Yeast-Raised Pancakes


cup milk
2 tablespoons sugar
teaspoon salt
4 tablespoons unsalted butter melted
3 lrgs egg yolks


Heat milk in small saucepan over medium heat until lukewarm. Transfer milk to a large bowl, and stir in the sugar and yeast. Let stand until creamy, about 5 minutes.
Whisk in the flour, salt, butter, and egg yolks until smooth. Cover bowl tightly with plastic wrap. Transfer bowl to a warm place; let dough rise until doubled, about 1 1/2 hours.
Heat griddle to 375 degrees and oven to 175 degrees. Using 2-ounce (1/4 cup) ladle, pour batter onto griddle, creating several pools 2 inches apart. Cook pancakes until bubbles form on the top and the edges are slightly dry, about 3 minutes. Using a spatula, flip the pancakes; cook until golden on bottom, about 1 1/2 minutes. Transfer to a heat-proof plate; keep in warm oven. Repeat with the remaining batter. Serve warm.
Makes 2 dozen pancakes.
Yield: 2 dozen




Lisa Leong's picture

This pancake is easier to be prepared than ordinary pancake. I don’t have to prepare everything from scratch during morning rush hour. I just throw into mixing bowl and let the yeast do the fermentation job. Can I use egg rings as cooking mould? I found a few ways to make pancake brown very easily. 1. add ½ tsp baking soda into the mixture.2. add 1-2 tb honey/corn syrup will do the job too. 3. add ½ tsp dried malt extract .


4.0 cups


Sunday, February 14, 2010 - 10:51am



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