Brown Butter And Powdered Buttermilk Pancake Mix Recipes

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"INSTANT" PANCAKE MIX



Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.

Provided by Alton Brown

Yield 3 batches of pancakes (12 pancakes)

Number Of Ingredients 11

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

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



Buttermilk Brown Sugar Pancakes image

These pancakes are fluffy and have a yummy brown sugar candy-like crust! Find other tasty recipes at www.thishomemadeheaven.com

Provided by Amy

Categories     Breakfast

Number Of Ingredients 9

2 Cups All-purpose flour
3 tbsp sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/4 tsp kosher salt
2 1/2 cups buttermilk
2 eggs
3 tbsp unsalted butter
1/2 cup brown sugar

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



Brown Butter and Powdered Buttermilk Pancake Mix image

With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast.

Provided by Kendra Vaculin

Categories     Breakfast     Pancake     Brunch     Butter     Buttermilk     Quick & Easy     Egg     Mother's Day     Father's Day     Easter     Peanut Free     Vegetarian     Kid-Friendly

Yield Makes 6 cups mix, enough for two batches of 18 pancakes each

Number Of Ingredients 12

Pancake mix
⅔ cup (65 g) powdered butter
1 cup (145 g) powdered buttermilk, divided
4 cups (500 g) all-purpose flour
¼ cup granulated sugar
4 tsp. baking powder
4 tsp. kosher salt
Pancakes
3 cups pancake mix (½ of the total mix above; reserve remainder for another time)
2 large eggs
2 cups cold seltzer water
Vegetable or canola oil, for cooking

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.

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