Emily's Cookin'!

Pancakes! She'll be cooking them for a class so she wanted to know how to do it beforehand. We found a recipe we liked, she did the measurements while I showed her how to separate an egg,and off she went:

The verdict? Delish! She'll really wow 'em in class when the time comes.

The recipe? From the awesome Alton Brown:

"Instant" Pancake Mix

Recipe courtesy Alton Brown

Serves:
3 batches of pancakes

Ingredients

* 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

Directions

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.
"INSTANT" PANCAKES:

* 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

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.

Yield: 12 pancakes

We prepared only a third of the mix because we were short of flour. We left out the fruit, too, but we added some vanilla, just to make it our own. Light, fluffy, all you could ask for in a pancake.