Yeast Pancakes

Name: Yeast Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 dozen.
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

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.

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.

Nutrition Facts

3 each: 718 calories, 21g fat (12g saturated fat), 162mg cholesterol, 1420mg sodium, 107g carbohydrate (13g sugars, 4g fiber), 23g protein.

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

Reviews

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Average Rating:

Pianogirl22

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!!