Friday, February 4, 2011

Yummy, Yeast Pancakes

I make pancakes that are about 4 1/2 to 5 inches in diameter. It's just the way we like them. So, whatever your preference, I can tell you this old time recipe makes enough for a big family breakfast. So just cut it in half if you don't need a lot. I'll say this batch made 25 pancakes 4 1/2 inches or so. Needless to say we are freezing a lot of pancakes. They will make a great hurry up breakfast. Just pop them in the toaster, butter, fold and run. Or you can roll the cakes around a sausage link and out the door you go. If you make the normal restaurant size (7 to 8 inches) you will get about 12. So anyway, you can go from there.

Old Time Yeast Pancakes

makes about 12 to 24

2 packages (rapidrise) yeast

3 cups warm milk

4 cups all purpose flour

2 tablespoons sugar

2 teaspoons salt

4 tablespoons butter or margarine

2 eggs, whisk slightly

Dissolve yeast in warm milk. Add eggs and butter to milk. Whisk to combine well.
Add all dry ingredients to a bowl and stir well. Whisk together wet and dry ingredients. Cover and let stand 25 minutes. When batter has doubled in size, it's ready to use. Dip out the desired amount with a measuring cup or ladle and pour onto hot griddle, about 400 degrees. When pancake is bubbly on the top, flip over and brown the other side.

Serve with butter, syrup, jam or powdered sugar.

Cooks note: These pancakes can easily go savory for appetizers or a side. Just add minced onions, scallions, your favorite herbs and spices. You can make small coin sized cakes and add savory or sweet toppings for an appetizer. These pancakes are a great foundation for lots of creative ideas!