Make Ahead Waffle and Pancake Batter



  This delicious and super easy recipe for make ahead waffle and

  pancake batter uses yeast for a complex flavor.  You can keep

  it in your fridge for 4 days for breakfast in minutes.


  4 1/2 cups         flour

    1/4 cup          sugar

      1 package      dry yeast

      4 cups         milk

    1/2 cup          butter

      6 large        eggs


In large bowl, combine flour, sugar, salt and yeast.  In medium

saucepan, heat milk and butter over low heat until warm and add along

with eggs to flour mixture.  Beat at medium speed until smooth.  Cover

and refrigerate for up to 4 days, stirring in 2 additional tablespoons

sugar after second day.


For pancakes, lightly grease griddle and pour about 1/4 cup batter

onto hot surface for each pancake.  Turn when edges look cooked and

bubbles begin to break on surface, about 3-4 minutes, then cook a few

minutes longer until other side is browned, about 1-3 minutes.


For waffles, bake in a greased hot waffle iron until steaming stops,

about 5-8 minutes.



source: Linda Larsen Guide to Busy Cooks