Dave Wilson’s Perfected Pancakes
Author: Sara Wilson
Adapted from Alton Brown, Good Eats
Nobody could beat Dave Wilson’s pancakes. Hot and crispy on the outside edges, fluffy and flavorful on the inside — they could rouse even the most sleep-deprived wife or child out of bed on a lazy weekend morning.
Dave was a polymath who loved music, science, and engineering. He majored in metallurgy as an undergrad before commissioning in the Navy. He played the oboe and cello (not at the same time). Whether it was an experiment in the lab, a dirge on the cello, or brunch on a Sunday, Dave loved to measure ingredients (or play notes) with discipline and delight his audience with his creations.
He wasn’t much into television, but he loved Alton Brown, his books, and especially his show, Good Eats. We always joked that if Dave ever left me, it would be for Alton Brown and his recipes, not another woman.
His favorite pancake recipe came from the third episode of the third season of Good Eats, “Flap Jack Do It Again.” He loved the chemistry of it all. If you make this recipe, follow it exactly. And then count the number of people in your household who awake from their slumber when you fire up that griddle.
Dave Wilson's Pancakes
You’ll start by making the “Instant” Pancake Mix — have a lidded container on hand that can hold about 10-12 cups. You’ll use your prepared mix to make the actual pancakes.
Instant Pancake Mix
- 6 cups all-purpose flour (I like to pour a bunch of flour into a large bowl, whisk it around to aerate it, then measure it using the scoop-and-level method.)
- 1.5 teaspoon baking soda
(Check the expiration date first.) - 3 Tablespoons double-acting baking powder
(Check the expiration date first.) - 1 Tablespoon kosher salt
- 2 Tablespoons sugar
Combine all of the ingredients in a lidded container. Shake to mix. Use within three months.
The Pancakes
- 2 eggs, separated into yolks and whites
- 2 cups buttermilk
- 4 Tablespoons unsalted butter, melted
- 2 cups prepared “Instant” Pancake Mix
- 1 stick butter (Use to grease the griddle or pan.)
- 2 cups fresh fruit, such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees Fahrenheit. Heat the oven to 200 degrees Fahrenheit. Add the two cups of “Instant” Pancake Mix to a large mixing bowl and set aside.
Whisk together the egg whites and the buttermilk in a shallow 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 — using your largest whisk — whisk together until thoroughly combined.
Pour the combined liquid ingredients on top of the pancake mix. Using your large whisk, mix the batter for only about 10 seconds — just enough to bring it together. Don’t try to work all the lumps out.
Check to see if the griddle is hot by placing a few drops of water on it. It’s ready if the water dances across the surface.
Lightly butter the griddle, then carefully wipe it 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 pancakes and the griddle sides of the cakes are golden, gently flip the pancakes. Continue to cook for two to three minutes, or until the pancakes are set.
Serve immediately or remove to a paper towel-lined baking sheet and cover with a towel. Extra pancakes can be kept warm in the preheated oven for 20 to 30 minutes.
Comfort Food
Is there a recipe that can, in one bite, remind you of your loved one and a special memory you shared with them? Whether it is an annual holiday dish or a weeknight favorite, TAPS would love to hear about a recipe that brings you comfort. Send the recipe and a story that explains why it is such a special reminder of the person you lost to editor@taps.org or submit using our Share Your Story form.
Sara Wilson is the surviving spouse of CAPT David Selkirk Wilson, U.S. Navy Retired.
Photos: Sara Wilson, Pixabay.com