I worked there, the mix is pre packaged and you the add water, mix, wait 10 mins for the batter to rise, than whisk it smooth.
Bleucheese is right on about the 400 degree flat top grill but when I worked there (7years ago) we used real butter :)
I get similar results using Krusteaz brand mix, and adding more water then the directions specify to make it pourable. Maybe even better results will be achieved with a 400 deg griddle... I don't generally griddle pancakes that hot!
I read the ingredients on the back of the pancake mix. There is a degree of corn flour in the recipe. Every "copy cat" recipe I have read has not included it. Maybe you might want to try adding a little.
I was searching for the recipe this morning and found your site.
Let me know if this works.
Hey mudbug, Just wanted to update that I gave your pancake recipe I try and it was delish!
I also made the alton brown version and it was fluffy but kinda dense or thick tasting. It is very similar to the cracker barrel recipe posted here. But nothing quite the same as the cracker barrel. I did use melted butter on my pan so it did give a light brown (uneven) and not the signature ring and crisp edge as cracker and barrel restaurant.
Hey Jim: I am interested trying the recipe from Jamison's book, A Real American breakfast.. 3 cups AP flour and 1/3 cup corn meal... 1 quart buttermilk, 2 eggs, separated.. etc. Can someone downize it so smaller portion since I only keep about 2 cups or less of buttermilk on hand and that is too much flour for me.
Also separating egg whites and whipping into soft peaks in the morning is really loud in the morning and it doesn't make that much of a difference when you only make a few pancakes; since I freeze the rest. I kinda want a no fuss breakfast.
Still trying to mimic cracker and barrel pancakes but their box mix does use 3 diff flours. cornmeal, ap flour, and rye.. any one has any updates?
Your recipe seems to have a lot of leavening for only 2 c of flour. According the bakewise book, baking soda is 4x stronger than baking powder (which already has soda in it). so, you are using 2 heaping tsp of baking powder and 2 tsp of soda? Plus you are already whipping up the egg whites and folding them in. Wouldn't that be way too fluff? I am learning so much so please correct me.
I just made a modified alton brown and his is similar to yours with less leaving.. His had enough fluff but was kind of thick as I would have liked.
2 c AP flour
2 c. buttermilk
2 eggs (separtated and whipped the eggs whites)
1 tsp baking powder
1/2 tsp soda
3 tbs melted butter
1 tsp sugar
By the way, I have made a strawberry souffle pancake before when watching diners, drive ins and dives. That took more work since cook in cast iron skillet then place into broiler but it was too rich too eggy for my taste. But, it would be great if you want to impress out of town guest. Here is a picture of it on my blog: http://redcherryontop.com/?cat=9
I hear ya' with the egg white-whipping.... but it does make a textural difference. Also, you can absolutely cut the recipe in half; I use the doubled version so I can make and freeze. Good luck and enjoy!