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Overnight Pancakes
2 cups all-purpose flour, divided
2-1/4 teaspoons (1 packet) active dry yeast
2 tablespoons granulated sugar, divided
1-1/2 cups reduced fat milk
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, lightly beaten
1/4 cup unsalted butter, melted and cooled
Place 1 cup flour in a large bowl with yeast and 1 tablespoon sugar. Stir to blend. Add the milk and stir until smooth. Cover and refrigerate overnight (or let stand at room temperature for 1 hour).
Place the remaining flour and sugar in a small bowl with the salt and baking soda. Stir. Cover and reserve.
In the morning (or after 1 hour), remove the batter from the refrigerator and stir down. Stir in the reserved flour mixture. Beat the eggs with a whisk and stir into the batter. Stir in the melted butter. Let the mixture stand while preheating the Cuisinart™ Griddler in the open griddle position to 375°F.
When the griddle is ready (green indicator light will be on), drop the batter using a scant 1/2 cup onto the hot griddle. Bake the pancakes for 1-1/2 to 2 minutes, when the pancakes are bubbling all over the top, turn and bake for another 1-1/2 to 2 minutes. Pancakes can be kept warm by placing them on a rack on a baking sheet in a slow (175-200°F) oven while baking the remainder.
Serve hot with butter and warm maple syrup.

Servings: No serving information available

Nutritional information per serving

calories 112 (33% from fat) · carb 15g · protein 4g · fat 4g · sat fat 2g · chol 36mg · sod 130mg · calc 40mg · fiber 0g

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