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
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