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Friday, November 5, 2010

alton brown's pancakes.

It's breakfast time. I'm hungry. I have buttermilk in the fridge. It's obvious, isn't it?

After much blog hopping, I decided to try out Alton Brown's Pancake recipe, seeing that it has received many rave reviews. I halved the recipe, which should have yielded 6 pancakes. But me being forever greedy, I used generous 1/3 cup measures which left me with only 5. To produce the intended 6, I suggest using scant 1/3 cup measures instead.
I like my pancakes thick and fluffy, with a slight tang from buttermilk. These pancakes definitely met my first expectation but the second criteria... not so much. The recipe was almost perfect, except that it called for too much salt for my liking. Next time, I would cut it in half. I think the salt hampered the flavour of the buttermilk, that's why it couldn't really come through.
Other than that little oopsie, the pancakes were buttery and delicious! Actually, I didn't need the extra butter on my pancakes. Just double up on the syrup! I think using butter to cook the pancakes instead of oil made a difference too.

Alton Brown's Instant Pancake Mix Recipe


  • 6 cups all-purpose flour
  • 1 1/2 teaspoons baking soda (check expiration date first)
  • 3 teaspoons baking powder
  • 1 tablespoon kosher salt ( I would slash this by half)
  • 2 tablespoons sugar


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


  • 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. (Think muffin batter.)
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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