Yeast Pancakes
By: Amy B.
Published: Sunday, February 14, 2010 - 10:51am

Ingredients




2 cups all purpose flour
1 pkt dry yeast
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons sugar
1 cup buttermilk
3 eggs or egg beaters to equal 3 eg
1 cup vegetable oil
1 teaspoon vanilla extract

Preparation

1 Mix all ingredients well. Place in refrigerator overnight before using. This will keep well for three days. Batter will be thick.  2 Just spread it out when you pour it on the griddle. It is also okay to add a little more buttermilk, but leave the batter thicker than normal pancake batter.
 3 You can also make them the morning you plan to use them, and allowThe batter to sit on the counter about 30 minutes before cooking the pancakes.

Comments:
Mary Jane Flanagan

Looks good, I will try them, reminds me of the sourdough pancakes!