Overnight Refrigerator Pancakes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 30 |
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This pancake is so tasty! It is an old Southern Living recipe with a few changes. Batter keeps in the fridge for one week. I think the batter gets better as it sits. Ingredients:
1 t. active dry yeast |
1/4 c. warm water |
4 c. all purpose flour (we prefer prairie gold) (it's whole grain) |
2t. baking powder |
2t. baking soda |
1t. salt |
1t. honey |
4c. buttermilk |
6 large eggs |
1/4 c. veg. oil |
Directions:
1. Combine yeast and water in small bowl
2. Mix flour, baking powder, baking soda and salt in a bowl.
3. Mix eggs, oil, buttermilk, and honey in seperate bowl.
4. Add wet ingredients to dry, add yeast mixture, stir till moistened.
5. Let batter set in fridge for at least 8 hours before using.
6. Batter will keep in fridge for up to one week.
7. Preheat griddle to 350.
8. Cook pancakes till they bubble on one side then flip.
9. I like to add chopped nuts to the batter and serve with chopped fresh fruit and pure maple syrup.
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