Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Env active dry yeast
1 c Warm water
1 c Warm milk
3 c Flour
1/2 ts Salt
1/4 c Pure maple syrup
1/2 ts Baking soda
1/4 c Hot water
2 tb Melted butter
1 1/4 c Finely chopped walnuts
The night before serving, dissolve yeast in 1 cup warm
water. Add warm milk, flour and salt. Mix into a
smooth batter. Cover loosely with plastic wrap and
rest at room temperature overnight. Just before
cooking, mix in maple syrup, baking soda dissolve in
hot water, and melted butter. Stir in walnuts. Heat 2
teaspoons butter in a skillet or on a griddle until it
foams. Scoop 1/4 cup batter onto hot surface for each
pancake. Cook over moderate heat until the pancake is
covered with bubbles. Flip and cook another minute or
two, until pancake feels spring. Keep warm while
preparing the rest of the pancakes, greasing the pan
with more butter for every batch. Serve with syrup,
fruit and honey or flavoured butter. Makes 12 pancakes.
