Overnight Pancake or Waffle Batter with Yeast (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 4 1/2 cups flour 1/4 cup sugar 1/2 teaspoon salt 1 pkg. dry yeast 4 cups milk 1/2 cup butter 6 eggs

Instructions

In large bowl, combine flour, sugar, salt and yeast. In medium saucepan, heat milk and butter over low heat until warm. Add the liquid 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 12 hours.

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 to 4 minutes, then cook a few minutes longer until other side is browned, about 1 to 3 minutes. For waffles, bake in a greased hot waffle iron until steaming stops, about 5-8 minutes. Makes 6 to 8.

Serving Size

Makes 6 to 8.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .