Kajikit wrote:
> This morning I made breakfast... low-sodium bacon (I can't stand the
> high-salt stuff but Publix makes a really nice reduced-sodium one that
> tastes just right!), one fried egg for me and two for DH... and the
> piece de resistance - strawberry french toast with cream cheese. I
> sliced some french bread really thick and soaked it in the
> milk/egg/vanilla, then I cooked it in the pan and while it was cooking
> I put fresh strawberries and confectioners sugar into the microwave to
> make sauce. I put a thin slice of cream cheese on each piece of toast
> and topped it with the sauce and more sugar. DH said it was yummy.

Blueberry pancakes for us. I used the recipe someone posted recently.

I didn't follow the directions exactly. Instead of letting the mixture
rise in a warm place, I just stuck it in the fridge. The next morning I
added the eggs and salt as directed.

They are the thinner more crepe like pancake - not cakey.

-Tracy

http://www.recipelink.com/mf/14/23556


Cut and pasted:
2 1/2 teaspoons active dry yeast
1/2 cup warm water (105-115 degrees F)
1 1/2 cups warm milk (105-115 degrees F)
3 tbsp unsalted butter, melted
2 cups all purpose flour
3 tbsp sugar
2 large eggs, lightly beaten
1 tsp salt

Whisk together yeast and water. Let stand until the yeast is dissolved,
about 5 minutes.

Whisk in milk and melted butter.

In large bowl, whisk together flour and sugar. Pour wet ingredients over
dry, and gently whisk them together, mixing just until combined. Cover
bowl tightly and set in warm place for 1 hour. Let the mixture increase
in volume by at least half and become bubbly.

Uncover and stir the batter down, then cover the bowl again. Let rise
overnight at room temperature or in the refrigerator (the batter can be
refrigerated for up to 48 hours, but it will become tangier).

WHEN READY TO COOK:
If the batter is refrigerated, let stand at room temperature for 20
minutes before proceeding.

Stir to deflate batter and whisk in eggs and salt.

Preheat griddle.

Spoon 1/4 cup batter onto griddle for each pancake, leaving room for
spreading. This is a thin runny batter that forms irregular shaped
rounds before it sets, but the pancakes will look fine when you flip
them over. Cook until the top of each pancake is speckled with bubbles
and some bubbles have popped, then turn and cook until the underside is
lightly browned.