Overnight Sourdough Pancakes

2 cups buttermilk
3 slices dry whole-wheat bread
1 packet active dry yeast
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking soda
½ tsp salt
2 large eggs, lightly beaten
1 tbsp melted butter of vegetable oil
Vegetable oil for cooking

Heat 1 cup buttermilk to lukewarm. Break the bread into pieces and place it in a large mixing bowl; sprinkle with yeast. Pour the heated buttermilk over, cover and let stand at room temperature 12 hours or overnight.

The next morning, sift together flour, sugar, baking soda and salt. Add to bread mixture. Add eggs, remaining 1 cup of buttermilk and melted butter; mix well.

Heat a thin film of oil in a heavy skillet or griddle over medium-high heat. Make pancakes, using ¼ cup batter for each. Cook, turning once, until golden on both sides. Serve hot. Yield: 15 pancakes

Back to Recipe