Friday, January 25, 2013

Alton Brown instant pancakes…with Rumchata

Review by Lyndee:

My hubby is a big fan of pancakes.  He made up this mix to keep on hand from Alton Brown on the Food Network.  You can store the dry mix for up to 3 months.  When you want to use it, you follow the second set of instructions below. We made them for dinner, with a twist.  

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.  Use the mix within 3 months.

1 egg, separated
1 cups buttermilk (we used ¾ cup skim milk and ¼ cup Rumchata)
2 tablespoons melted butter
1 cups "Instant" Pancake Mix, recipe above
1/2 stick butter, for greasing the pan (optional, we used spray)
1 cups fresh fruit such as blueberries (optional)
Yield: 6 pancakes

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 hold in a warm place for 20 to 30 minutes.

Now here’s where we got a little crazy last night.  Instead of buttermilk, we used ¾ cup skim milk and ¼ cup of Rumchata.  These were amazing!  The Rumchata was potent but it gave it that perfect cinnamon flavor that had these golden pancakes melting on our tongue.  Yum! 

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