| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfast |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1/4 |
c |
Warm water |
| 2 |
c |
Biscuit mix |
| 1 |
c |
Milk |
| 2 |
|
Eggs |
INSTRUCTIONS
1. Dissolve yeast in warm water (105-110 degrees) in mixing bowl. Let stand
until softened, about 5 minutes. Mix in remaining ingredients with a wire
whisk or mixer until smooth. 2. Cover tightly and refrigerate up to 24
hours. 3. To prepare the griddle, heat over high heat and rub with tiny bit
of oil on a paper towel. Turn heat down to medium and use about 1/4 cup of
batter for each pancake. Cook until pancakes are dry around edges and top
is bubbly. Turn and cook other side until browned.
Yield: 12-14 pancakes.
Prepare this batter the night before, remove and let stand at room
temperature for about 10 minutes before cooking.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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