"Instant" pancake mix recipe

A few months ago Jeff and I wanted pancakes but I didn't have a recipe to make them from scratch, and we were out of pancake mix. So Jeff googled a recipe and since Alton Brown is one of his favorite tv chefs- he thought we should try his recipe for instant pancake mix. That way if we were out again we would have this as a back up. It was so good we made another batch and stored it in a tupperware container. Any time we want pancakes I just add a few ingredients to the mix and we are done. Just as easy as the boxed pancake mix from the store, only home made and none of that extra stuff you don't want or need in your pancakes. Plus it is easy to throw together out of stuff you have in your pantry. Also- I do NOT use buttermilk in mine because I never have it on hand and I don't like buttermilk. :-) 

"Instant" pancake mix

Alton Brown / Food Network site

Ingredients

• 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

Directions

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

"INSTANT" 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

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

Yield: 12 pancakes

Chopped cabbage

This is something I came across accidentally. I have never had cabbage made this way, but maybe it is an old way to make it and I am just figuring it out because I haven't always liked cabbage all that much? I don't know. I was making my un-stuffed cabbage casserole and was softening the cabbage when I snuck a taste. It tasted soooo good I decided that I was going to make it that way as a vegetable side and see if everyone else liked it too. It tastes so buttery even though there isn't any butter in it, and almost has a steamed cauliflower taste. Anyway.. it is really good. Don't knock it till you try it! 

Chopped Cabbage

1 head cabbage
olive oil 
salt
pepper

Cut cabbage into bite size pieces and toss into very large pot.Place on stovetop on high.  Drizzle with olive oil until fairly coated, salt and pepper to taste. Let it sit for 3 or 4 minutes until pot and cabbage are getting hot. You don't want the cabbage on bottom to burn, but it is ok if a few pieces get a little brown. With a large spoon toss cabbage around in pot until all the cabbage is slightly softened, but still has a crunch to it, and is hot. That's it. Serve while hot.