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Recipe Name: Snowflake Pancakes With Blueberries Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 1

1 Cake yeast or
1/4 Ounce(s) Package dry yeast
1/4 Cup(s) Water
1 Quart(s) Buttermilk
1 Tablespoon(s) Baking soda
4 Tablespoon(s) Sugar
1 Teaspoon(s) Salt
4 Cup(s) Flour
2 Tablespoon(s) Baking Powder
1/4 Cup(s) COOKING OIL
6 Eggs, well beaten
1 Cup(s) Blueberries
Preparation of these pancakes must begin the night before they are to
be served. Soften yeast in warm water. (if using a yeast cake, water
should be 80. Dry yeast has better results if the water is heated from
105 to 115.) In a separate container mix together buttermilk, baking
soda, sugar and salt. Add to this the softened yeast. Sift flour and
baking powder together and add, with the oil, to the buttermilk
mixture. Mix well. Fold in the eggs. Place in refrigerator overnight
in a container large enough to allow the batter to double in bulk. In
the morning add the blueberries to the dough and stir down. Cook in a
fry pan over medium heat and serve. This recipe will keep in a
refrigerator for a week or more. If black specks appear in the batter,
just stir them in. They are just the yeast mold and do no harm.
Recipe By : From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 3438
Calories From Fat: 863
Total Fat: 97.6g
Cholesterol: 1155.2mg
Sodium: 10499.1mg
Potassium: 2615.7mg
Carbohydrates: 512.6g
Fiber: 18.9g
Sugar: 114.1g
Protein: 125.7g

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