Recipe for Packsaddle Pancakes from the Breakfast section.
Packsaddle Pancakes2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons granulated sugar
1 teaspoon salt
1 package yeast
1/4 cup warm water
3 eggs, beaten
1/4 cup vegetable oil
1 1/4 cups buttermilk Sift dry ingredients into a large bowl. Soften yeast in warm water. Mix eggs, oil, buttermilk and yeast. Stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight. Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk. Batter needs headroom as it rises, so use a generous storage container. Makes 16 to 18 (4-inch) pancakes.
We hope you enjoy your freshly made Packsaddle Pancakes. This recipe came from Breakfast's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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