Serves: 5
Total Calories: 821
Yield: 3 batches of pancakes

Basic Mix:
5 cups unbleached flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
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Instant Pancakes:
2 eggs, separated
2 cups buttermilk
1/2 tablespoon vanilla extract
4 tablespoons melted butter
2 cups "instant" pancake mix (recipe above)
1 stick butter, for greasing the pan

Combine all of the dry ingredients in large bowl and whisk together. Place in an airtight container. Use the mix within 3 months.

Heat flat top on low heat. While it's heating, 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 and vanilla in a large mixing bowl and whisk together until thoroughly combined.

Add 2 cups of 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 or chocolate chips 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. (Yields about 12 pancakes)

Nutritional Facts:

Serves: 5
Total Calories: 821
Calories from Fat: 259

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