"INSTANT" PANCAKES
Ingredients
- 2 each eggs, separated
- 2 cup buttermilk
- 4 tbsp melted butter
- 2 cup “Instant” Pancake Mix, recipe above
- 1 stick butter, for greasing the pan
- 2 cup fresh fruit such as blueberries, if desired
Instructions
- 1
Heat an electric griddle or frying pan to 350 degrees F.
- 2
Heat oven to 200 degrees F.
- 3
Whisk together the egg whites and the buttermilk in a small bowl.
- 4
In another bowl, whisk the egg yolks with the melted butter.
- 5
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
- 6
Pour the liquid ingredients on top of the pancake mix.
- 7
Using a whisk, mix the batter just enough to bring it together.
- 8
Don’t try to work all the lumps out.
- 9
Check to see that the griddle is hot by placing a few drops of water onto to the griddle.
- 10
The griddle is ready if the water dances across the surface.
- 11
Lightly butter the griddle.
- 12
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.
- 13
When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes.
- 14
Continue to cook 2 to 3 minutes or until the pancake is set.
- 15
Serve immediately or remove to a towel-lined baking sheet and cover with a towel.
- 16
Hold in a warm place for 20 to 30 minutes.
- 17
Yield: 12 pancakes