This delicious and super easy recipe for make ahead waffle and pancake batter uses yeast for a complex flavor. You can keep it in your fridge for 4 days for breakfast in minutes.
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients:
- 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
Preparation:
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. Cover and refrigerate for up to 4 days, stirring in 2 additional tablespoons sugar after second day.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
