Mike Malloy
Yeast-raised pancakes are more tender and flavorful than
ordinary pancakes, and if you use the overnight method, it’s not time-consuming
at all. It just takes a few minutes to
mix up the night before, and then in the morning, all you do is heat up a pan
or griddle and cook them.
Makes 12-15 medium-sized pancakes.
Ingredients:
1 tsp (half a package) active dry yeast
2 TB water
2 cups whole wheat flour (we use organic sprouted flour)
1 ½ tsp baking soda
½ tsp salt
2 cups buttermilk
3 eggs, lightly beaten
2 TB melted butter
1 TB honey
2 cups blueberries (optional)
The night before:
In a small bowl, pour yeast into water and let stand a few
minutes.
Measure dry ingredients into a large mixing bowl and stir to
blend. (Make sure the bowl is large
enough for the batter to rise overnight.
We used a 2 ½ qt Pyrex bowl.)
Add yeast mixture, buttermilk, eggs, butter and honey to dry
ingredients and whisk to combine.
Cover the mixing bowl with plastic wrap and refrigerate
overnight.
The next morning:
For fluffier pancakes, you can take the pancake batter out
of the refrigerator and let stand for half an hour or so. This lets the yeast warm up and become more
active.
Add butter to pan or griddle and heat.
Rinse berries, if using, and pat dry with paper towels, then
stir into batter.
When pan is hot, pour in 1/4-1/3 cup batter per pancake and
cook until bubbles form on the top and burst.
Flip each pancake and continue to cook until brown on both sides.
Serve with butter and maple syrup.
