Overnight Whole Wheat Yeast Pancakes

Weather is showing all signs of winter knocking on the door pretty soon. Mornings are pretty cold which make it hard to get out of bed some days. It is a vicious circle; if you wake up late, everything has to be done in a hurry to make sure kids go to school on time and my work starts on time. In such a condition, it is wonderful to have something to serve in a jiffy for breakfast. These yeast raised whole wheat pancakes are just that. These freeze very well and if you make the batter on a Saturday night and make these for Sunday breakfast, you are covered for the next week or two depending on how often you need to serve these.

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Ingredients: 
Whole Wheat Flour - 2 cups
Sugar - 2 TBSP
Salt - 3/4 tsp
Oil - 2 TBSP
Warm water - 1 1/4 cup (If you use all purpose flour instead of WWF, use only 1 cup)
Warm Milk - 1 cup
Active dry yeast - 2 1/4 tsp or 1 packet
Eggs - 2 large beaten (Flax eggs work fine as a replacement)
Vegetable oil spray for the griddle or butter to cook the pancakes.

Method:
In a bowl, take water, milk, salt, sugar, oil. Add yeast and let it froth for 5 minutes. Add all of the flour and mix well. Batter will look thin, but don't worry. It will thicken as the yeast works. Cover with a lid or plastic wrap and keep in the refrigerator for 8 hours or overnight. In the morning, take out the batter and let it sit for 20 - 30 minutes at room temperature. Beat eggs in a small bowl and mix it to the batter. Mix well till smooth. Heat the griddle and pour 1/4 cup of batter to make pancakes flipping to cook both sides. This is not very sweet, so serve with generous serving of maple syrup or pancake syrup. I could get about 18 - 20 pancakes of size 4" - 5" .

Enjoy.