americian pancakes - refrigerator

We love pancakes. We eat them with maple syrup, fruit syrup, yogurt, berries, canned fruit, or cream cheese.

The only trouble with pancakes, is it takes a few minutes to make the batter, then a few minutes to cook the pancakes.

This recipe allows us make a huge bowl of batter, and put it aside in the fridge. Whenever we want to serve pancakes for breakfast, lunch or dinner, or even as a snack, it takes only a few minutes to cook them. Quick, fast, and delicious.


1/4 cup warm water
2 tbsp sugar
1 tbsp yeast
4 cups flour (we use whole wheat)
2 tbsp baking powder
2 tsp baking soda
6 eggs
4 cups water
1/4 cup vegetable oil
1 tsp salt

In a small mix the water and the sugar. Sprinkle with yeast. Let yeast stand for about 5 minutes.

In a large bowl, mix together flour, baking powder, and soda. Add in the yeast, eggs, water, and vegetable oil. Mix well. Add the salt in last.

Mix until well blended. Store in a covered container in the fridge up to one week. Before using, mix the layers back together.

Scoop up 1/4 cup at a time, into hot pans. (with a pat of butter/margarine first few times). Cook until bubbles form and edges are brown. Flip, and cook on other side until it reaches the desired color.

Serve with anything!


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