Best 3 Brown Butter And Powdered Buttermilk Pancake Mix Recipes
Indulge in the delectable flavors of fluffy pancakes made with the irresistible combination of brown butter and powdered buttermilk. This culinary masterpiece features three variations to tantalize your taste buds: Original, Sweet Corn, and Chocolate Chip. The Original Brown Butter and Powdered Buttermilk Pancake Mix is a classic delight, offering a perfect balance of richness and tanginess. For a touch of sweetness and texture, the Sweet Corn variation incorporates sweet corn kernels, adding a delightful crunch and burst of flavor. Craving a decadent treat? The Chocolate Chip variation is sure to satisfy, with generous amounts of chocolate chips melted and swirled throughout the fluffy pancakes. Each variation is carefully crafted to deliver a unique and unforgettable pancake experience.
**Original Brown Butter and Powdered Buttermilk Pancake Mix:**
- A timeless recipe that showcases the harmonious blend of brown butter and powdered buttermilk.
- Offers a delightful balance of richness and tanginess in every bite.
**Sweet Corn Brown Butter and Powdered Buttermilk Pancake Mix:**
- A delightful twist on the classic pancake, featuring the addition of sweet corn kernels.
- Sweet corn adds a touch of sweetness, texture, and a vibrant pop of color.
**Chocolate Chip Brown Butter and Powdered Buttermilk Pancake Mix:**
- An indulgent variation that combines the flavors of brown butter, powdered buttermilk, and chocolate chips.
- Melted chocolate chips are generously swirled throughout the fluffy pancakes, creating a decadent treat.
BROWN BUTTER AND POWDERED BUTTERMILK PANCAKE MIX
With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast.
Provided by Kendra Vaculin
Categories Breakfast Pancake Brunch Butter Buttermilk Quick & Easy Egg Mother's Day Father's Day Easter Peanut Free Vegetarian Kid-Friendly
Yield Makes 6 cups mix, enough for two batches of 18 pancakes each
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat the powdered butter and ½ 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 ½ 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 ¼ 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, 1-2 minutes. Continue with the remainder of the batter, adjusting the heat to keep it at medium and re-oiling the pan surface as needed.
"INSTANT" PANCAKE MIX
Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.
Provided by Alton Brown
Yield 3 batches of pancakes (12 pancakes)
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a lidded container. Shake to mix.
- Use the mix within 3 months.
- Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
- 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 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 warm place for 20 to 30 minutes.
INSTANT PANCAKE MIX (AND INSTANT PANCAKES) BY ALTON BROWN
This is from Alton Brown. The BEST pancake recipe I've used and it is a regular favorite. *****NOTE**** There are actually TWO recipes here. One for a batch of mix and one to make a batch of pancakes from 2 cups of the pancake mix.
Provided by -JoeB
Categories Breakfast
Time 30m
Yield 12 pancakes
Number Of Ingredients 10
Steps:
- For the Mix:.
- Combine all of the ingredients for the MIX in a container with a tight fitting lid.
- Shake to mix.
- For the Pancakes:.
- 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 2 cups 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 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 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 warm place for 20 to 30 minutes.
Nutrition Facts : Calories 366.6, Fat 13.3, SaturatedFat 7.9, Cholesterol 67.4, Sodium 967, Carbohydrate 52.1, Fiber 1.7, Sugar 4.3, Protein 9
Tips:
- Use buttermilk powder: Buttermilk powder adds a tangy flavor and helps the pancakes rise.
- Brown the butter: Browning the butter adds a nutty flavor to the pancakes.
- Let the batter rest: Letting the batter rest allows the ingredients to fully hydrate and results in a more tender pancake.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat prevents them from burning.
- Flip the pancakes only once: Flipping the pancakes too often can make them tough.
- Serve the pancakes with your favorite toppings: Serve the pancakes with butter, syrup, fruit, or whipped cream.
Conclusion:
Brown butter and powdered buttermilk pancake mix is a delicious and easy-to-make breakfast. The pancakes are fluffy, flavorful, and have a slightly crispy exterior. They're perfect for a weekend brunch or a weekday breakfast.
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