Semi-Instant Pancakes

Name: Semi-Instant Pancakes
Yield: 12
Ingredients: 28 ounces all-purpose flour (see note); 1 tablespoon baking powder; 1 1/2 teaspoons baking soda; 1 tablespoon kosher salt; 1 ounce sugar; 10 ounces semi-instant pancake mix (above); 2 large eggs, separated and at room temperature; 2 cups low-fat buttermilk at room temperature (plus another ounce to adjust consistency of final batter); 2 ounces unsalted butter, melted in a small saucepan and cooled; 1 ounce unsalted butter, shortening or non-stick spray for the pan; 8 ounces fresh fruit such as blueberries (optional)

Semi-Instant Pancakes was pinched from <a href="http://altonbrown.com/semi-instant-pancakes-recipe/" target="_blank">altonbrown.com.</a>

INGREDIENTS

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28 ounces all-purpose flour (see note)

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1 tablespoon baking powder

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1 1/2 teaspoons baking soda

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1 tablespoon kosher salt

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1 ounce sugar

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10 ounces semi-instant pancake mix (above)

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2 large eggs, separated and at room temperature

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2 cups low-fat buttermilk at room temperature (plus another ounce to adjust consistency of final batter)

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2 ounces unsalted butter, melted in a small saucepan and cooled

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1 ounce unsalted butter, shortening or non-stick spray for the pan

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8 ounces fresh fruit such as blueberries (optional)

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