Yeast Pancakes

Submitted by AmyZoe

"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."

 

• 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

1. In a mixing bowl, combine the flour, yeast, sugar, and salt.
2. Add milk, eggs, and butter and beat for 2 minutes.
3. Cover and let rise in a warm place until doubled (about 30 minutes).
4. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle.
5. Turn when bubbles form on top of pancakes.
6. Cook until second side is golden brown.

Reviews

[Boomette]

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

 

[Silvano]

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!!!

 

[Cinnamon G.]

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.

 

[under12parsecs]

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.

 

[Craig C C.]

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?