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Hearty Apple Pancakes




Source of Recipe


Hodgson Mill


List of Ingredients




1 pkg. Hodgson Mill Active Dry Yeast
1/4 c water (105 - 115 degree F)
1 qt. buttermilk
1 Tbsp. baking soda
4 Tbsp. sugar
1 tsp. salt
4 c Hodgson Mill 50/50 Flour
2 Tbsp. Clabber Girl Baking Powder
1/4 c cooking oil
6 eggs, well beaten
1/2 c Hodgson Mill Dried Apples


Recipe



The preparation of these pancakes must begin the night before you plan to serve them.




Reactivate yeast in warm water by mixing the yeast into the 1/4 cup warm water and 1/4 teaspoon sugar. Let rest for at least 5 minutes. In a separate container mix together buttermilk, baking soda, sugar and salt. Add this to the yeast mixture if bubbles have formed after allowig it to sit for 5 minutes. Sift flour and baking powder together and add, with the oil, to the buttermilk mixture. Mix well. Fold in the eggs. Place in refrigerator overnight in a container large enough to allow the batter to double in size.




In the morning, add Dried Apples to the dough and stir down. Cook pancakes in a frying pan over medium heat and serve. The batter will keep for one week in the refrigerator.