Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cake yeast or
1/4 oz Package dry yeast
1/4 c Water
1 qt Buttermilk
1 tb Baking soda
4 tb Sugar
1 t Salt
4 c Flour
2 tb Baking powder
1/4 c Cooking oil
6 Eggs -- well beaten
1 c Blueberries
Preparation of these pancakes must begin the night
before they are to be served. Soften yeast in warm
water. (if using a yeast cake, water should be 80.
Dry yeast has better results if the water is heated
from 105 to 115.) In a separate container mix together
buttermilk, baking soda, sugar and salt. Add to this
the softened yeast. Sift flour and baking powder
together and add, with the oil, to the buttermilk
mixture. Mix well. Fold in the eggs. Place in
refrigerator overnight in a container large enough to
allow the batter to double in bulk. In the morning
add the blueberries to the dough and stir down. Cook
in a fry pan over medium heat and serve. This recipe
will keep in a refrigerator for a week or more. If
black specks appear in the batter, just stir them in.
They are just the yeast mold and do no harm.
