| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfast |
1 |
Servings |
INGREDIENTS
| 1 |
|
Cake yeast or |
| 1/4 |
oz |
Package dry yeast |
| 1/4 |
c |
Water |
| 1 |
qt |
Buttermilk |
| 1 |
tb |
Baking soda |
| 4 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 4 |
c |
Flour |
| 2 |
tb |
Baking powder |
| 1/4 |
c |
Cooking oil |
| 6 |
|
Eggs — well beaten |
| 1 |
c |
Blueberries |
INSTRUCTIONS
Preparation of these pancakes must begin the night before they are to be
served. Soften yeast in warm water. (if using a yeast cake, water should be
80. Dry yeast has better results if the water is heated from 105 to 115.)
In a separate container mix together buttermilk, baking soda, sugar and
salt. Add to this the softened yeast. Sift flour and baking powder together
and add, with the oil, to the buttermilk mixture. Mix well. Fold in the
eggs. Place in refrigerator overnight in a container large enough to allow
the batter to double in bulk. In the morning add the blueberries to the
dough and stir down. Cook in a fry pan over medium heat and serve. This
recipe will keep in a refrigerator for a week or more. If black specks
appear in the batter, just stir them in. They are just the yeast mold and
do no harm.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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