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Yeast Raised Pancakes Recipe
|Scalded milk||1 3⁄4 Cup (28 tbs)|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115 Degree F)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Egg||1 , lightly beaten|
|Cooking oil||2 Tablespoon, melted|
|Sifted flour||2 Cup (32 tbs)|
Calories 405 Calories from Fat 112
% Daily Value*
Total Fat 13 g19.5%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 62.8 mg
Sodium 302.2 mg12.6%
Total Carbohydrates 61 g20.4%
Dietary Fiber 2.1 g8.2%
Sugars 13 g
Protein 12 g23.8%
Vitamin A 3.2% Vitamin C 0.01%
Calcium 13% Iron 19.2%
*Based on a 2000 Calorie diet
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.