Overnight Yeast Pancakes!
I love hot pancakes in the morning, but the mixing and pouring and the prepping always keep my making them. What if I told you that you could make delicious pancakes that are crisp on the outside and cakey on the inside and that you could do this all without any mixing in the morning? The answer is yeast pancakes! Instead of using baking soda to make pancakes rise, you can use yeast. Using yeast lets you mix up the batter the night before and let it rise slowly in the fridge. Yeast also gives the pancakes a clean taste and a great texture. You can probably use less yeast than the recipe calls for, you could probably get away with a tsp or so… but the current amount works, but you do get a yeast flavor.
Overnight Yeast Pancakes
From: All Recipes
INGREDIENTS
- 2 1/4 cups all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 1/4 teaspoons rapid rise yeast
- 1 teaspoon vanilla extract
- 1 1/2 cups warm milk
- 1/4 cup butter, melted
- 1 egg
DIRECTIONS
- In a large bowl combine flour, white sugar, salt, cinnamon and yeast; mix well. Add vanilla, milk, butter, and egg until well blended. Cover and place in refrigerator overnight.
- Heat a lightly oiled griddle or frying pan over medium high heat. Stir the batter with a whisk. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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