Instant Pancakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 6 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3 teaspoons baking powder
• 1 tablespoon salt (preferably kosher)
• 2 tablespoons sugar
• 2 eggs, separated
• 2 cups buttermilk
• 4 tablespoons butter, melted
• 1/2 cup butter, for greasing the pan
• 2 cups fresh fruit (optional)

Recipe

• 1 mix:.
• 2 combine all ingredients and mix by shaking.
• 3 store up to three months.
• 4 pancakes:.
• 5 preheat griddle or frying pan to 350°f preheat oven to 200°f.
• 6 whisk together egg whites and buttermilk.
• 7 separately, whisk together egg yolks and melted butter.
• 8 add egg mixture to egg yolk mixture and whisk together until combined.
• 9 add liquid mixture to"instant" mix and whisk until just barely combined; lumps are okay.
• 10 if griddle is ready (small drops of water dance across the surface), butter it and wipe off any excess butter.
• 11 ladle the batter into the griddle.
• 12 sprinkle fruit on pancakes if desired.
• 13 flip pancakes when bubbles begin to set at the edges and their undersides are golden-brown.
• 14 cook other side for 2-3 minutes or until pancake is set.
• 15 if not eating immediately, keep warm.