Overnight Pancakes

It's no secret that I am not a morning person (you can read my initial confession here). I like to roll out of bed at the last possible second and I go to great lengths to make sure that I can do that. Every evening I ensure that the backpacks are ready with all books and papers. I make the lunches and lay out my kids clothes. I even plan out our breakfast and set the table. All of this in order to stay in bed for just a few more minutes each morning.

So, in an effort to preserve my last few minutes of sleep, I have recently worked on an Overnight Pancake recipe. I wanted a batter that I could mix up the night before, refrigerate and cook in the morning. We tested several recipes and, after a bit of tweaking, we settled on this one. And, the nice thing is that if you prefer, you can make waffles with the batter instead.

Overnight Pancakes

1 ½ Tbsp. butter, melted
2 cups buttermilk
2 eggs
2 cups white whole wheat flour
1 ½ tsp. baking soda
½ tsp. salt

Measure all ingredients into a bowl, and stir just until combined. Cover and refrigerate overnight, if desired.  To Prepare: Pour batter onto a hot buttered griddle and cook until bubbles on top pop (about 3-4 minutes). Flip and cook for an additional 2-3 minutes, or until thoroughly cooked. Serve hot with butter and syrup. Yield: 12-14 pancakes.