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Overnight Whole Wheat Sourdough Pancakes

Dissolve yeast in warm water in a large mixing bowl. Add all remaining ingredients and beat until smooth (I use my stand mixer). Cover and let rise for 1 hour and 30 minutes. Stir down batter, cover, and move to refrigerator for at least 8 hours (I usually let it go overnight). Stir down batter again. Add butter to heated griddle. Pour batter 1/4 cup at a time onto hot griddle. Flip when pancakes . . .

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Servings: 8

Prep Time: 08:00

Cook Time: 00:20

Main Ingredients

1 package (1/4 oz) active dry yeast

1/4 cup warm water

1 3/4 cup milk of choice (i like to use plain kefir)

2 tablespoons brown sugar

1 tablespoon molasses (optional)

1 teaspoon salt

3 eggs

1/4 cup butter, softened

1 cup whole wheat or buckwheat flour

1 cup all purpose flour

Preparation

1Dissolve yeast in warm water in a large mixing bowl. Add all remaining ingredients and beat until smooth (I use my stand mixer). Cover and let rise for 1 hour and 30 minutes. Stir down batter, cover, and move to refrigerator for at least 8 hours (I usually let it go overnight).

2Stir down batter again. Add butter to heated griddle. Pour batter 1/4 cup at a time onto hot griddle. Flip when pancakes puff up and bubbles start to form. Cook until golden brown on other side.

3For waffles: pour batter onto center of hot waffle iron and cook until steaming stops.

Reviews: 0

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