Brown Butter And Powdered Buttermilk Pancake Mix Recipes

"INSTANT" PANCAKE MIX

Steps:

• Combine all of the ingredients in a lidded container. Shake to mix.
• Use the mix within 3 months.
• 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 to 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.

BUTTERMILK BROWN SUGAR PANCAKES

Steps:

• Mix all ingredients except for the brown sugar. Leave some lumps in the batter.
• Let the batter rest for about 5 minutes until slightly risen and bubbly.
• After the bottoms and edges of the pancakes have cooked and bubbles are rising to the top, sprinkle 1 tsp of brown sugar on each pancake just before flipping.
• Flip and cook for 1-2 minutes more until cooked through.
• Serve with butter and light maple syrup.

BROWN BUTTER AND POWDERED BUTTERMILK PANCAKE MIX

Steps:

• In a medium saucepan, heat the powdered butter and ½ cup powdered buttermilk over medium. Cook, whisking constantly to keep from scorching and turning down burner if needed, until browned and fragrant, about 6 minutes. Transfer to a large bowl and let cool slightly.
• Add remaining ½ cup powdered buttermilk, flour, sugar, baking powder, and salt to the bowl and whisk together. This is your pancake mix; store at room temperature in an airtight container until ready to use.
• For each batch of pancakes, measure pancake mix into a large bowl. In a medium bowl, beat eggs until smooth. Add seltzer and whisk to combine. Add the wet mixture to the dry and whisk to just combine.
• Heat a large nonstick pan over medium; use a paper towel to rub the surface with a bit of vegetable oil. Working in batches, scoop the pancake batter into the pan using a ¼ cup measure. Cook the pancakes until browned and the bubbles across the surface have popped, about 2 minutes. Flip the pancakes and cook until set through, 1-2 minutes. Continue with the remainder of the batter, adjusting the heat to keep it at medium and re-oiling the pan surface as needed.