Friday, February 15, 2013

Overnight Pancake Batter

* 1 pkg active dry yeast
* 1/4 cup lukewarm water (110-115 degrees)
* 4 cups AP flour
* 2 tbsp baking powder
* 2 tsp baking soda
* 2 tsp sugar
* 1 tsp salt
* 6 eggs
* 1 qt buttermilk (4 cups)
* 1/4 cup vegetable oil

1. In a small bowl dissolve the yeast in the warm water.  Let it stand for 5 minutes.
2. In a large bowl combine the dry ingredients (including the sugar).
3. In another bowl beat the eggs, buttermilk and oil.
4. Stir the wet ingredients into the dry ingredients just until moistened.  Once combined,stir in the yeast mixture.  Cover and refrigerate the batter at least 8 hours or overnight.
5. Make the pancakes the next morning on your hot griddle!  Flip them when you begin to see bubbles around the edges.

This makes so many pancakes.  You can easily half this recipe, but why not make them all and have them in the fridge for breakfast for a few days!  Homemade pancakes with only one morning of work - sign me up!

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