Post by chief_cook2 on Jul 16, 2003 12:03:55 GMT -6
In a large bowl, combine:
1 cup warm water
1 scant tablespoon (or one packet) active dry yeast
1 tablespoon brown sugar
1 cup unbleached all- purpose flour
Beat well. Batter may be lumpy - it is okay. Cover and let stand
overnight.
In the morning, stir in, in this order:
1 egg
3/4 teaspoon salt
1 tablespoon brown sugar
1 cup unbleached all purpose flour
Heat together until butter melts:
3 tablespoons butter
1 tablespoon oil (I used vegetable oil)
Cool slightly. Stir 3 tablespoons of butter-oil mixture into batter,
Use the remainder for greasing the griddle (this worked better for
me than the spray on kind). The batter should be slightly thicker
than other pancake batters. If too thick, however, you will produce
more of an English muffin than a pancake. Thin the batter by
stirring in: 1/2 cup milk, more or less.
Cover and let rest 15 minutes before baking. Bake on a greased
griddle at 375, turning only once. Use 1/4 cup batter per cake.
Serve with butter and either maple syrup or a fruit syrup. Makes 12
cakes.