Yeasty Buttermilk Pancakes

To complete the breakfast menu I made a very yeasty pancake. I would recommend them with either the blueberry syrup or the black cherry syrup. I made the recipe for one, but it could easily be doubled or tripled.

Ingredients:

• 2/3 cup cake flour or all purpose flour
• 1/2 tsp dried yeast
• 1 tbsp granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 egg
• 2/3 cup buttermilk
• 1 1/2 tbsp olive oil
• Olive oil for pan

Instructions:

1. Combine flour, yeast, sugar, baking powder, salt, and baking soda in small mixing bowl.
2. Whisk together until homogeneous.
3. In another bowl beat egg with a fork.
4. Add buttermilk and olive oil.
5. Use fork to emulsify liquids.
6. Pour liquids into dry ingredients in about four equal iterations, mixing combined mixture with whisk after every addition.
7. Place in room temperature environment until mixture doubles, about 90 to 120 minutes.
8. Whisk down, cover, and place in refrigerator until about a half hour before preparing pancakes.
9. Remove from refrigerator.
10. Let stand about a half hour.
11. Prepare pancakes frying them in olive oil.
12. Serve and enjoy.