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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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The golden, fluffy pancakes are great for Sunday brunch. These are best served with Ruby Breakfast Sauce. Ingredients:
1 (1/4 ounce) package active dry yeast |
1/4 cup warm water (110 to 115 degrees) |
4 cups all-purpose flour |
2 tablespoons baking powder |
2 teaspoons baking soda |
2 teaspoons sugar |
1 teaspoon salt |
6 eggs |
1 quart buttermilk |
1/4 cup vegetable oil |
Directions:
1. In a small bowl, dissolve yeast in water; let stand for 5 minutes.
2. Meanwhile, in a large bowl, combine the dry ingredients.
3. Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened.
4. Stir in yeast mixture.
5. Cover and refrigerate for 8 hours or overnight.
6. To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
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