Make the batter for these pancakes on Saturday, and you will have a Mother’s Day Sunday breakfast all ready to go! You could even serve mom breakfast-in-bed! Part of the batter has to sit overnight, where it develops an incredible flavor, sort of like sourdough pancakes. Then in the morning, just add the remaining ingredients as directed. Mothers will love these!
Overnight Buttermilk Pancakes
2-1/2 cups buttermilk
2-1/2 cups sifted all-purpose flour
3 eggs, beaten
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1 Tablespoon hot tap water
2 Tablespoons packed brown sugar
1. In a large mixing bowl, stir together the buttermilk and flour. Cover with plastic wrap and refrigerate overnight.
2. The next day, beat the eggs in a mixing bowl until light. Add the salt, baking powder, the soda which has been dissolved in the hot tap water, and the brown sugar. Combine with the buttermilk-flour mixture and mix well.
3. Heat an oiled griddle pan until hot, and spoon on pancake batter to desired size of pancakes. Flip once and serve hot with syrup.
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