Happy Mardi Gras! While most people associate this day with beads, costumes, debauchery and copious amounts of booze, it does have one further association: Pancakes. It seems that, as fat and eggs traditionally were not allowed during lent, people would cobble together their forbidden goods and consume them in pancake form on the last day before forebearing it.
I like me the pancakes, and unfortunately missed IHOP’s annual free short stack offer this year. But that’s OK, because there’s just no replacement for homemade pancakes from scratch. Top them off with some warm Vermont maple syrup. I come from maple syrup country, after all, so this ranks high in my list of comfort foods.
The recipe I swear by comes from my fave TV chef, Alton Brown. Recipe after the jump.
For the mix:
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.
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 desiredHeat 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
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