Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 36 pancakes or 18 waffles
- 4-1/2 cups flour
- 1/3 cup sugar
- 1/2 tsp. salt
- 1 pkg. dry yeast (2-1/2 tsp.)
- 2 cups milk
- 2 cups buttermilk
- 1/2 cup butter
- 6 eggs
You can cut this recipe in half if it's too much. Just measure out the yeast and use 1-1/4 teaspoons.
For pancakes, lightly grease griddle and pour about 1/4 cup batter onto hot surface for each pancake. Turn when the pancakes have risen, the edges look dry and bubbles begin to form and break on surface, about 3-4 minutes. Cook about 1-3 minutes until other side is browned.
For waffles, bake in a greased hot waffle iron until steaming stops, about 5-8 minutes. Remember that the first waffle almost always sticks, but the rest will turn out perfectly. Serves 16
Make sure that you put the batter in a large container because it will rise in the refrigerator. And do NOT add more yeast than is called for; that will make the batter rise too much.