Prep 20 mins
Cook 20 mins
This came from a recipe book that I received from my mother for graduation from High School many years ago. According to this book the pancake was brought to USA by the early Dutch settlers. Later the Germans in Pennsylvania would serve the pancakes for breakfast, lunch, or dinner.
- 1 (1/4 ounce) package active dry yeast
- 1⁄2 cup warm water, about 115 degrees
- 2 cups cold water
- 1 cup sifted flour
- 1⁄2 teaspoon salt
- 1 tablespoon molasses
- 1⁄4 cup butter, melted
- 1 teaspoon baking soda, dissolved in
- 1⁄2 cup water
- Dissolve yeast in warm water.
- Add cold water.
- sift dry ingredients.
- mix in rest.
- Let the ingredients stand at room temperature for at least 30 minutes.
- Heat griddle while mixing the batter the next morning.
- To test sprinkle with drops of water.
- If bubbles"skitter around," heat is just right and cakes will brown immediately.
- Pour batter from tip of a large spoon or from a pitcher, in pools a little apart (for perfectly round cakes).
- If it is necessary grease griddle very lightly.
- Turn pancakes as soon as they are puffed and full of bubbles, but before they break, important for light cakes.
- Turn and brown on the other side.
- Keep pancakes hot for desserts, etc.
- by placing between folds of wax paper in a warm oven.
- Or place pancakes separately on a rack in a very low oven with the door ajar.
- (DO NOT STACK THEM).
Pancake mixture was too watery. As soon as the batter hit the pan, bubbles formed and the pancake was too thin to turn. I believe something's wrong with the amount of the ingredients or something is missing.