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.,I made these while trying to use up ingredients in the house two days before our move. I had to sub in all whole wheat flour but otherwise made as directed. They don’t taste like pancakes but like bread. Once we quit treating them like pancakes and more like toast they were delicious! I’ve been toasting leftovers with cream cheese like an english muffin. Yum!
Discover ground-breaking new supplements! SHOP & SAVE
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. |
