Buttermilk Pancake Recipe
As part of our mission to help folks stay away from processed foods and eat healthier, the goal of learning to cook at home is quite high. Here is something easy to make, keeps for up to a week in the refrigerator, and will rank as one the best pancakes you have ever had. Really.
Buttermilk Refrigerator Pancakes
6 eggs, beaten
1 quart buttermilk
1 cup milk
1/4 cup salad oil (I use butter)
1 package yeast in 1/4 cup lukewarm water
4 cups flour (We recommend and use King Arthur Flour)
2 Tablespoons baking powder (Suggest you use aluminum free baking powder)
2 Tablespoons soda
2 Tablespoons sugar (Try organic sugar or substitute with coconut sugar)
1 teaspoon salt
Mix liquid ingredients and add dry ingredients. Let stand 10 to 30 minutes before using batter, or you can make the night before. This batter will keep in the refrigerator several days. Makes a mixing bowl full. Cook over a griddle and flip when one side is golden brown. You can make tiny ones for the kids, or large ones for anyone needing super sized.