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“The golden, fluffy pancakes are great for Sunday brunch. These are best served with Ruby Breakfast Sauce.”
READY IN:
8hrs 10mins
YIELD:
2 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, dissolve yeast in water; let stand for 5 minutes.
  2. Meanwhile, in a large bowl, combine the dry ingredients.
  3. Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened.
  4. Stir in yeast mixture.
  5. Cover and refrigerate for 8 hours or overnight.
  6. To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

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