My sweet tooth is huge and I will always take something sweet any time of the day. That being said..pancakes are the best way to start your day! Conor on the other hand, enjoys a little chocolate late at night but doesn't have a sweet tooth like me. So it is a rare occasion I make pancakes at home because he'll have one and I'll have six and then wobble around in a pancake coma all day.
So it's been snowing non stop pretty much since we got home from Costa Rica. Piles of snow that tower over my head are outside our window, making us just want to hibernate to the max. And then I found these overnight pancakes. You make your batter at night and then go to sleep and have sweet sweet dreams about these fluffy angel pancakes. They're nicely spiked with cinnamon and nutmeg which I LOVED. Also, the cake it self isn't overly sweet ,so even Conor had a short stack himself, and I poured plenty of syrup on mine.
One thing you may need that is SO helpful with cooking in general is a candy thermometer. You can get one pretty cheap at the super market or get this one right here. It's the best tool in my opinion when making any kinda dough. If you're liquid is too hot you will kill your yeast and then you will be sad.
Plan ahead, make these cakes, you will fall in love
recipe from Joy the Baker, you can buy her book here!
yeasted overnight pancakes
1 1/2 cups whole milk; warmed to about 105
1 (.25oz) package of dry active yeast ( 2 1/4 teaspoons)
2 1/2 cups all purpose flour
3 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon cinnamon
pinch of nutmeg
1/2 stick unsalted butter, melted and cooled
2 large eggs, beaten
2 teaspoons vanilla
In a small bowl whisk together milk and yeast, let sit for 5 minutes. Set that aside and grab a large bowl whisk together flour, salt, sugar, cinnamon and nutmeg.
Next, add melted butter, eggs and vanilla to the milk mixture and whisk together. Add the wet ingredients to dry, stir till there are no lumps. Cover bowl with plastic wrap and place on a plate (in the event of an overflow) and stick in the fridge! Now you can go to sleep and have pancake dreams.
In the morning, take the bowl out and let it sit on the counter for about 20 minutes. Turn your oven on low, about 150 or so and have a oven safe dish ready so you can throw the finished cakes in there as you go.
Heat a griddle or a frying pan to medium heat, using butter or a non-stick spray scoop out about 1/4 cup of the batter for a medium sized pancake. Let each side cook till golden brown, about 4 minutes or so. Placing cooked pancakes in oven as you go, so they stay warm and beautiful. Repeat till batter is all gone! We made about 12 or so pancakes.