adapted from the Washington Times
1 teaspoon (about ½ package) active dry yeast
2 tablespoons lukewarm water
2 cups flour (used half white and half whole wheat pastry)
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon kosher salt
2 cups well-shaken buttermilk
3 eggs, lightly beaten
2 tablespoons vegetable oil
2 teaspoons tablespoon honey
Butter, as needed
1. Using a large bowl, dissolve the yeast in the water. Add the the buttermilk, eggs, oil and honey. Add flour, baking powder, baking soda and salt, and whisk to combine (the batter will not be completely smooth). Cover with plastic wrap and refrigerate overnight.
2 tablespoons lukewarm water
2 cups flour (used half white and half whole wheat pastry)
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon kosher salt
2 cups well-shaken buttermilk
3 eggs, lightly beaten
2 tablespoons vegetable oil
2 teaspoons tablespoon honey
Butter, as needed
1. Using a large bowl, dissolve the yeast in the water. Add the the buttermilk, eggs, oil and honey. Add flour, baking powder, baking soda and salt, and whisk to combine (the batter will not be completely smooth). Cover with plastic wrap and refrigerate overnight.
2. To cook pancakes, heat a griddle or nonstick skilled over medium heat. Lightly butter the griddle and let melt. Stir the batter and pour 1/4-1/3 cup into the skillet for each pancake, and cook until bubbles appear on the surface, about 2 minutes.
3. Flip and cook until the bottom is lightly golden and pancakes are springy to the touch. Serve immediately or keep warm in the oven. Makes 10 to 12 large (6-inch) pancakes.
3. Flip and cook until the bottom is lightly golden and pancakes are springy to the touch. Serve immediately or keep warm in the oven. Makes 10 to 12 large (6-inch) pancakes.
Note: Pancake batter will keep for 3 days, refrigerated.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
No comments:
Post a Comment