Breakfast for supper is a common occurrence around the Bowl of Cherry House. It is easy and I usually have everything that I need on hand to whip it up. I have made from-scratch pancakes in the past, but I normally use Bisquick. (After all, the point of this dinner is to be quick and easy.) However, I recently mixed up a batch of Brown Eyed Baker's pancake mix and I am a convert. Her buttermilk pancakes are so good I eat them without anything on them. (Although occasionally some jam or peanut butter may find its way to a few.) It does take a little more work than the Bisquick method, but let me assure you that it is totally worth it. (Being that the original recipe is from Alton Brown, is there any wonder why?)
Mix Ingredients:
-6 c flour
-1 1/2 t baking soda
-3 t baking powder
-1 T salt
-2 T sugar
Mix Directions:
Combine all ingredients in a lided container. Shake to mix. Use within 3 months.
Pancake Ingredients:
-2 eggs, separated
-2 c. buttermilk (and don't forget that you can make your own buttermilk with vinegar or lemon juice)
-4 T melted butter
-2 c pancake mix
Pancake Directions:
-Heat an electric griddle or frying pan to 350 degrees and preheat oven to warm.
-Whisk together the egg whites and the buttermilk in a small bowl. Whisk the egg yolks with the melted butter.
-Combine the buttermilk mixture and the butter mixture together in a large bowl and whisk until thoroughly combined.
-Pour the liquid ingredients on top of the pancake mix. Whisk together until just combined. (Don't worry about lumps.)
-Pour batter onto griddle. Turn when the pancakes start to bubble. Cook another two to three minutes. Wrap in towel and place in warm oven until ready to eat.
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