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Make Ahead Pancake and Waffle Batter




Source of Recipe


Aunt Saunny

4 ½ cups all purpose flour
¼ cup sugar
1 ½ teaspoon salt
1 package active dry yeast
4 cups milk
½ cup margarine or butter
6 eggs

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, salt, and yeast. In medium saucepan, heat milk and margarine until very warm (120 to 130 degrees F.). Add warm liquid and eggs to flour mixture. Beat at medium speed until smooth. Cover; refrigerate up to 4 days, adding 2 additional tablespoons sugar after second day.

FOR PANCAKES: Pour about ¼ cup batter onto hot griddle. Turn when edges look cooked and bubbles begin to break on surface.

Makes 32 (4 inch) pancakes



FOR WAFFLES: Bake in hot waffle iron until steaming stops.
Makes 32 (4x4”) waffles