Brown Butter And Powdered Buttermilk Pancake Mix Recipes
"INSTANT" PANCAKE MIX
Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.
Provided by Alton Brown
Yield 3 batches of pancakes (12 pancakes)
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a lidded container. Shake to mix.
- Use the mix within 3 months.
- 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.
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
INSTANT PANCAKE MIX (AND INSTANT PANCAKES) BY ALTON BROWN
This is from Alton Brown. The BEST pancake recipe I've used and it is a regular favorite. *****NOTE**** There are actually TWO recipes here. One for a batch of mix and one to make a batch of pancakes from 2 cups of the pancake mix.
Provided by -JoeB
Categories Breakfast
Time 30m
Yield 12 pancakes
Number Of Ingredients 10
Steps:
- For the Mix:.
- Combine all of the ingredients for the MIX in a container with a tight fitting lid.
- Shake to mix.
- For the Pancakes:.
- 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 2 cups 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 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.
Nutrition Facts : Calories 366.6, Fat 13.3, SaturatedFat 7.9, Cholesterol 67.4, Sodium 967, Carbohydrate 52.1, Fiber 1.7, Sugar 4.3, Protein 9
BROWN BUTTER AND POWDERED BUTTERMILK PANCAKE MIX
With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast.
Provided by Kendra Vaculin
Categories Breakfast Pancake Brunch Butter Buttermilk Quick & Easy Egg Mother's Day Father's Day Easter Peanut Free Vegetarian Kid-Friendly
Yield Makes 6 cups mix, enough for two batches of 18 pancakes each
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat the powdered butter and ½ cup powdered buttermilk over medium. Cook, whisking constantly to keep from scorching and turning down burner if needed, until browned and fragrant, about 6 minutes. Transfer to a large bowl and let cool slightly.
- Add remaining ½ cup powdered buttermilk, flour, sugar, baking powder, and salt to the bowl and whisk together. This is your pancake mix; store at room temperature in an airtight container until ready to use.
- For each batch of pancakes, measure pancake mix into a large bowl. In a medium bowl, beat eggs until smooth. Add seltzer and whisk to combine. Add the wet mixture to the dry and whisk to just combine.
- Heat a large nonstick pan over medium; use a paper towel to rub the surface with a bit of vegetable oil. Working in batches, scoop the pancake batter into the pan using a ¼ cup measure. Cook the pancakes until browned and the bubbles across the surface have popped, about 2 minutes. Flip the pancakes and cook until set through, 1-2 minutes. Continue with the remainder of the batter, adjusting the heat to keep it at medium and re-oiling the pan surface as needed.
BUTTERMILK PANCAKE MIX IN A JAR
This is great for a gift basket for the holidays or any time. Add gourmet flavored syrups, placemats, wooden spoons, and wire whisk for a complete gift. Mix makes 10 cups or 90+ pancakes
Provided by cookieswap
Categories Breakfast
Time 20m
Yield 10 cups, 90 serving(s)
Number Of Ingredients 9
Steps:
- -------pancakemix-------.
- Sift the ingredients together well.
- Store in a container with a tight-fitting lid--------pancakes--------.
- Mix ingredients with 1 1/2 cups pancake mix until blended together.
- Let it stand five minutes.
- Cook pancakes.
- --------Notes-------.
- Use the mix within 6 months of when you make it.
- The pancakes made from this mix aren't as sweet as those made from Aunt Jemima mix, but they are good.
- You can always add sugar, of course.
- If you can't find buttermilk powder in your local grocery store, try a bulk food store.
Nutrition Facts : Calories 58.8, Fat 0.6, SaturatedFat 0.2, Cholesterol 4.2, Sodium 154.7, Carbohydrate 11, Fiber 0.3, Sugar 2.5, Protein 2.1
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