Thanks Lynn’s Kitchen Adventures for this recipe!
1 1/4 tsp Dry Active Yeast
1/4 Cup Warm Water
3/4 Cup Whole Wheat Flour (or All-Purpose)
1 1/4 Cup All-Purpose Flour
1 TBSP Baking Powder
1 tsp Baking Soda
1 tsp Sugar
1/2 tsp Salt
2 Cup Milk (or Buttermilk)
2 TBSP Vegetable Oil
1 Cup Fruit (Optional)
In a small bowl, dissolve yeast in warm water and let sit for 5 minutes. In a large bowl, combine all of the dry ingredients. Next, beat in eggs, milk, and the yeast mixture. Cover and refrigerate 8 hours (or overnight).
To make pancakes, pour 1/4 cup full of batter onto a greased hot griddle or in a frying pan. Turn when bubbles form on the top of the pancake and cook until golden brown.
Freezer Tip: You can tray freeze pancakes to use at a later time. Thaw before heating in the microwave. Get tips for freezing breads and baked goods HERE.