This episode was designed to convince people that they don’t need the pre-made  instant pancake mixes sold in your local grocery stores. His Semi-Instant Pancakes do take some more work, but Alton promises they will be worth it. The dry ingredients can keep for up to 3 months in an airtight container – so you can make a big batch and have it on hand anytime you want pancakes. That’s a nice sentiment, but you need buttermilk to make the final pancakes and that just isn’t something I keep on hand. And I don’t know about you, but we generally make pancakes as a spur of the moment  – on a lazy Sunday when we want something different, but easy. So having to go get buttermilk at that moment just doesn’t work for me. Also, you have to melt butter and separate eggs to make the batter. Adding some eggs and regular milk to some Bisquick sure seems easier. The only motivation I might have is that I can use unbleached flour and less chemicals. Anyway, I got busy with Alton’s pancakes. Alton recommends an electric griddle, but I don’t have one so I just used my biggest skillet. One thing he recommends is that if you are adding blueberries, don’t add them to the batter, but sprinkle them into the pancakes right after putting them in the pan. I think that is a good tip and seems to work well.

I didn't take a picture, so I googled "Pancake image" and got this!

Also, Alton included a recipe for “pancake frosting” which was maple syrup, mayonnaise, butter, powdered sugar and vanilla. You’re supposed to cool the pancakes and make a “cake” out of them with the frosting. I just made a little bit and it was gross. The mayo made it have a strange tang. I’ll admit I don’t normally like mayo, but it really was odd.

Products: I used organic unbleached flour, buttermilk, butter and eggs.

Overall: A lot of work for little payoff.

SH: “Good. It sure took a long time!”

Up next: Butter