Blue spruce sour dough pancake batter recipe
Blue Spruce Sour Dough Pancake Batter recipe
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- 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
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.
Reference: Blue spruce sour dough pancake batter recipe
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