Buttermilk Pancakes

These are the best pancakes I've ever eaten. I don't take any credit for this recipe. It's Alton Brown's recipe and it's perfect. Once you've tried these you won't be able to eat any other pancake. The recipe is in two parts. The first is the dry ingredient mix which you can keep on hand for future pancakes. The second is the dry + wet ingredients. One of the tricks to making good pancakes is to separate the eggs and beat the egg whites until stiff, which is very easy with a hand-held electric mixer (or just a mixer). It makes the pancakes fluffier.

Note (April 12, 2014): I no longer beat the egg whites...it takes too long and I don't notice a difference. I now also add cornmeal to my pancakes which gives them a nice flavor and a little more texture.

"Instant" 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

1 batch of mix

• 2 cups all-purpose flour
• 1/2 teaspoons baking soda (check expiration date first)
• 1 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 teaspoons sugar

Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.

Pancakes:

• 2 eggs, separated
• 2 cups buttermilk (or mix 2 cups milk with 2 tablespoons vinegar)
• 4 tablespoons melted butter
• 2 cups "Instant" Pancake Mix, recipe above
• 1/4 cup cornmeal (optional)
• 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 the egg whites with an electric mixer until beaten stiff then add the buttermilk. 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/oil 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: between 8 to 12 pancakes