Blue spruce sour dough pancake batter recipe

Blue Spruce Sour Dough Pancake Batter recipe

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Ingredients:

1 Tablespoon dry yeast dissolved in 1/4 cup warm water

1 quart buttermilk

4 eggs

1/4 cup vegetable or canola oil

1/2 teaspoon salt

1 Tablespoon baking powder

1 teaspoon baking soda

4 Tablespoons sugar

4 cups sifted flour

Instructions:

We offer these served with a variety of added items such as blueberries, pecans, coconut, etc.

Add eggs and oil to yeast and buttermilk, then add all dry ingredients; mix well. Seal bowl with plastic wrap and put in refrigerator overnight. This batter will keep for up to 2 weeks. It will get dark on the top while in the fridge during this time; just mix it all in.