Yeasted Pancakes
15m prep 20m cook 35m ready
About twenty 4-inch pancakes Though not a must, an overnight rest takes these tangy, moist pancakes from really good to great. This batter also makes superb waffles.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ½ cup (120g) warm (105° to 115°F) water
- 1 envelope (2 ¼ teaspoons) active dry yeast
- 1 ½ cups (355g) milk
- 3 tablespoons (45g) butter
- 2 cups (250g) all-purpose flour
- 3 tablespoons (35g) sugar
- 2 large eggs
- ½ teaspoon salt
Let's Cook
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Step 1.
Whisk together in a large bowl: ½ cup (120g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
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Step 2.
Let stand until the yeast is dissolved, about 5 minutes.
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Step 3.
Combine in a small saucepan: 1 ½ cups (355g) milk; 3 tablespoons (45g) butter
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Step 4.
Heat until the butter is melted. Let cool to between 105° and 115°F, then whisk into the yeast mixture. Whisk in until a smooth batter forms: 2 cups (250g) all-purpose flour; 3 tablespoons (35g) sugar
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Step 5.
Cover the bowl tightly with plastic wrap and set in a warm place until the mixture increases in volume by at least half and forms bubbles, about 1 hour.
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Step 6.
Stir the batter down, then cover and let rise for at least 3 hours and up to 48 hours in the refrigerator.
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Step 7.
When ready to cook, let the batter stand at room temperature for 20 minutes. Stir the batter to deflate, then whisk in: 2 large eggs; ½ teaspoon salt
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Step 8.
Cook, keep warm, and serve as for Pancakes or Griddle Cakes.
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