Make Ahead Waffle and Pancake Batter

In large bowl, combine flour, sugar, salt and yeast. In medium saucepan, heat milk, buttermilk, and butter over low heat until warm and add along with eggs to flour mixture. Beat at medium speed until smooth. Place in container that is at least double the volume of the batter, cover with foil, and refrigerate for up to 4 days, stirring in 2 additional tablespoons sugar after second day. Do not use a tight fitting cover on this recipe; some of the gas generated by the yeast needs to escape.

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.