Overnight Pancakes


Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 6 large eggs
  • 4 cups buttermilk
  • 1/4 cup canola oil

Directions

  1. Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next five ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight.
  2. To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Recipe source: tasteofhome

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