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Yeast Pancakes Recipe

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These tender and golden pancakes from Dorothy Smith of El Dorado, Arkansas are a little thicker than traditional versions, so they make a substantial breakfast. Be sure to make plenty, because the leftovers can be used in the unique recipes that follow.

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Yeast Pancakes Recipe

Prep: 10 min. + rising Cook: 15 min.

Yield: 4 Servings

10 15 25

Ingredients

2 packages (1/4 ounce each) quick-rise yeast
3 cups warm milk (120° to 130°), divided
4 cups all-purpose flour
2 teaspoons sugar
2 teaspoons salt
1/4 cup butter, melted
2 eggs, lightly beaten

Directions

In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl, combine the flour, sugar and salt. Gradually stir in the yeast mixture and butter until smooth. Combine the eggs and remaining milk; stir into the batter until well combined. Cover and let rise in a warm place until doubled, about 30 minutes.
Pour batter by 1/2 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown. Yield: about 1 dozen.

Leftover: Fruit Pancake Roll-Ups

Nutritional Facts 1 serving (3 each) equals 718 calories, 21 g fat (12 g saturated fat), 162 mg cholesterol, 1,420 mg sodium, 107 g carbohydrate, 4 g fiber, 23 g protein.

Originally published as Yeast Pancakes in Quick Cooking May/June 2000, p53

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Yeast Pancakes

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(1-1) of 1 reviews

Reviewed on Apr. 25, 2012 by Pianogirl22

Delicious!! These are some of the best pancakes I've made!! Wonderful flavor and texture...and I like the fact that the batter only rises for 30min. I did, however, add two tablespoons of sugar instead of 2 teaspoons, and they were just right. not too sweet. Would make them again!!