'Instant' Pancakes

Light, fluffy buttermilk pancakes made from a homemade dry mix you can keep on hand instead of buying boxed.

Ingredients

• 6 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3 teaspoons baking powder
• 1 tablespoon kosher salt
• 2 tablespoons sugar
• 2 cups of the dry pancake mix (above)
• 2 large eggs, separated
• 2 cups buttermilk
• 4 tablespoons unsalted butter, melted
• Butter or oil, for the griddle

Directions

1. Whisk together the flour, baking soda, baking powder, salt, and sugar to make the dry mix and store in an airtight container.
2. To make pancakes, whisk 2 cups of the mix in a bowl and make a well in the center.
3. In another bowl, whisk the egg yolks with the buttermilk and melted butter, then pour into the well and stir until just combined.
4. Beat the egg whites to soft peaks and gently fold them into the batter, leaving it lumpy.

Heat a griddle over medium and lightly grease it.

1. Ladle on the batter and cook until bubbles form and the edges set, about 2 minutes, then flip and cook 1 minute more.
2. Serve hot with butter and syrup.

Notes

Alton Brown’s homemade pancake mix; whipped egg whites give these pancakes their lift.