* Exported from MasterCook *
Pancake Mix, Brown Butter and Powdered Buttermilk
Recipe By : Kendra Vaculin
Serving Size : 36 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Pancakes/Waffles Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pancake mix
2/3 cup butter -- powdered, Note 1:
1 cup buttermilk -- powdered, divided, (145 g)
4 cups all-purpose flour -- (500 g)
1/4 cup granulated sugar
4 tsp. baking powder
4 tsp. kosher salt
Pancakes
3 cups pancake mix -- Note 2:
2 large eggs
2 cups seltzer water -- cold
Vegetable oil -- or canola oil, for cooking
With this shelf-stable homemade pancake mix ready to go in your
pantry, you're always minutes away from an exceptional pancake
breakfast (or breakfast for dinner, live your life). The key is a
combo of two powdered dairy products: buttermilk, for that perfect
tang, and butter, which you'll brown in a saucepan with half the
powdered buttermilk for a touch of nuttiness. Just add eggs and -
surprise! - seltzer water, which provides extra lift and fluffiness.
The recipe below yields enough base for two batches of 18 pancakes
each; keep the extra powdered base in an airtight container as a gift
to future you.
Note 1: find on Amazon, (65 g)
Note 2: (1/2 of the total mix above; reserve remainder for another time)
ACTIVE: 10 minutes
TOTAL: 20 minutes
Makes: 6 cups mix, enough for two batches of 18 pancakes each
In a medium saucepan, heat the powdered butter and 1/2 cup powdered
buttermilk over medium. Cook, whisking constantly to keep from
scorching and turning down burner if needed, until browned and
fragrant, about 6 minutes. Transfer to a large bowl and let cool slightly.
Add remaining 1/2 cup powdered buttermilk, flour, sugar, baking
powder, and salt to the bowl and whisk together. This is your pancake
mix; store at room temperature in an airtight container until ready to use.
For each batch of pancakes, measure pancake mix into a large bowl. In
a medium bowl, beat eggs until smooth. Add seltzer and whisk to
combine. Add the wet mixture to the dry and whisk to just combine.
Heat a large nonstick pan over medium; use a paper towel to rub the
surface with a bit of vegetable oil. Working in batches, scoop the
pancake batter into the pan using a 1/4 cup measure. Cook the
pancakes until browned and the bubbles across the surface have
popped, about 2 minutes. Flip the pancakes and cook until set
through, 1 to 2 minutes. Continue with the remainder of the batter,
adjusting the heat to keep it at medium and re-oiling the pan surface
as needed.
Review: Unlike the first reviewer, (Yet another shade throwing troll)
I actually made the recipe, ooh AND, I understand the dry good asked
for in the recipe. the powdered buttermilk and butter I have are all
natural, no filler and organic..... any how. This provided an
brilliant and quite tasty mix for quick Brown butter pancakes without
necessitating the time to brown off butter and cool it prior to
making batter. Thank you chef Vaculin
S(Internet address):
https://www.epicurious.com/recipes/food/views/homemade-pancake-mix-brown-butter-buttermilk
Yield:
"2 batches"
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Per Serving (excluding unknown items): 134 Calories; 4g Fat (29.8%
calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber;
24mg Cholesterol; 441mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0404