Yeast Pancakes Recipe
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.
- 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
- 1. 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.
- 2. 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.
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.
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