Basic Pancake Mix Batter Recipe

"Instant" Pancake Mix

• Yield: 3 batches of pancakes (12 pancakes)
• Nutritional Information Per Serving (1 of 18 servings): Calories 305, Total Fat 9 g, Saturated Fat 5 g, Carbohydrates 48 g, Dietary Fiber 2 g, Sugar 5 g, Protein 8 g, Cholesterol 39 mg, Sodium 436 mg

• 6 cups all-purpose flour
• 1 1/2 teaspoons baking soda (ensure it's fresh)
• 3 teaspoons baking powder
• 1 tablespoon kosher salt
• 2 tablespoons sugar

"INSTANT" PANCAKES:

• 2 eggs, separated
• 2 cups buttermilk
• 4 tablespoons melted butter
• 2 cups "Instant" Pancake Mix (prepared above)
• 1 stick butter, for pan greasing
• 2 cups fresh fruit such as blueberries (optional)

Instructions (to make and store the dry mix):

• In a container with a lid, combine all dry ingredients and shake well to mix thoroughly.
• Store the dry mix in an airtight container and use within 3 months for best results.

Making the "Instant" Pancakes:

1. Preheat an electric griddle or skillet to 350F. Set your oven to 200F to keep pancakes warm.
2. In a small bowl, whisk together the egg whites and buttermilk. In a separate bowl, whisk the egg yolks with the melted butter.
3. Combine the buttermilk mixture with the egg yolk mixture in a large bowl, whisking until blended. Pour these wet ingredients over 2 cups of the prepared pancake mix and stir gently just until combined; some lumps are fine and preferred.
4. Test the griddle by flicking a few drops of waterif they skitter, it's hot enough.
5. Lightly butter the griddle and wipe off any visible excess so there's just a thin film.
6. Ladle batter onto the griddle and add fruit on top if desired. When bubbles form around the edges and the underside is golden brown, flip and cook another 23 minutes until set.
7. Serve immediately, or place cooked pancakes on a towel-lined baking sheet and cover with a towel to keep warm for 2030 minutes.