KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
To freeze cooked pancakes, cool completely, then place them in zip-top freezer bags. Seal the bags, removing as much air as possible. The frozen pancakes can easily be heated up in a toaster or toaster oven.
Flour note: I've made these in several different locals and have found that when I've been up north and faced with Gold Medal flour, I often have to loosen the final batter by stirring in another ounce of buttermilk.
SEMI-INSTANT PANCAKE MIX
28 ounces all-purpose flour (see note)
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 tablespoon kosher salt
1 ounce sugar
SEMI-INSTANT PANCAKES
10 ounces semi-instant pancake mix (above)
2 large eggs, separated and at room temperature
2 cups low-fat buttermilk at room temperature (plus another ounce to adjust consistency of final batter)
2 ounces unsalted butter, melted in a small saucepan and cooled
1 ounce unsalted butter, shortening or non-stick spray for the pan
Comments