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Categories:Viewed: 9 - Published at: 5 years ago
Ingredients
- 2 c. flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/4 c. warm water
- 1/4 c. oil
- 1/4 tsp. soda
- 3 Tbsp. sugar
- 1 pkg. yeast (dry)
- 3 eggs, beaten
- 1 1/2 c. buttermilk
Method
- Place dry ingredients in a large bowl.
- Dissolve yeast in warm water.
- Mix eggs, oil, buttermilk and yeast; stir well.
- Add liquid to dry ingredients and stir until just blended.
- Batter will be thick.
- Cover lightly and keep in refrigerator overnight.
- Bake at slightly lower temperature than usual pancakes.
- This batter will keep up to 5 days in refrigerator.
- May be thinned with milk.
- Make 16 to 18 (4-inch) pancakes.
