Homemade buttermilk pancakes

This morning’s breakfast: homemade buttermilk pancakes (c/o Alton Brown)

We usually halve the dry ingredients for storing the mix, we don’t eat pancakes that often!

6 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix. Before making the ‘instant’ pancakes, give the dry ingredients an additional shake.

Use the mix within 3 months.

“INSTANT” PANCAKES:

1 egg, separated
1 cup buttermilk
2 tablespoons melted butter
1 cup “Instant” Pancake Mix, recipe above
1/2 stick butter, for greasing the pan

Whisk together the egg white and the buttermilk in a small bowl. In another bowl, whisk the egg yolk with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Add the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out.

Butter heated griddle. Gently ladle 1/4 cup of the pancake batter onto the griddle.

Makes 8 medium sized light, fluffy, amazingly flavorful pancakes. Serve immediately.