Breakfast

Baked Pancakes

Mix this batter the night before and bake for breakfast the next morning.  This batter uses yeast, not unlike blini or other raised pancakes.

Baked pancakes

1 T dry yeast + ½ t sugar dissolved in warm water.  Let it foam.  

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Mix together the following and add the dissolved yeast:

1 egg

½ T cooking oil

1 cup buttermilk

½ cup milk

1 t vanilla

1 T sugar

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Sift and add to the liquid mixture:

1 cup white flour

½ cup whole wheat flour

1 t baking soda

1 t baking powder

½ t salt

½ t cinnamon, opt.

Cover your mixing bowl and refrigerate the batter for 7-8 hours or overnight.  Place batter in a greased, oblong pan.  Bake at 400° for 7 minutes.  Remove from the oven and sprinkle 1 pint of blueberries, raspberries, or sliced strawberries over the partially cooked batter.  Return to the oven and cook for an additional 15 minutes.  Cut into squares and serve with maple syrup and/or whipped cream.  (If you choose to omit the maple syrup, sprinkle with powdered sugar before serving.)

Unlike fried pancakes or waffles, leftover squares of baked pancakes stored in the refrigerator and warmed for ½ -1 minute in a microwave maintain their flavor, texture, and freshness.

 

  


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