Alton Brown's Perfect Pancakes
User Reviews
5
Alton Brown's Perfect Pancakes
Description
Alton Brown's Perfect Pancakes begin with preparing a dry mix containing all-purpose flour, baking soda, baking powder, salt, and sugar. This mix can be stored for up to three months for convenience. When ready to cook, the wet ingredients—egg whites whisked with buttermilk, and egg yolks combined with melted butter—are blended together and then folded into the dry mix with minimal stirring to avoid overworking the batter.
The pancakes are cooked on a preheated griddle at 350°F with a very thin layer of butter wiped off to prevent excess oiliness while preserving a nonstick surface. Each batch yields multiple pancakes with a tender crumb and mild sweetness. Fresh fruit like blueberries can be added to the batter for added flavor and texture.
This method results in pancakes that balance fluffiness with a slight crust, ideal for a classic breakfast. Monitoring griddle temperature and minimizing mixing help achieve consistent results.
Ingredients
Dry Mix
- 6 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar
Wet ingredients, per batch.
- 2 cups pancake mix instant
- 2 egg separated
- 2 cups buttermilk
- 4 tablespoons butter melted
- 2 tablespoons butter
- 2 cups Fruit fresh, such as blueberries, if desired
Instructions
Dry Mix Preparation
- Combine all dry ingredients in a large airtight container. Shake well. Use the mix within 3 months. Each batch will make 12 pancakes. Each batch of pancakes will use 2 cups of this dry mix.
Pancake Preparation
- 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 2 cups of dry 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 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 211mg | 9% |
| Potassium | 107mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 98mg | 10% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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