Overnight Pancakes
The golden, fluffy pancakes are great for Sunday brunch. These are best served with Ruby Breakfast Sauce.
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READY IN: 8hrs 10mins
YIELD: 2 1/2 dozen
UNITS: US
INGREDIENTS
Nutrition- 1(1/4 ounce) package active dry yeast
- 1⁄4
- 4cups all-purpose flour
- 2tablespoons baking powder
- 2teaspoons baking soda
- 2teaspoons sugar
- 1teaspoon salt
- 6
- 1quart buttermilk
- 1⁄4cup vegetable oil
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DIRECTIONS
- In a small bowl, dissolve yeast in water; let stand for 5 minutes.
- Meanwhile, in a large bowl, combine the dry ingredients.
- Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened.
- Stir in yeast mixture.
- Cover and refrigerate for 8 hours or overnight.
- 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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