Ingredients
-
4
-
1/2
-
2
-
2
-
3
-
2
-
1/4
-
-
-
-
-
-
-
-
Directions
Yeast Pancakes,This recipe is from Taste of Home/Dorothy Smith. The pancakes are golden and thicker than a traditional pancake, and they are really good. Keep in mind, the cooking time doesn’t include the time for the yeast to rise.,Made these this morning. Subbed whole wheat flour, canola oil for butter, soy for milk. AMAZING! New fave pancake recipe. Have some ideas for other uses of the batter. Will post results! Ate them before I thought to take pics.,Tried these in a pinch when we wanted pancakes and had no baking powder. I halved the recipe as theres just 2 of us. The original liquid content seemed way too thick so I added more warm water to get what seemed a more reasonable consistency. Everything seemed to go well on the rise, but the end result was doughy, even after I found the right griddle temperature after the first couple.. So… _(?)_/ Suggestions?
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Steps
|
1
Done
|
In a Mixing Bowl, Combine the Flour, Yeast, Sugar, and Salt. |
|
2
Done
|
Add Milk, Eggs, and Butter and Beat For 2 Minutes. |
|
3
Done
|
Cover and Let Rise in a Warm Place Until Doubled (about 30 Minutes). |
|
4
Done
|
Pour Batter by 1/2 Cupfuls Onto a Lightly Greased Hot Griddle. |
|
5
Done
|
Turn When Bubbles Form on Top of Pancakes. |
|
6
Done
|
Cook Until Second Side Is Golden Brown. |
