Snowflake Pancakes with Blueberries
17
17
Ingredients
| 1 | each |
yeast, compressed
or 1/4 oz package dry yeast |
* |
| ¼ | cup |
water
|
|
| 1 | quart |
buttermilk
|
|
| 1 | tablespoon |
baking soda
|
|
| 4 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 4 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
baking powder
|
* |
| ¼ | cup |
vegetable oil
|
|
| 6 | large |
eggs
well beaten |
|
| 1 | cup |
blueberries
|
Directions
Soften yeast in warm water (If using a yeast cake, water should be 80. Dry yeast has better results if the water is heated from 105 to 115.)
In a separate container mix together buttermilk, baking soda, sugar and salt.
Add to this the softened yeast.
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 bulk.
In the morning add the blueberries to the dough and stir down.
Cook in a fry pan over medium heat and serve.
This recipe will keep in a refrigerator for a week or more.
If black specks appear in the batter, just stir them in. They are just the yeast mold and do no harm.
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Nutrition Facts
Serving Size 1052g (37.1 oz)Amount per Serving
Calories 170826% of calories from fat
% Daily Value *
Total Fat 49g
76%
Saturated Fat 11g
57%
Trans Fat
0g
Cholesterol 654mg
218%
Sodium 2734mg
114%
Total Carbohydrate
84g
84%
Dietary Fiber 9g
37%
Sugars g
Protein
124g
Vitamin A 18%
•
Vitamin C 20%
Calcium 69%
•
Iron 84%
* based on a 2,000 calorie diet
How is this calculated?
Four cups of flour, a quart of buttermilk, plus all of the other ingredients...and this is only supposed to make 2 servings??? They must be HUGE servings!
over 11 years ago