Make Ahead Pancakes Recipes

Steps:

• Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
• Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
• Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
• If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.

Steps:

• Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight., To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., ,

Steps:

• Preheat a skillet over medium heat.
• Use a pan with a nonstick surface or apply a little nonstick spray. You can add a small amount of butter to the pan.
• Combine all ingredients whisk until smooth.
• Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
• When the edges appear to harden, flip the pancakes.
• They should be golden brown.
• Cook on the other side for same amount of time, until golden brown.

Steps:

• For the pancake mix: Whisk together the flour, sugar, dry buttermilk, baking powder and salt in a large bowl. Divide the mix into 8 quart-sized wide mason jars, about 1 1/2 cups of dry pancake mix per jar. Seal and store until ready to use.
• For finishing and serving: Add 3/4 cup water and 1 teaspoon vanilla extract to a mason jar of pancake mix and shake until completely incorporated.
• Warm a griddle over medium heat and grease with the butter. Drop in the batter with a 1/4-cup measure and fry the pancakes until golden brown and cooked through, 2 to 3 minutes per side. Serve with softened butter and warm syrup.

Steps:

• Combine all ingredients and stir to mix well. Store in refrigerator. Makes about 8 cups.
• • Mixing Directions: In a medium mixing bowl, beat 2 eggs. Beat in 1/3 cup of vegetable oil gradually.
• Alternately beat in 2 cups pancake mix and 1 cup of water.
• Pour in large spoonfuls into a lightly greased skillet over medium-high heat.
• Cook until the tops show broken bubbles (2 to 3 minutes). Turn and cook about 2 to 3 minutes more, until golden brown.
• Makes 12 5-inch pancakes.