Tuesday, November 2, 2010

Yeast Pancakes

1 Egg

1/2 tsp Salt

2 Tb Sugar

1 tsp dry Yeast

1/2 Cup Milk (lukewarm)

1 & 1/2 Cups Flour- plus a TB if batter seems too thin

2 Tb Shortening or Vegetable Oil

Beat egg and sugar, oil with mixer or by hand- add warm milk.

Proof yeast in 1/2 Cup warm Water with a tsp sugar stirred in.

Pour both mixtures in bowl and add flour and salt and beat at low speed until smooth batter forms.

Allow to rise 45 minutes or until bubbly.

Stir down batter, and let sit 20 minutes then cook on hot greased griddle as usual.

Store in fridge 2-3 days.

NOTE: You will need to double this recipe for a large family. Remember to use a large bowl as the batter will rise.

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