INSTANT PANCAKE MIX

TO MAKE THE PANCAKE MIX:
6 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder (check expiration date first, mix may be stored up to 3 months)
1 tablespoon kosher salt
2 tablespoons sugar
TO MAKE INSTANT PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons butter, melted (plus more for greasing pan)
2 cups Instant Pancake Mix (listed above)
2 cups fresh fruit such as blueberries (optional)

TO MAKE THE PANCAKE MIX:
Combine all of the ingredients for the mix in a lidded container. Shake to mix. Use the mix within 3 months. (Makes enough mix for 3 batches of pancakes)

TO MAKE THE PANCAKES:
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F (if needed to keep cooked pancakes warm.)

Whisk together the egg whites and the buttermilk in a small bowl.

In another bowl, whisk the egg yolks with the 4 tablespoons melted butter. Add the egg white mixture and whisk together until thoroughly combined.

Place the pancake mix in a large mixing bowl. 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, cover with a towel, and hold in warm oven for 20 to 30 minutes.

Makes 12 pancakes
Adapted from source: Good Eats with Alton Brown, TV Food Network