T&T pancake mix recipe for gift giving? (597 views)

This is my favorite from CI - we use 2 cups of buttermilk instead of lemon/milk - I make it monthly and freeze the leftovers -

mysisterskitchen2009.blogspot.com/2012/05/cooks-illustrated-light-and-fluffy.html

I have these that I probably got off the CCLBB way back but have not tried. We typically make sourdough pancakes and waffles.

PANCAKE MIX IN A BAG

2 cups all-purpose flour
5 teaspoons baking powder
4 tablespoons granulated sugar
1 teaspoon salt

Include decorative tag that says:

Combine contents of jar with:

2 eggs
1/2 cup vegetable oil
2 cups milk

Pour pancake mix into a large bowl. Add eggs, oil and milk. Stir until well combined. Allow to sit in the refrigerator for 5 minutes.

These pancakes may be frozen after frying. Store each pancake separately in plastic wrap and place in a large freezer-safe zip-type bag. Reheat in microwave oven.


"Instant" Pancake Mix Recipe courtesy Alton Brown


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


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

Let us know what you try. I've saved the recipes for potential gifts, but then hesitate to make them and give them because I haven't tried them.