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We like to have pancakes on the weekends, but I like the convenience of having the batter ready to go come Saturday morning. Here's a recipe I discovered a few years back that let's you mix up the batter on Friday night and you cook pancakes all weekend or until the batter runs out!
I downsized this one from the original recipe (and added a few things) since I didn't want pancakes for the next month or so. This recipe will make about 15-20 pancakes (using approximately 1/3 cup batter).
Overnight Pancakes
Ingredients:
1/4 cup warm water (110°F)
1 1/8 tsp Instant Yeast (or bread machine yeast)
2 tsp sugar
2 cups all purpose flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
3 eggs
2 tsp vanilla extract
3 Tbsp butter, melted and cooled a bit
2 cups buttermilk
Directions:
Blend warm water, yeast and sugar. Set aside for about 5 minutes. (Don't let the water get too hot or you'll kill the yeast).
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir to blend and make a well in the center.
In another bowl, lightly beat eggs, then add vanilla, melted butter and buttermilk. Stir well.
Pour egg mixture into the dry ingredients and stir just to combine - use a light touch, no beating here. It will be a bit lumpy at this point. Pour in the yeast water and stir to combine. Transfer to a storage container (like Lock & Lock) and place into the refrigerator for 8 hours or overnight.
Next morning, pull out the batter and stir well. Preheat skillet or griddle over medium to medium-low heat. Lightly grease with a bit of oil (I pour a small amount in the center of my crepe pan, then spread it around with the spatula). Pour about 1/3 cup batter onto griddle.
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| Cooking Side One |
Cook on side one until there are smallish bubbles covering the surface and the edges appear dry (the one above isn't quite ready to turn).
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| Cooking Side Two |
Flip over to side two and cook until browned on this side (about half as much time).
To keep pancakes warm, slide a sheet pan into your oven and set it to about 200°F. As you finish pancakes, flip them onto the sheet pan, to be kept warm in the oven.
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| Pancake Stack |
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| Pile of pancakes |
Serve with fresh fruit, maple syrup, whipped cream, etc. Our breakfast today was bison breakfast strips, pancakes with butter and maple syrup and, of course, coffee.
Pancake batter can be kept in the refrigerator for up to a week (if needed). You can also cook pancakes and freeze them. Then they can be reheated in the microwave or toaster oven. Be sure to use waxed paper in between them to facilitate getting them apart.
Also, if you don't want to cook pancakes the traditional way - never fear - you can bake them! Just spray a rimmed sheet pan (I use sheet pans that are 11 1/2 x 16 1/2 that I picked up at a restaurant supply store) with nonstick spray - then pour in the batter. Bake in a preheated 375°F oven for about 20-25 minutes - a toothpick inserted near the center should come out clean. Cut into squares and serve. This method will result in a thicker pancake, so "less is more" when it comes to eating them. This is a trick I learned from another consultant during my time as a Pampered Chef Kitchen Consultant. She also bakes bacon at the same time.
Hope this inspires you to make pancakes more often (and not just for breakfast, either).
Hope this inspires you to make pancakes more often (and not just for breakfast, either).
Happy Cooking!
