Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 21

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The preparation of these pancakes must begin the night before they are to be served. In a small bowl, stir the yeast into warm water until dissolved. In a separate bowl, mix together the buttermilk, sugar, baking soda, and salt. Add the yeast mixture to the buttermilk mixture. Sift the flour and baking powder together. Add the flour mixture and the 1⁄4 cup oil to the buttermilk mixture. Mix well. Fold in the eggs. Refrigerate the batter overnight in a container large enough to allow it to double in bulk.

The batter will keep in the refrigerator for up to a week.

Immediately before cooking, add the blueberries to the batter and stir gently just to combine. Cook the pancakes on a hot, greased griddle or frying pan, flipping once to ensure they are evenly browned on both sides.

Serve warm.

MAKES 10 SERVINGS

1⁄4-ounce package dry yeast1⁄4cup warm water

1 quart buttermilk4 tablespoons sugar1 tablespoon baking soda

1 teaspoon salt4 cups all-purpose flour

2 tablespoons baking powder

1⁄4 cup vegetable oil, plus more for greasing6 large eggs, well-beaten

1 cup blueberries

Snowflake Pancakes with Blueberries

Lucille Preston • Kelso, Washington