A Tradition in Family Baking

Yeast Pancakes

Yeast Pancakes
Puffy and light pancakes with a subtle flavor and aroma.

  • 2 cups Flour
  • 2+1/4 tsp Active Dry Yeast
  • 2 TBSP Sugar
  • 1+1/4 cup Milk
  • ¼ cup Water
  • 2 Eggs
  • ¼ cup Butter, melted
  • 1 tsp Baking Soda
  • ½ tsp Salt
  1. This recipe is featured at Food Wanderings.

  2. Griddle 375°F

  3. 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.

  4. In small bowl, beat eggs; add butter. Combine remaining flour, sugar, soda and salt.

  5. Stir down yeast mixture; add egg and flour mixtures. Beat until smooth. Bake on hot griddle.

  6. *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.


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