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Make Ahead Waffle and Pancake Batter




Source of Recipe


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Recipe Introduction


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.


List of Ingredients







4-1/2 cups flour
1/4 cup sugar
1/2 tsp. salt
1 pkg. dry yeast
4 cups milk
1/2 cup butter
6 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.


Recipe