Instant Pancake Mix and Pancakes

Serves 1
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Directions

  1. 1Place a container on a scale and zero the weight.
  2. 2Place a container on a scale and zero the weight.
  3. 3Place a container on a scale and zero the weight.
  4. 4Add 30 grams of sugar to the container.
  5. 5Add 30 grams of sugar to the container.
  6. 6Add 30 grams of sugar to the container.
  7. 7Zero out the weight again and add 12 grams of baking powder.
  8. 8Zero out the weight again and add 12 grams of baking powder.
  9. 9Zero out the weight again and add 12 grams of baking powder.
  10. 10Add 9 grams of baking soda.
  11. 11Add 9 grams of baking soda.
  12. 12Add 9 grams of baking soda.
  13. 13Add 9 grams of kosher salt.
  14. 14Add 9 grams of kosher salt.
  15. 15Add 9 grams of kosher salt.
  16. 16Add 840 grams of all-purpose flour to the container.
  17. 17Add 840 grams of all-purpose flour to the container.
  18. 18Add 840 grams of all-purpose flour to the container.
  19. 19Close the container and shake to mix the instant pancake mix.
  20. 20Close the container and shake to mix the instant pancake mix.
  21. 21Close the container and shake to mix the instant pancake mix.
  22. 22In a separate bowl, combine 50 grams of a neutral oil (vegetable or canola), two large chicken eggs (100 grams), and 480 grams of buttermilk.
  23. 23In a separate bowl, combine 50 grams of a neutral oil (vegetable or canola), two large chicken eggs (100 grams), and 480 grams of buttermilk.
  24. 24In a separate bowl, combine 50 grams of a neutral oil (vegetable or canola), two large chicken eggs (100 grams), and 480 grams of buttermilk.
  25. 25Mix the liquid ingredients until a good emulsion is formed.
  26. 26Mix the liquid ingredients until a good emulsion is formed.
  27. 27Mix the liquid ingredients until a good emulsion is formed.
  28. 28Place a large mixing bowl on a scale and zero the weight.
  29. 29Place a large mixing bowl on a scale and zero the weight.
  30. 30Place a large mixing bowl on a scale and zero the weight.
  31. 31Sift 280 grams of the instant pancake mix into the mixing bowl.
  32. 32Sift 280 grams of the instant pancake mix into the mixing bowl.
  33. 33Sift 280 grams of the instant pancake mix into the mixing bowl.
  34. 34Add the liquid ingredients to the dry mix.
  35. 35Add the liquid ingredients to the dry mix.
  36. 36Add the liquid ingredients to the dry mix.
  37. 37Mix the batter with a rubber spatula no more than 12 full times, until it barely looks mixed.
  38. 38Mix the batter with a rubber spatula no more than 12 full times, until it barely looks mixed.
  39. 39Mix the batter with a rubber spatula no more than 12 full times, until it barely looks mixed.
  40. 40Set a griddle to 350 degrees Fahrenheit.
  41. 41Set a griddle to 350 degrees Fahrenheit.
  42. 42Set a griddle to 350 degrees Fahrenheit.
  43. 43Spray the griddle with no-stick spray and wipe off any excess.
  44. 44Spray the griddle with no-stick spray and wipe off any excess.
  45. 45Spray the griddle with no-stick spray and wipe off any excess.
  46. 46Using a 1/4 cup disher (size 16), scoop and place four pancakes on the griddle at a time.
  47. 47Using a 1/4 cup disher (size 16), scoop and place four pancakes on the griddle at a time.
  48. 48Using a 1/4 cup disher (size 16), scoop and place four pancakes on the griddle at a time.
  49. 49Cook the pancakes for three to four minutes, or until bubbles form and set on the edges.
  50. 50Cook the pancakes for three to four minutes, or until bubbles form and set on the edges.
  51. 51Cook the pancakes for three to four minutes, or until bubbles form and set on the edges.
  52. 52Flip the pancakes and cook until they bounce back when lightly pressed with a finger.
  53. 53Flip the pancakes and cook until they bounce back when lightly pressed with a finger.
  54. 54Flip the pancakes and cook until they bounce back when lightly pressed with a finger.
  55. 55Repeat the cooking process until all the batter is used.
  56. 56Repeat the cooking process until all the batter is used.
  57. 57Repeat the cooking process until all the batter is used.
  58. 58Stack the cooked pancakes and top with butter and maple syrup.
  59. 59Stack the cooked pancakes and top with butter and maple syrup.
  60. 60Stack the cooked pancakes and top with butter and maple syrup.

Ingredients

  • 30 g sugar
  • 30 g sugar
  • 30 g sugar
  • 12 g baking powder
  • 12 g baking powder
  • 12 g baking powder
  • 9 g baking soda
  • 9 g baking soda
  • 9 g baking soda
  • 9 g kosher salt
  • 9 g kosher salt
  • 9 g kosher salt
  • 840 g all purpose flour
  • 840 g all purpose flour
  • 840 g all purpose flour
  • 50 g neutral oil (vegetable or canola)
  • 50 g neutral oil (vegetable or canola)
  • 50 g neutral oil (vegetable or canola)
  • 2 large chicken eggs
  • 2 large chicken eggs
  • 2 large chicken eggs
  • 480 g buttermilk
  • 480 g buttermilk
  • 480 g buttermilk
  • 280 g instant pancake mix
  • 280 g instant pancake mix
  • 280 g instant pancake mix
  • butter
  • butter
  • butter
  • maple syrup
  • maple syrup
  • maple syrup

Equipment

scalecontainerlarge mixing bowlrubber spatulagriddledisherno stick spray

Tips

  • Use a scale for precise measurements.
  • Do not use a whisk when mixing the pancake batter, use a rubber spatula.
  • Do not mix the pancake batter more than 12 full times.
  • Wipe off any excess no stick spray from the griddle.
  • Do not use metal spatulas on the griddle.
  • Use a disher (size 16) to scoop 1/4 cup of batter per pancake.
  • Pancakes are ready to flip when bubbles form and set on the edges.
  • Pancakes are finished cooking when the surface bounces back when pushed with fingers.