I call it Two night pancakes because that's how long it ferments for.
Just as a caution I don't measure out all the ingredients, I just put enough where I think it works.
Makes about 6 medium-large pancakes
First night:
3/4 to 1-1/4 cup of milk depending on how thick you like them
Baby teaspoon of active yeast (about 1/4 tsp)
1 cup of all purpose flour.
Mix well and store away from any sources of heat. I recommend at least a 4 cup bowl or mixing cup to allow for growth of mix. Shake bowl/cup occasionally to prevent crust from drying out too much.
Second night - continue to shake batter occasionally.
Second morning:
Preheat griddle to desired temp (I use 300 °F)
Add one egg
A small pile of sugar (guess around 1 TSBP)
A healthy splash of oil (maybe 3 TBSP)
Sprinkle of salt
1 tsp of baking soda
Mix thoroughly (won't be any lumps) and cook immediately. Serve with your favorite toppings.
I usually smash a very ripe banana and add it to the mix and then throw in a few walnuts or pecans.
Enjoy!
Just as a caution I don't measure out all the ingredients, I just put enough where I think it works.
Makes about 6 medium-large pancakes
First night:
3/4 to 1-1/4 cup of milk depending on how thick you like them
Baby teaspoon of active yeast (about 1/4 tsp)
1 cup of all purpose flour.
Mix well and store away from any sources of heat. I recommend at least a 4 cup bowl or mixing cup to allow for growth of mix. Shake bowl/cup occasionally to prevent crust from drying out too much.
Second night - continue to shake batter occasionally.
Second morning:
Preheat griddle to desired temp (I use 300 °F)
Add one egg
A small pile of sugar (guess around 1 TSBP)
A healthy splash of oil (maybe 3 TBSP)
Sprinkle of salt
1 tsp of baking soda
Mix thoroughly (won't be any lumps) and cook immediately. Serve with your favorite toppings.
I usually smash a very ripe banana and add it to the mix and then throw in a few walnuts or pecans.
Enjoy!