Airy and tangy pancakes made with a yeast-based batter, giving them a unique rise and flavor.
Ingredients
- 4 cups all-purpose flour
- 2 (.25 ounce) packages quick-rise yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 3 cups warm milk (120 to 130 degrees f)
- 2 eggs, beaten
- 1/4 cup butter or margarine, melted
Instruction
- 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.
