When I was a kid my dad liked to make pancakes. Both my parents were great cooks. Mom was a very good teacher, dad not so much… I can remember her having to kind of nudge him into letting me make pancakes on my own. He would have loved these I am sure. These would be great on a morning when you have a lot of other things coming together and you can just pull these out of the fridge and heat up the griddle. The yeast gives them a special flavor. This recipe makes a LOT but you can freeze them! Serve with maple syrup, jam or fruit compote.
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- 6 large eggs, room temperature
- 4 cups buttermilk
- 1/4 cup canola oil
- 1. Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight.
- 2. To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.