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Yeast Pancakes
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Puffy and light pancakes with a subtle flavor and aroma.
This recipe makes 14 to 16 Five-inch Pancakes
INGREDIENTS
| Flour | 2 cups |
| Active Dry Yeast | 2+1/4 tsp |
| Sugar | 2 TBSP |
| Milk | 1+1/4 cup |
| Water | 1/4 cup |
| Eggs | 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 TBSP 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) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; 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.