Semi-Instant Pancakes

Light and fluffy buttermilk pancakes come together quickly when you start with my five-ingredient homemade mix.When it comes to cooking, it’s tough to beat a nonstick electric griddle. There’s plenty of surface area and low sides so you don’t have to fight to get your turner under the cooking cake. If you don’t want to go that route, try a thick, square, non-stick aluminum griddle for the stovetop. A note on flour: I’ve found that when faced with Gold Medal flour, I often have to loosen the final batter by stirring in an extra ounce of buttermilk. King Arthur flour tends to work best. To freeze cooked pancakes, cool completely, then place them in zip-top freezer bags. Seal the bags, removing as much air as possible. The frozen pancakes can easily be heated up in a toaster or toaster oven.This recipe first appeared in Season 3 of Good Eats.Photo by Lynne Calamia

• Time: 30 min
• Servings: 12

Source: Alton Brown

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