Slow Rise Pancakes

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (one packet)
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 1/2 cups soymilk
• 2 tablespoons oil
• 1 ener-g egg, prepared (1.5 tsp mixed with 2 tbs water)
• 1/3 cup soymilk, for thinning the next morning, if desired

Recipe

• 1 whisk all the dry ingredients together until well combined. add the rest of the ingredients (except the 1/3 cup of soymilk) and mix well. cover with plastic wrap and refrigerate overnight. use batter anytime the next day.
• 2 once you’re ready to make pancakes, remove the batter from the fridge and stir in up to 1/3 cup of soymilk to thin it if needed/desired. let the batter sit out on the counter for 20-30 minutes. heat a non-stick pan over medium heat. spray with spray oil and wipe out the pan.
• 3 using a 1/3 cup measure, begin making pancakes. you can add anything you fancy: blueberries, chocolate chips, bananas, strawberries, etc.
• 4 once the top is bubbly and the edges are set, check to make sure the bottom is brown. flip.
• 5 cook on the other side for another few minutes until browned. stack pancakes in a low oven to keep warm, serve with earth balance margarine and maple syrup.