Overnight Yeast Pancakes

Overnight Yeast Pancakes (from A Little Bit Crunchy A Little Bit Rock and Roll)

2 1/2 cups flour

3 Tablespoons sugar

1 teaspoon salt

1 teaspoon cinnamon (optional)

2 1/4 teaspoon rapid rise yeast

1 teaspoon vanilla extract

1 1/2 cups warm milk

1/4 cup melted butter

1 egg


In a large bowl, combine the flour, sugar, salt, yeast, and (optional) cinnamon.  Add milk, melted butter, egg, and vanilla until blended.  Cover and place in the refrigerator overnight.


Heat a lightly oiled griddle or frying pan on medium/high heat.  Stir the batter with a whisk and pour or scoop about 1/4 cup onto griddle. Brown on both sides.


Serve with pancake syrup.

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