Refrigerator Pancakes

REFRIGERATOR PANCAKE BATTER

I love refrigerator batters because it makes the weekday mornings at my house run smoothly. I found the original recipe somewhere on-line and altered it so it is healthier.

REFRIGERATOR PANCAKE BATTER

INGREDIENTS

Set 1

1 pkg. or 1 T. Active dry yeast

¼ c. warm water

Set 2

3 ½ c. all-purpose flour

½ c. whole wheat flour (or use all-purpose if you do not have whole wheat)

2 T. baking powder

2 T. baking soda

1 t. salt

Set 3

6 whole, large eggs

4 c. non-fat buttermilk

½ c. skim milk

¼ c. extra-virgin olive oil

2 T. honey

4 t. vanilla

Set 4

2 T. canola oil (for cooking pancakes)

Tools: 1 large bowl, 1 medium bowl, whisk, griddle pan, medium container with cover, silicone pastry brush

DIRECTIONS

In a glass measuring cup, fill with ¼ cup of warm water. Sprinkle yeast over water and set aside in oven or microwave.
Sift baking powder and baking soda into a large bowl. Add the remaining dry ingredients from set 2 and stir to mix.
Place eggs in a medium bowl and beat with a hand whisk. Add buttermilk, skim milk, oil, honey and vanilla. Gently whisk to thoroughly combine.
Stir the yeast and water to dissolve yeast.
Pour egg and milk mixture over the dry ingredients. Add the yeast mix.
Mix the batter gently till well combined. Scrape the whisk against the bottom and edges, incorporating the dry ingredients clinging to the surface of the bowl.
Empty batter into the container with the cover and refrigerate for at least 8 hours.
Pre-heat your griddle on medium heat. Use the pastry brush to cover griddle with a light coating of canola oil.
Use a ¼ cup measuring cup to pour batter onto griddle.
Cook till edges appear dry and some bubbles pop at the top.
Flip ONLY ONE TIME to cook the other side and rims of hotcakes are dry. The bottoms of the hotcakes should be golden brown.
Cool cooked leftovers completely. Store in fridge separated by wax paper.
If you save some of the batter for the end of the week, the surface layer of the batter may darken slightly. It’s fine. Stir gently then cook as above. Placing a layer of plastic wrap directly on the batter may prevent it from browning while in the fridge.

Nutritional Data: Each ¼ cup of batter has about 82 calories, 3 g of protein, 11 g of carbs, 3 g of fat

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