Ingredients
2 cups all-purpose flour
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
1 1/4 cup milk
1/4 cup water
2 large eggs
1/4 cup butter (melted)
2 tablespoons granulated sugar
1 teaspoon baking soda (optional, for flavor)
1/2 teaspoon table salt
Instructions
In a large mixer bowl, combine 1 cup flour and yeast; mix well. Heat milk and water until warm (120-130°F). Add to flour mixture. Stir until combined. Cover with plastic wrap. Set aside for 1 hour (or refrigerate overnight).
In small bowl, beat eggs; add butter. In separate bowl, combine remaining flour, sugar, baking soda and salt.
Preheat griddle: 375°F
Stir down yeast mixture; add egg and flour mixtures. Beat until smooth. Grease griddle with cooking spray or lightly coat with oil or butter. Scoop desired size pancake batter onto hot griddle. Flip when you start seeing bubbles form along edges, or until golden brown on bottom. Bake other side until golden brown.
Add your favorite toppings and syrup. Serve warm.
Description
These pancakes are light and fluffy and a bit more work than wanted for an ordinary breakfast but worthwile for a special occasion or weekend breakfast.
Servings
14-16 pancakes
Notes
We are in a search for what we think will be the perfect pancake. These are excellent but involve planning and many steps. We added blueberries. They were excellent but may not be the end of our search. When I make them again, I will halve the recipe as it made too many for just two people. This is not a picture of the ones that I made.
Source
Red Star Yeast website. I used Fleischman's yeast but want to give Red Yeast the credit for the recipe.
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