Snowflake pancakes with blueberries

1 Servings

Ingredients

QuantityIngredient
1Cake yeast or
¼ouncePackage dry yeast
¼cupWater
1quartButtermilk
1tablespoonBaking soda
4tablespoonsSugar
1teaspoonSalt
4cupsFlour
2tablespoonsBaking powder
¼cupCooking oil
6Eggs -- well beaten
1cupBlueberries

Directions

Preparation of these pancakes must begin the night before they are to be served. 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.

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