Overnight Yeast Pancakes

Overnight Yeast Pancakes

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.
Caramelized Onion and Spinach Quiche

Caramelized Onion and Spinach Quiche


This was a perfect for Easter Brunch. I vary the ingredients by adding spinach or other greens, mixing cheeses or you could add crumbled bacon.. you get the idea. I make my own piecrust but you can use refrigerated as well. This recipe is for a deep dish pie pan. The original recipe called for all half and half but I have altered it a bit so not so rich. This year I made two: one with spinach and one without.






1 pie crust (or (14.1-oz.) package refrigerated pie crusts)
4 large sweet onions, sliced thin
2 tablespoons olive oil
1 10 ounce package of frozen spinach, thawed and wrung free of water
6 cooked bacon slices, crumbled (optional)
2 cups (8 oz.) shredded Gruyere cheese
1/2 cups half-and-half
1 cup whole milk
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg


1. Preheat oven to 425°. Make pie crust – I always use the 10 inch 1 piecrust recipe from Betty Crocker cookbook. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Bake 10-12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.

2. Meanwhile, cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Remove from heat, and stir in spinach and bacon. Place half of onion mixture in tart shell, and top with half of cheese; repeat with remaining onion mixture and cheese.

3. Whisk together milk and half-and-half and next 4 ingredients; pour over cheese.

4. Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.