In brown bag or 1 quart jar, combine all ingredients; seal bag or jar, adding dried fruits (apples are especially good!) if necessary to fill small gaps.
DIRECTIONS: In medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5" pancakes.
3 cups all purpose flour 2½ tsps. baking powder 1½ tsps. salt 1/2 cup sugar 1 cup brown sugar 1½ cups vegetable shortening 3 cups rolled oats
Sift together the first four ingredients. Stir in the brown sugar and mix well. Cut in shortening with a pastry blender. Stir in oats. Mix well. Keep in an air tight container in a coal, dry place. Use within 10-12 weeks.
To use mixture:
Thoroughly blend together 1½ cups of pancake mixture, 1 cup water and 1 slightly beaten egg. Let stand five minutes. Cook on oiled griddle.
Alton Brown is a culinary genius. My family loves watching his show. His quirky mix of food and science really make good eats. This recipe is delicious and versatile. Serve with warm melted butter and pure maple syrup! Delicious!
Recipe courtesy Alton Brown
"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 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 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.
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