I used to have a recipe for buttermilk pancakes that were made the night before. It was from my Aunt Emma in Kelowna, BC. But I don’t know where it ended up, too much moving around. So tonight I am looking for something like it I can make and add blueberries too.
Overnight Refrigerator Pancakes
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.
This one (below) sounds more like my old recipe. But everything was put together the night before.
OVERNIGHT PANCAKES
NIGHT BEFORE:
2 c. flour
1 tsp. salt
1 egg
1 tsp. baking powder
1 tbsp. sugar
2 c. buttermilk
NEXT MORNING:
1 tsp. baking soda
2 tsp. hot water
Mix all ingredients in first list and let stand at room temperature overnight. Next morning, add remaining ingredients and cook on greased griddle.
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