Ingrients & Directions
1 pk Yeast
1/4 c Warm water
2 c Biscuit mix
1 c Milk
2 Eggs
1. Dissolve yeast in warm water (105-110 degrees) in mixing bowl. Let
stand until softened, about 5 minutes. Mix in remaining ingredients
with a wire whisk or mixer until smooth. 2. Cover tightly and
refrigerate up to 24 hours. 3. To prepare the griddle, heat over high
heat and rub with tiny bit of oil on a paper towel. Turn heat down to
medium and use about 1/4 cup of batter for each pancake. Cook until
pancakes are dry around edges and top is bubbly. Turn and cook other
side until browned.
Yield: 12-14 pancakes.
Prepare this batter the night before, remove and let stand at room
temperature for about 10 minutes before cooking.
Yields
4 servings