Yeast Raised Pancakes Recipe
Ingredients
| Milk | 1 3/4 Cup (16 tbs), scalded | |
| Sugar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Warm water | 1/4 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| 1 egg, lightly beaten | ||
| 2 tablespoons cooking oil, melted butter or margarine | ||
| Flour | 2 Cup (16 tbs), sifted | |
Directions
Mix milk, sugar, and salt and cool to lukewarm.
Pour water into a warm mixing bowl, sprinkle in yeast and stir to dissolve; mix in cooled mixture, also egg and oil.
Slowly add flour and beat until smooth.
Cover and let rise in a warm draft-free place until doubled in bulk, about 35 minutes.
Toward end of rising, preheat griddle over moderate heat, or, if using an electric one, by manufacturer's instructions.
When batter is fully risen, stir down and pour about 1/4 cup onto griddle for each pancake; allow plenty of space between pancakes, then spread each until about 4" across.
Cook until bubbles form on surface and underside is brown, turn, and brown flip-side.
Keep warm while cooking the rest.
Serve hot with butter and syrup or other suitable topping.
Pour water into a warm mixing bowl, sprinkle in yeast and stir to dissolve; mix in cooled mixture, also egg and oil.
Slowly add flour and beat until smooth.
Cover and let rise in a warm draft-free place until doubled in bulk, about 35 minutes.
Toward end of rising, preheat griddle over moderate heat, or, if using an electric one, by manufacturer's instructions.
When batter is fully risen, stir down and pour about 1/4 cup onto griddle for each pancake; allow plenty of space between pancakes, then spread each until about 4" across.
Cook until bubbles form on surface and underside is brown, turn, and brown flip-side.
Keep warm while cooking the rest.
Serve hot with butter and syrup or other suitable topping.
Chef
