Make Ahead Pancake Batter

Courtesy of The New Pillsbury Family Cookbook 1973

Makes twenty 4-inch pancakes


2 1/4 cups unsifted all-purpose Flour

1 package active dry yeast

2 tablespoons sugar

1 teaspoon salt

2 cups milk

1/4 cup butter

3 eggs


In large bowl, combine flour, yeast, sugar and salt.  In saucepan, heat milk and butter until very warm (120-130).  Add flour mixture along with eggs.  Beat until smooth.  Cover and store in refrigerator up to 4 days, adding 2 additional tablespoons sugar after second day of storage.

Poor onto lightly greased hot griddle.  Cook until bubbles form and edges are dry; turn and brown other side.


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