Pancakes
                America’s Test Kitchen

	2 cups	whole milk
	1 tbsp	lemon juice
	2 cups	unbleached, all purpose flour
	2 tsp	baking powder
	½ tsp	baking soda
	½ tsp	salt
	2 tbsp	sugar
	1	egg
	3 tbsp	melted butter

1. Begin heating griddle.

2. Beat egg in separate bowl. In another bowl, add lemon juice to milk; set aside.

This is the buttermilk. Clinical taste testing (what America’s Test Kitchen/Cook’s Illustrated does) demonstrated that this was preferred even over buttermilk. Of course, you can’t buy real buttermilk anymore; it’s all manufactured now.

3. Measure and mix dry ingredients together: flour, baking powder and soda, salt and sugar.

4. Mix egg into milk, add butter and stir.

5. Make a well in the dry ingredients. Pour in liquid and stir with wisk only until ingredients barely distributed. If there aren’t any streaks of powder from the dry ingredients, you’ve mixed far too much.

6. Grease 350° griddle and pour out batter as desired.

7. To hold for up to 20 minutes, place baked pancakes on wire cooling rack on baking sheet in a 200° oven.

“Instant” Pancake Mix
                Alton Brown

	6 cups	all-purpose flour
	1½ tsp	baking soda (check expiration date first)
	3 tsp	baking powder
	1 tbsp	kosher salt
	2 tbsp	sugar

1. Combine all of the ingredients in a lidded container. Shake to mix.

2. Use the mix within 3 months according to this method...

	2	eggs, separated
	2 cups	buttermilk
	4 tbsp	melted butter
	2 cups	"Instant" Pancake Mix, recipe above
	1 stick	butter, for greasing the pan
	2 cups	fresh fruit such as blueberries, if desired

1. Heat an electric griddle or frying pan to 350°. Heat oven to 200°.

2. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

3. 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.

4. 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.

5. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

6. 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.

7. 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.