Blue spruce sour dough pancake batter recipe

Blue Spruce Sour Dough Pancake Batter recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
- 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.
Reference: Blue spruce sour dough pancake batter recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 17 times, 1 visits today)