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Yeast Pancakes
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Puffy and light pancakes with a subtle flavor and aroma.
INGREDIENTS
This recipe makes 14 to 16 Five-inch Pancakes
| All Purpose Flour | 2 cup |
| Active Dry Yeast | 2+1/4 tsp |
| Sugar | 2 TBSP |
| Milk | 1+1/4 cup |
| Water | 1/4 cup |
| Egg | 2 |
| Butter, melted | 1/4 cup |
| Baking Soda | 1 tsp |
| Salt | 1/2 tsp |
DIRECTIONS
Griddle 375°F
In a large mixer bowl, combine 1 cup flour, yeast and 1 tablespoon sugar; mix well. Heat milk and water until very warm (120° to 130°F). Add to flour mixture. Stir until combined. Cover with plastic wrap. Set aside for 1 hour.
In small bowl, beat eggs; add butter. Combine remaining flour, sugar, soda and salt.
Stir down yeast mixture; add egg and flour mixtures. Beat until smooth. Bake on hot griddle.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.