Making pancake batter the night before requires some degree of preparation, but these are darn good pancakes! It only takes a few minutes to put the batter together and in the morning you’ll be so happy you did.
- 2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 1/2 cups soy milk (or other non-dairy milk)
- 2 tablespoons oil
- 1 Ener-g Egg, prepared (1.5 tsp mixed with 2 tbs water)
- 1/3 cup soy milk (or other non-dairy milk), for thinning the next morning, if desired
- Combine the dry ingredients and mix well. 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. 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. Let the batter sit out on the counter for 20-30 minutes.
- Heat a non-stick pan over medium heat. Lightly spray the pan with oil. Using a 1/3 cup measure, begin making pancakes. Once the top is bubbly and the edges are set, check to make sure the bottom is brown and flip.
- 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.