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Oklahoma Agriculture in the Classroom


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
  1. In a large bowl combine flour, sugar, salt, cinnamon and yeast; mix well.
  2. Add vanilla, milk, butter, and egg until well blended.
  3. Cover and place in refrigerator overnight.
  4. Heat a lightly oiled griddle or frying pan over medium high heat.
  5. Stir the batter with a whisk.
  6. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  7. Brown on both sides and serve hot.
Vocabulary Activity
  1. 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.
  2. Sift the flour, sugar, baking powder, ginger, cinnamon, baking soda, nutmeg, cloves, and salt over the large bowl holding the wet ingredient mixture.
  3. 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.
  4. Heat a non-stick frying pan on medium low heat and coat it with non-stick spray.
  5. Pour ¼ cup of the pancake batter in the pan. Spread the batter in a 5 inch circle.
  6. 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.
  7. Spray non-stick spray between cooking new pancakes. Serve immediately.