Alton Brown recipe using his own "instant" mix
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 or other toppings 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 200 degree oven for 20 to 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 641 | ||
Calories from Fat: 569 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.2g | 84 % | |
Saturated Fat 39.5g | 197 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 203.8mg | 63 % | |
Sodium 773.8mg | 27 % | |
Potassium 156.6mg | 4 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 14.8g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 641
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