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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 40 |
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Serve with Pear-Date Compote. Ingredients:
2 1/2 teaspoons active dry yeast |
1/2 cup warm water, about 120 f |
3 1/2 cups milk |
3 tablespoons butter |
2 1/4 cups all-purpose flour |
2 tablespoons sugar |
2 eggs |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1/2 teaspoon cinnamon |
1/8 teaspoon ground nutmeg |
butter, for frying |
Directions:
1. Stir yeast and warm water together. Let stand until foamy.
2. Heat milk and butter in a saucepan until butter is melted and milk is warmed to about 120°F.
3. Combine yeast mixture, flour and sugar in a large bowl. Add half the milk mixture and whisk inches Add remaining milk and whisk in thoroughly. Cover tightly with plastic wrap and set aside in a warm place for an hour.
4. Add eggs, salt and spices and beat well.
5. Fry pancakes, about 1/3 cup per pancake, until golden brown on both sides. Flip when bubbles form and set in center. (If the batter is too runny, add another tablespoon or two of flour.).
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