Keep Recipes. Capture memories. Be inspired.

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



Alton Brown's Pancakes Recipe

kept byDAPHNE
recipe byaltonbrown.com
Notes: 

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.

print
Ingredients: 

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

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Next Recipe

Hummus

  • 1 keep

Kept by

1st Keep
DAPHNE's picture
DAPHNE

Top Recipe Keepers





Share with Facebook