Overnight Yeast Pancakes

caramel potatoes
January 02, 2013
51

You mix up the pancake batter the night before {only leave out the eggs, you add those just before you are going to cook them} and have it waiting in the refrigerator to be made into heavenly pancakes. I am not going to lie, these pancakes are amazing!!! I can’t get enough of them. I may crave them even. This is seriously one to try if you have any liking for breakfast food. There is yeast in them, so when you open the fridge in the morning your batter will look quite a bit different than

8
1 tbsp yeast
2 cups flour
1/3 cup sugar
2 tsp salt
1 1/2 tsp baking powder
2 1/4 cup warm buttermilk
1/3 cup melted butter
1 Tbls. vanilla
2 eggs, beaten
Be sure to mix the pancake batter the night before you are wanting to serve. Add the yeast to warm buttermilk and let sit five minutes. Meanwhile, in a medium mixing bowl mix together all the dry ingredients, except the yeast. Stir in the buttermilk/yeast mixture, melted butter, and vanilla. Cover the batter with plastic wrap and place in the refrigerator overnight. The next morning heat a griddle or skillet over medium heat. Mix the eggs into the batter. The batter will have raised and thickened overnight. Use a whisk and mix until smooth. Spoon batter into and cook until edges are dry and bubbles pop in the middle. Flip over and cook just until the other side is golden. {The more batter, the larger your pancake.}
Nutritions

Calories
361

Sodium
779mg
32% DV

Fat
9g
15% DV

Protein
16g
32% DV

Carbs
50g
17% DV

Fiber
1g
7% DV
Breakfast