Make Ahead Pancake And Waffle Batter |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 8 |
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Overnight batter for pancakes and waffles. This will last several days in the refrigerator. Ingredients:
4-1/2 cups flour |
1/4 cup sugar |
1 tsp. salt |
1 pkg. dry yeast |
4 cups milk |
1/2 cup butter |
6 eggs |
Directions:
1. In large bowl, combine flour, sugar, salt and yeast. Heat milk and butter over low heat until warm and add along with eggs to flour mixture. Beat at medium speed until smooth. Cover and refrigerate for up to 4 days, stirring in 2 additional tablespoons sugar after second day.
2. For pancakes, lightly grease griddle and pour about 1/4 cup batter onto hot surface for each pancake. Turn when edges look cooked and bubbles begin to break on surface.
3. For waffles, bake in a hot waffle iron until steaming stops.
4. Source: Pillsbury's Springtime Brunches cookbook.
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