for the fluffiest pancakes.

Ingredients for Pancake mix:

* 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. It makes 3 batches of 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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