How to Prepare Tangy Overnight Yeast Pancakes

Warm the Milk: Heat the milk gently until it’s lukewarm—not hot, just warm to the touch. This activates the yeast without killing it.

Mix Dry Ingredients: In a large bowl, combine flour, sugar, salt, and yeast.

Add Wet Ingredients: Stir in warm milk, yogurt (or buttermilk), and melted butter until a thick batter forms. Mix until smooth.

Let it Rise Overnight: Cover the bowl loosely with plastic wrap and refrigerate overnight. This slow fermentation adds a pleasant tang.

Check in the Morning: By morning, the batter should be bubbly and airy. Stir gently to combine before using.

Add the Egg: Crack in the egg and whisk until the batter is smooth again. This helps lighten the texture.

Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or butter.

Serve Warm: Stack high and serve with maple syrup, fresh fruit, or a dollop of yogurt for extra tang!

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