Food & Fun Recipes
Yeast Pancakes
Ingredients (Serves 6 to 8)
- 2 ¼ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 ¼ teaspoons rapid rise yeast
- 1 teaspoon vanilla extract
- 1 ½ cups warm milk
- ¼ cup butter, melted
- 1 egg
Instruction
- In a large bowl combine flour, sugar, salt, cinnamon and yeast; mix well.
- Add vanilla, milk, butter, and egg until well blended.
- Cover and place in refrigerator overnight.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Stir the batter with a whisk.
- Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- Brown on both sides and serve hot.
Vocabulary Activity
- In a large bowl, whisk the milk, sour cream, eggs, butter, molasses, and vanilla until well mixed. The mixture should not have any clumps of sour cream. Tip: Use a blender on medium-low speed to mix the wet ingredients.
- Sift the flour, sugar, baking powder, ginger, cinnamon, baking soda, nutmeg, cloves, and salt over the large bowl holding the wet ingredient mixture.
- Slowly whisk the ingredients until the batter is smooth. The batter should not be runny but also not too thick. You can add more water or milk if needed.
- Heat a non-stick frying pan on medium low heat and coat it with non-stick spray.
- Pour ¼ cup of the pancake batter in the pan. Spread the batter in a 5 inch circle.
- Watch for the pancake to start forming bubbles around the 1 minute mark. When this happens, gently flip the pancake over and cook for 60 seconds or until golden.
- Spray non-stick spray between cooking new pancakes. Serve immediately.