Yeast Pancakes 1
THIS RECIPE MAKES 24 4-INCH CAKES
- 2+1/4 tsp Active Dry Yeast
- ¼ cup Water
- 1+3/4 cups Milk
- 2 TBSP Sugar
- 1 tsp Salt
- ⅛ tsp Ginger, if desired
- ⅛ tsp Nutmeg, if desired
- ¼ cup Shortening, softened
- 3 Eggs
- 2 cups All Purpose Flour
- Have water and milk at 110°-115°F and all other ingredients at room temperature.
- In mixing bowl, dissolve yeast and 1 tsp sugar in water. Let sit 2 to 3 minutes. Add milk, sugar, salt and spices. Beat in rest of ingredients with rotary beater until smooth. Cover and let rise in warm place about an hour. Batter will be light and bubbly. Use immediately. If desired, cover and refrigerate overnight in large bowl to allow for rising - skip the rising step above. Do not refrigerate more than 24 hours.
- Stir down batter. Drop from tip of large spoon, or pour from pitcher onto hot griddle, greasing lightly if necessary. Turn as soon as bubbly. Bake other side until golden brown. To serve rolled pancakes, squeeze several drops of lemon juice over the cakes, add a sprinkling of confectioner's sugar, and spread cooked sweetened apple slices (canned apple pie slices are fine) in the center of the pancake. Roll up. Add a dash more of sugar and serve at once. Or, serve with syrups, jams, and other warmed fruit sauces.
- For YEAST WAFFLES: mix as for pancakes, except use 2+2/3 cups flour. Makes 6 to 8 waffles, depending on size.
- TO FREEZE: Put waxed paper between pancakes or waffles and stack in rigid container for freezing (no more than 3 months). To defrost, place pancakes under the broiler, turning after a few minutes to defrost both sides.
- *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 ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.