"Instant" Pancake Mix and Pancakes (or waffles)

Derrick made these pancakes a few weeks ago, and they were honestly the coolest, yummiest, FLUFFIEST pancakes ever!  This is Alton Brown's recipe, which we found on foodnetwork.com.  This recipe makes a lot of mix, so unless you are making pancakes for an army, plan on storing the mix.  It will be good for up to 3 months.  Oh!  And you'll notice the photo is of a waffle.  That's because we made waffles with the mix today.  Makes great waffles, too!

INGREDIENTS:

6 C all-purpose flour

1 1/2 t baking soda (check expiration date first)

3 t baking powder

1 T kosher salt

2 T sugar

DIRECTIONS

Combine all of the ingredients in a lidded container.  Shake to mix.  Use within 3 months.  Use the recipe below to make the pancakes.

"INSTANT" PANCAKES

2 eggs, separated

2 C buttermilk (we have used regular milk when we didn't have buttermilk.  Still good, but we prefer the buttermilk)

4 T melted butter

2 C "Instant" Pancake Mix, recipe above

1 stick butter, for greasing the pan

2 C 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 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 2-3 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 20-30 minutes.

Yield:  12 pancakes