Mr. Mike Makes Pancakes

The first morning that we woke up in Pensacola Beach, Mr. Mike made pancakes for the whole group.  He used Alton Brown's recipe found here and used some whole wheat flour, fresh blueberries (in season in Florida right now) and walnuts.  After taking a few bites, I thought, "I could get used to this!"  I loved having so many wonderful meals to share with such wonderful people!

Whole Wheat Blueberry Walnut Pancakes
Source: Alton Brown 

Ingredients for Instant Pancake Mix:
6 cups all-purpose flour (Use whole wheat if desired)
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon salt
2 tablespoons sugar

Directions for Instant Pancake Mix:
1. Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.

Ingredients for Whole Wheat Blueberry Walnut Pancakes:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Directions for  Whole Wheat Blueberry Walnut Pancakes:
1. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
2. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
3. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
4. 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.
5. 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.
6. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
7. 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.
8. 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.

 Notes:
- This recipe is great for taking along on a vacation because you can make the Instant Pancake Mix ahead of time and add the wet ingredients when you get to your destination.  That is what vacation baking and eating is all about!
- Pancakes are very easy to veganize.  Just use non-dairy milk with a splash of vinegar for the buttermilk, and ground flax seed egg replacer (1 tbsp ground flax mixed with 3 tbsp hot water, let sit for 10 minutes).