Mmmmm... delicious sleep of the weekend. How I love it.
I meant to put together an overnight yeast pancake batter before I went to bed last night, but I forgot about it when I decided to turn in around 11pm. No worries though! This morning, I met some friends at the farmer's market and before I ran out the door, I mixed up this recipe for Yeast Pancakes* so it could do its thing while I browsed.
Please note the little yeasty beasts in the dry ingredients.
So you don't get worried if you make these yeast pancakes on your own, I'll tell you that the batter (when it first comes together) is extremely thin and liquidy.
Ah, but after a couple of hours, the batter is a bit thicker and definitely weirder. After I gave it a quick stir, it looked like normal pancake batter.
While I fried up the pancakes in the usual way, I cooked down some strawberries in a little bit of sugar. I threw in some cornstarch at the end to thicken the juices and... voila!
I layered the strawberry sauce between the pancakes too... just because I felt like it. It was a delicious Spring-is-here-and-Summer-is-around-the-corner! breakfast.
*If you use this recipe, I'd recommend cutting the amount of salt in half. I thought it looked like too much when I was adding it, but I checked the recipe again and decided to trust it. The pancakes were a bit saltier than I'd prefer. This was another reason I schmeared the strawberries throughout. I also made some subtle Amanda changes to this recipe by swapping out the whole milk in favor of soy and replacing a third of the white flour with whole wheat flour. It's how I roll.