Tuesday, October 12, 2010

Homemade pancakes....from scratch!!

I am so proud of myself!!  I had to wake my little guy up early this morning for school, and told him I would make him pancakes for breakfast.  When I made the offer I didn't realize we had NO pancake mix in the house.  Which is unusual, because I usually have an extra box or 2 in the pantry.

Not wanting to dissappoint, I searched online for a recipe and made pancake batter from scratch this morning, and Voila! I made pancakes that my son LOVED!!! 

Buttermilk is not an ingredient that I normally keep in my house, so I made a substitute!  1 Tablespoon white vinegaer to 1cup milk, and let it sit for 5 minutes.  I was really impressed with the way they turned out, and considering I just bought a few 5 pound bags of flour for only 99 cents each - making the batter from scratch was actually much more economical then purchasing the box mix!

Here is the recipe that I used in case yur interested in trying this:


6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
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.

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.

Thanks to The Food Network for this yummy recipe!


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