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Snowflake Pancakes with Blueberries















Trans-fat Free, High Fiber


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


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.


* not incl. in nutrient facts

Add review




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

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?


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