|
|
scott eggers
Posts:
949
From:
Chicago
Registered:
8/25/07
|
|
(1 of 1)
Jul 29, 2009 11:38 PM
|
|
Overnight Fruit Pancakes
makes (12) 4-inch pancakes
2 cups all-purpose flour
2-1/4 tsp active dry yeast (1 packet)
1 tsp salt
2 tsp sugar or more for a sweeter pancake
1-1/2 cups milk (buttermilk works but add 1/2 t of baking soda)
2 tbs vegetable oil
1 egg, lightly beaten
1/3 cup milk, for thinning if desired
Mix together the dry ingredients.
Add the milk (not the 1/3 cup), vegetable oil and egg and mix until combined well.
Cover with plastic wrap and refrigerate overnight.
The next morning, thin the batter if needed. Let sit on the counter for 30+ minutes before making pancakes.
Heat your non-stick pan over medium heat. Spray with cooking spray or rub with butter.
Using 1/3-cup measure, begin making pancakes. I laid peach slices in mine once the batter was set ,4 pieces like a fan, but feel free to add apples, bananas, etc. If you’d like to add blueberries, currants, chocolate chips (anything small) I usually add them directly to the batter in the bowl. Flip when they are brown on one side and bubbles on the other.
I love the yeasty taste of the pancakes. They sort of have a sour dough taste. If you only use half, put the rest in the frig for the next day. They just get better. I have chopped the peaches into small bits and added them to the batter.
Fresh Peach Syrup
5 sliced fresh peaches (no stones, skin if you want too, they cook away)
1/3 cup sugar (or less if they are very sweet)
1 dash cinnamon
1 tablespoon butter
1 cup water
Put all ingredients in a medium saucepan.
Cook over medium heat until it begins to thicken. Some chunks may be left depending on the ripeness of the fruit. If you want it smooth put through a food mill.
It will keep 2 weeks in the frig or months in the freezer. Just microwave before serving.
|
|
|
|
