You don’t have to be an accomplished bread maker to get this one right. For a special morning, put it all together the night before (or at least 45 min.) and let the yeast permeate the batter with that wonderful yeasty taste. Coconut milk instead of the regular makes the pancakes more “crepe” like, but just as good. They will love you forever…or at least until they get hungry again.
Ingredients:
1 tbsp yeast -- one packet= 1 Tbsp.
2 tbsp turbinado sugar
2 cup(s) flour -- ww pastry, GF, your choice
1/4 tsp salt
4 tbsp butter
1 1/4 cup(s) milk -- or coconut milk or buttermilk
2 egg(s)
1 3/4 cup(s) blueberries -- 12-16 oz. frozen or fresh
maple syrup -- for topping
Directions
1. Get ½ c. warm water from the sink. It should feel pretty warm when you hold your finger in it, but not at all uncomfortable. (105-115 degrees) Sprinkle sugar and yeast on top, stir. Let sit for 5 minutes while it foams. If this doesn’t happen, try again with different water temperature.
2. Mix flour and salt in mixing bowl.
3. Soften butter in microwave bowl, add milk and yeast mixture to butter, and then mix with flour mixture. Cover bowl with cellophane and either put it in the refrigerator for overnight, or set aside for 45 minutes.
3 Heat cooking oil in skillet on medium heat. Beat eggs, then mix into batter. Drop 1/4 c. batter onto medium hot skillet. Add a few blueberries, and when batter is bubbly, flip to other side.
4. Serve with warm maple syrup.
