Miss Thing had a friend spend the night on Saturday. It happened to be her best friend at school, and the first time said friend had come over – so of course, she drove us all nuts trying to get everything just perfect. We still haven’t really unpacked or anything yet, mostly because we decided we’d go ahead and install the crown moulding before going any further… We basically came to the decision that it will never be any easier than it is right now, with everything still packed up and out of the room. I’m not thrilled about it, but I can agree with the neccessity. I’m really just so sick of having everything packed away – I want to start livening up the place! So Miss Thing had to be content with just having things look clean, even if it looked bare.
Her friend seems like a nice girl – I’d met her twice before, briefly. Although between the two of them, I swear they were going to drive me nuts with indecision. “What do you want to do?” “I dunno, what do you want to do?” “What do you want to eat?” “I don’t know, what do you want to eat?” ARGH! Just decide something already!
At any rate, after a few minutes of “I don’t know, what do you want for breakfast?” on Saturday night, I pulled out the “Would you rather have Eggs or Pancakes?” They chose pancakes, and I made these. Texture and taste wise, they came out perfect. Just a hint of vanilla, light and fluffy – you don’t even need maple syrup on them, although I think they’re even better with it. Best part is, you can go from hungry to pancakes in only a few minutes the next morning, and the batter will keep for up to a week in the fridge.
- 2 and 1/4 tsps Active Dry Yeast (or 1 packet)
- 1/4 cup Warm Water (105-115 degrees)
- 1 tbls Brown Sugar
- 4 Cups Flour
- 2 tbls Baking Powder
- 2 tsp Baking Soda
- 1 and 1/2 tsps salt
- 6 Large Eggs
- 1 quart Buttermilk
- 1/4 cup Melted Butter
- 3 tsps Vanilla
- Combine the Yeast, warm water and sugar in a small bowl or cup. Let stand while assembling other ingredients (minimum 5 minutes)
- Stir together flour, baking powder, baking soda and salt in a stand mixer bowl (or large bowl).
- In a medium sized bowl, whisk together the eggs. Add Vanilla, Butter and and buttermilk – whisk to combine.
- Attach Stand Mixer bowl and whisk attachment (if available – or use a hand mixer)
- Turn mixer on low speed and slowly pour the buttermilk mixture in to the flour mixture until just combined
- Stir in the Yeast Mixture
- Cover and refrigerate for a minimum of 8 hours, overnight, or up to a week.
- When ready to prepare pancakes, heat a griddle or skillet to medium
- Melt a little bit of butter (can use oil) in the pan
- Using approximately 1/4 cup of batter per pancake, pour in to pan and cook for 4-7 minutes on each side, or until golden brown (do not overcook, do not overcrowd pan)