Total TimePrep: 10 min. + rising Cook: 15 min.
Makesabout 1 dozen
- 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
- 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.
Nutrition Facts3 each: 718 calories, 21g fat (12g saturated fat), 162mg cholesterol, 1420mg sodium, 107g carbohydrate (13g sugars, 4g fiber), 23g protein.
Apr 25, 2012
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!!
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