Hey all,
Sorry for the long absence of posting – I was away on an amazing vacation in Egypt (more on that later when I have time to post some pictures) and I have been really busy with my restaurants and catering.
In any event – a quick post that will give you a great new idea for pancakes. I had these at my friends Jenn and Jim’s house in Cairo – it is a Saturday morning tradition for them to make a big pancake breakfast for themselves and their 4 young kids.
Jim is in charge of the cooking duties and he does something very smart – he makes his batter the night before using yeast instead of baking powder. The pancakes from this batter have a lovely spongey texture and a slight yeast flavor, and half of the work is done the night before so all you have to do in the morning is heat up your pan or griddle and cook the pancakes. The batter can be kept overnight in the refrigerator or in a cool place in your kitchen (if you have one) and then brought back to room temperature (or used directly from the fridge) in the morning.
The recipe is basically the same ratio as the previous one I posted but I will give it to you again here:
Whole Wheat Buttermilk Yeast Pancakes
2 cups Milk (I use half fresh milk and half buttermilk)
2 Eggs (Extra Large)
2 cups Flour (I use half whole wheat flour and half white flour)
Leavening – 1 tsp Dry Yeast
Sweeteneing – 2 tsp Sugar
Fat – 2 ozs Butter (1/2 stick)
Plus 1 tsp Salt
Method:
Warm the milk to about 100F and add the sugar and yeast. Melt the butter and add to milk. Lightly beat the eggs in a mixing bowl and add the milk mixture, then the flour. Stir until combined then add the salt.
Cover with plastic wrap and put in refrigerator overnight or leave at room temperature for an hour to let yeast develop.
Cook as you would any other pancakes.
Serve with your favorite topping.
Makes about 12 medium sized pancakes.
