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."
photo by Lindsey608
- Ready In:
- 21mins
- Ingredients:
- 7
- Yields:
-
12 pancakes
- Serves:
- 6
ingredients
- 4 cups all-purpose flour
- 1⁄2 ounce fast rise yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 3 cups warm milk (120 to 130)
- 2 eggs, beaten
- 1⁄4 cup butter, melted
directions
- In a mixing bowl, combine the flour, yeast, sugar, and salt.
- Add milk, eggs, and butter and beat for 2 minutes.
- Cover and let rise in a warm place until doubled (about 30 minutes).
- Pour batter by 1/2 cupfuls onto a lightly greased hot griddle.
- Turn when bubbles form on top of pancakes.
- Cook until second side is golden brown.
Questions & Replies
-
Is it good, i mean really good?
Reviews
-
Wonderful pancakes! I loved the taste. It taste like bread. So easy to eat like that without nothing. I made them tonight for tomorrow morning. I know they'll be as good with maple syrup or another sweet topping. Thanks AmyZoe :) Made for PAC Spring 2011 -
Awesome!!! I made with 2 cups whole wheat flour and 2 cups white. I Also used 1 1/2 cup low fat milk and 1 1/2 cup water. These came out great and will be a regular in our house. Thanks for sharing!!! -
These turned out great. I added a little vanilla extract. Now, my question is, can I refrigerate the batter for tomorrow. It made a lot! We all enjoyed them.
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I totally agree with Boomette. These taste like wonderful bread and I could just eat them plain...but with maple syrup...forget it!!! I could eat a million. Mine were a bit denser than your typical pancake, but lovely none the less. -
Tried these in a pinch when we wanted pancakes and had no baking powder. I halved the recipe as there’s 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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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
