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"INSTANT" PANCAKES
2
2
4
2
1
2
eggs, separated
cups buttermilk
tablespoons melted butter
cups “Instant” Pancake Mix, recipe above
stick butter, for greasing the pan
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.
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.
Yield: 12 pancakes
"
INSTANT" PANCAKES
46
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