Foodie Friday: Pancakes with Strawberries and Vanilla Whipped Cream

Pancakes have to be one of the most delicious things around {at least in my opinion}.  We don’t have them as often as I’d like, and since I recently instituted a breakfast for dinner night, I thought we’d make them this week.  They are one of Babydoll’s favorite things to eat.

This recipe looks long and complicated, but it really isn’t.  The end result is so good {no, really, it’s unbelievable} and fluffy and tasty.  As an added bonus, you can make up batches of the mix and have it on hand for whenever you’d like some good pancake love.
The recipe is an Alton Brown one, and basically has you making your own version of Bisquick.  I’m telling you, once you try this, you’ll never go back!

Instant Pancake Mix
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 ingredients in a lidded container or a Ziploc bag and shake to combine.  Use the mix within three months and shake it before every use.

Instant” Pancakes
2 eggs, separated
2 cups buttermilk
4 tablespoons butter, melted
2 cups Instant Pancake Mix
Butter for greasing the pan
Strawberries, sliced
Vanilla Bean Whipped Cream, recipe below

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. 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 and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Vanilla Bean Whipped Cream
1 pint heavy whipping cream
6 tablespoons granulated sugar
2 teaspoons Madagascar vanilla bean paste

Place chilled whipping cream in the bowl of a stand mixer.  Add sugar and vanilla bean paste.  Whip on high speed with the whisk attachment until soft peaks begin to form.