- 4 cups all-purpose flour
- 2 packages (1/4 ounce each) quick-rise yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 3 cups warm milk (120° to 130°)
- 2 eggs, beaten
- 1/4 cup butter or margarine, melted
- In a mixing bowl, combine the flour, yeast, sugar and salt. Add milk, eggs and butter; beat for 2 minutes. Cover and let rise in a warm place until doubled, about 30 minutes. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 1 dozen.
Reviews forYeast Pancakes
"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!!"