Yeast Pancakes
Fluffy and light pancakes with a subtle yeast flavor and aroma. Perfect for everyday breakfast or special occasions.
Yield 14 to 16 5-inch pancakes
Ingredients
- 2 cups all-purpose flour
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 1 1/4 cup milk
- 1/4 cup water
- 2 large eggs
- 1/4 cup butter (melted)
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda (optional, for flavor)
- 1/2 teaspoon table salt
Instructions
- In a large mixer bowl, combine 1 cup flour and yeast; mix well. Heat milk and water until warm (120-130°F). Add to flour mixture. Stir until combined. Cover with plastic wrap. Set aside for 1 hour (or refrigerate overnight).
- In small bowl, beat eggs; add butter. In separate bowl, combine remaining flour, sugar, baking soda and salt.
- Preheat griddle: 375°F
- Stir down yeast mixture; add egg and flour mixtures. Beat until smooth. Grease griddle with cooking spray or lightly coat with oil or butter. Scoop desired size pancake batter onto hot griddle. Flip when you start seeing bubbles form along edges, or until golden brown on bottom. Bake other side until golden brown.
- Add your favorite toppings and syrup. Serve warm.
Notes
Photo by Food Wanderings.
